Grilled Pork Chops
Take a break from pan searing pork chops and fire up the grill. Don't rush the marinating, it's the key to both full flavor and beautiful caramelization.
Ingredients
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1/4 cup Worcestershire sauce
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2 Tbsp. olive oil
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2 Tbsp. white wine or apple cider vinegar
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1 Tbsp. light brown sugar
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2 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
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1 tsp. kosher salt
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1 clove garlic, thinly sliced
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1/2 tsp. smoked paprika
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1/2 tsp. black pepper
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4 bone-in pork chops, 1 in. thick (about 2 3/4 lb.)
Instructions
Prepare marinade:
Stir together Worcestershire sauce, olive oil, vinegar, brown sugar, salt, rosemary, garlic, smoked paprika, and pepper in a small bowl. Place pork chops in a zip-top plastic bag; pour marinade over and toss to coat. Chill 8-12 hours or until ready to cook.
Prepare pork chops:
Remove pork chops from refrigerator; let stand 30-45 minutes to come up to room temperature. Meanwhile, preheat grill to high (450°F to 500°F).
Grill pork chops:
Remove pork chops from marinade, discarding the marinade and any pieces of garlic that may stick to the chops. Place pork chops on oiled grates; grill, uncovered, until grill marks appear, about 3 minutes per side. Reduce heat to medium (350°F to 400°F). Cook, turning after 5 minutes, until a thermometer inserted into thickest portion registers 145°F, about 10-15 minutes.
Let rest, and serve:
Remove pork from grill and tent loosely with aluminum foil. Let rest at least 5-10 minutes before serving.
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