We don't eat pork too often, but for dinner last night we had some thin-cut boneless pork chops. I wasn't sure what exactly I was going to do with them, and since I have been working a lot of hours lately, I left it up to my husband. I came home from work to find him grilling up some delicious pork chops.Marinade:
1/4 cup ketchup
2 Tbsp apple juice
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
3 tsp minced garlic
2 tsp Tabasco (or Oli's Sweet 'n Spicy Sauce)
1 tsp chili powder
1/2 tsp salt
Meat:
4 boneless pork chops or 6 bone in pork chops
1. Mix up marinade ingredients.
2. Place the chops in a bowl and pour in marinade.
3. Refrigerate for 2-4 hours.
4. Allow the chops to sit at room temperature for 30 minutes before grilling.
5. Grill over direct medium heat for 6-8 for boneless, or 8-10 for bone-in.
Tweaked from Weber's Real Grilling
1 comment:
As the griller of this recipe, I can tell you that the grill was at 450 degrees during the cooking process and 6-8 minutes would have been a lot better for the boneless chops than the 8-10 that was suggested for bone-in chops. As a result, cooking boneless chops for longer than 6-8 minutes results in overcooked (dry) chops, because you'll also want to "let it rest" for 5 minutes after grilling, during which time the chops are still cookin away. Lessons learned. :-)
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