Marinated Pork Chops for the Grill

Posted on 5 Sep, 2024 - By Woody Mosgers

Servings: 4

Prep time: 20 minutes - Marinating time at least 2 hours or longer.

4 bone-in rib pork chops or my choice is boneless chops cut from a whole pork loin at least ¾ of an inch to an inch and a half thick. Note – cooking time will vary
kosher salt and black pepper
• fresh chopped rosemary for garnish (or thyme or oregano)
Marinade
2 Tblsp / olive oil
2 Tblsp / soy sauce
2 Tblsp / balsamic vinegar
• Good splash of Worcestershire sauce
1/2 Tblsp / tablespoon maple syrup (or honey or brown sugar)
3 tsp / Dijon mustard
4 cloves / minced garlic
3 Tblsp / tablespoon fresh chopped rosemary (or 3 tsp dried)

Place marinade ingredients in large ziploc sealed bag. Massage well to combine. Add pork chops, seal bag and massage to distribute marinade over chops evenly. Let sit on counter for an hour or refrigerate for 3-24 hours.
Bring your grill to medium-high heat (400-425F/204-218C). Clean and spray oil on grill grates or brush with a paper towel dipped in oil to clean.
Remove chops from the marinade and pat dry with a paper towel. Coat chops with a little olive oil and season lightly with salt and pepper.
Grill for 3-4 minutes per side depending on the thickness of the chops, don’t walk away as pork cooks rather quickly at this temp. An instant read thermometer should read 130 F/60C for medium rare, little pink is fine, (temp will rise to 140 when chops are resting). Remove from grill. Let them rest 5-10 minutes, loosely covered, to ensure you end up with juicy pork chops. Garnish with additional chopped rosemary if desired.
Optional - serve with apple sauce or fruit chutney.