If you haven’t figured out yet, Kristen and I grill a lot for our families — A L O T! We easily grill 2- 3 nights a week in my house. There are certain recipes that are “the usuals” like these Pantry Pork Chops. I find myself making them a couple times a month in the summer. They are full of great ingredients that are all probably right under your nose in your pantry – making this an easy recipe to whip up even on a weeknight. This recipe comes from my favorite grilling book Weber’s Big Grilling Book. I’ve adapted some of the ingredients over the years. Even though the recipes calls for 40-60 minutes of marinading I’ve pulled off less marinade time and they still taste great.
Marinade:
1/4 cup fresh lemon juice
3 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
1/2 teaspoon light brown sugar
1 tablespoon chopped fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 clover garlic, minced
4 pork rib chops, about 1 1/4 inch thick each
In a medium bowl whisk together the marinade ingredients. Place chops in ziplock type bag and pour marinade over them. Press all the air out of the bag and seal. Rearrange chops so that all the marinade is distributed on them. Refrigerate them for 20-30 minutes. Take them out for 20-30 minutes and bring them to room temperature before grilling. That’s a total marinade time of 40-60 minutes.
Sear the chops over direct high for 6 minutes, turning them once during the searing time. Turn the heat down to indirect medium and cook until they reach 145° and juices run clear about 5-7 more minutes. Season with salt and pepper before serving.
- Marinade:
- ¼ cup fresh lemon juice
- 3 tablespoons soy sauce
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon light brown sugar
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 1 clover garlic, minced
- 4 pork rib chops, about 1¼ inch thick each
- In a medium bowl whisk together the marinade ingredients. Place chops in ziplock type bag and pour marinade over them. Press all the air out of the bag and seal. Rearrange chops so that all the marinade is distributed on them. Refrigerate them for 20-30 minutes. Take them out for 20-30 minutes and bring them to room temperature before grilling. That's a total marinade time of 40-60 minutes.
- Sear the chops over direct high for 6 minutes, turning them once during the searing time. Turn the heat down to indirect medium and cook until they reach 145° and juices run clear about 5-7 more minutes. Season with salt and pepper before serving.
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