Cooking a pork chop can be a bit tricky. Undercook one and it’s unsafe to eat. Overcook the chop and you’re facing a dry, expensive mistake. So, before trying out this recipe, make sure you own a good meat thermometer. I promise you it will make all the difference in the world. Next, get yourself some quality pork chop(s), like this monster, bone-in one from Forevermost Farms in Rose Bud that was nearly two inches thick. Obvious, this was much bigger that the ones suggested in the recipe, but I’ll explain things in a second. Finally, click on this marinade recipe and follow it to a T.
If using a big chop, like me, just know that it will need to cook a lot longer than 3-4 minutes per side. Once you’re done with the grill, make sure to transfer the chop to a cast iron skillet and cook in a 350-degree oven for at least 20 minutes. The time is to be adjusted based on the internal temp of the meat, which needs to be 145F. Once removed from the oven, make sure to set on the counter for about 10 minutes to let the meat rest before slicing into it. This is a very simple marinade, one that keeps the meat nice and juicy, while not overdoing things with strong flavors. And bonus, the grill gives the meat marks, making for a beautiful presentation.
-4 bone in pork chops, 4/5″ thick about 9 oz each
-1 tbsp oil
-1/3 cup soy sauce (light or all purpose, not dark)
-2 tbsp brown sugar
-2 tsp Worcestershire sauce
-1 tsp Dijon mustard
-2 garlic cloves, minced
-¼ tsp black pepper
1. Place Marinade ingredients in a ziplock bag. Massage to combine. Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. Take the chops out of the fridge 20 minutes before cooking.
2. Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelized and the pork releases from the grill, then turn the chops and cook for 3 minutes.
3. Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a great crust.
4. Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.