An easy pork chop recipe to cook on the barbecue grill. The key to any good grilled meat is in the marinade. The longer you can marinate the meat, the more flavorful it will be. Don’t be afraid to marinate overnight.
Ingredients
4 large garlic cloves
1 tbsp sweet smoked paprika
1 tbsp fresh thyme leaves
1 lemon, juice only
3 tbsp extra virgin olive oil
4 bone-in pork chops
olive oil cooking spray
sea salt and freshly ground black pepper
Instructions
To make the marinade, crush the garlic and combine it with
the paprika, thyme, lemon juice, oil, and plenty of salt and pepper. To get more
flavor out of the thyme leaves, gently bash them with a rolling pin before
adding them to the marinade.
Marinade the pork chops (do this in a bowl covered in cling
film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for
at least 2 hours, but preferably overnight.
To cook the chops on the barbecue, heat the charcoal until
the coals are grey and hot, using tongs to pick up any pieces that are not
catching and piling them into the middle. When this is done, spread the
charcoal out so you can fit the grill over the top. If using a grill, preheat
to high.
Remove the chops from the marinade. Using a sharp pair of
scissors, create several cuts through the rind of each one to make sure they
cook evenly.
Spray the barbecue grill or grill pan with cooking oil to
stop the pork from sticking. Cook the chops for roughly 4 minutes on each side
on the hottest, middle part of the grill, turning them when they have become
charred on each side. You know they’re ready when the middle of the chop
no longer feels squishy when you press down on it with tongs.
Cook time: cooking time will vary depending on how thick
your pork chops. I generally try to get 1-inch pork chops so that I know how
long to cook them so that the results are always the same. Perfect! Pork should always be cooked completely, and
the meat should be white and not raw inside. It is dangerous to serve undercooked pork. So be safe and cook it to a thermometer test of at least 150°F.
- Pork
chop doneness: 150ºF
Elizabeth Kilbride is a Writer and Editor with forty
years of experience in writing with 12 of those years in the online content
sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Ashford University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
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