When this flavorful and tender, a pork chop can be super fancy despite ridiculous easy to prepare and very light on the wallet.
Great for summer, when you want to take the heat outside, this grilled pork chop is another super-easy to scale recipe with spectacular results. The biggest challenge, as with all marinaded dishes, is planning for it. The active cooking time is minor, but for best results, you want to marinade the chops about 4 hours and no less than 2.
For best results, use 1-1.5 inch thick chops. Thin chops can work, but the marinating and grilling times will be much shorter, and it will be more difficult to keep moist.
Ingredients
2 cups soy sauce (or 1 x 15oz bottle)
1 cup water
3/4 cup brown sugar
2 Tbsp olive oil
6-8 x 3-inch sprigs of fresh rosemary (or 3-4 Tbsp dried)
3-4 lbs. pork chops
Directions
In a bowl, combine first 4 ingredients (soy sauce through olive oil) and whisk until the sugar is dissolved. Mix in the rosemary.
In a Tupperware, big bowl, or large Ziploc combine the pork chops with the marinade, ensuring the chops are well-coated (see pic above). Cover and refrigerate 2-4 hours.
Warm your grill to medium heat, and allow 10 minutes to evenly warm. Because of the sugar in the marinade, avoid high heat as it will scorch the chops.
Grill the chops 4-5 minutes (see pic below), then flip to the other side and repeat. Use an instant read thermometer to ensure the chops reach 145 degrees. If necessary, occasionally flip them over again so no side gets over toasted.
When the last of the chops are on the grill, dispose of the marinade.
Let the chops rest for 5-10 minutes while you set the table or finish side dishes, then serve and enjoy!
Variations
This recipe works equally well between bone-in and boneless pork chops. Keep in mind that as with bone-in meats, the cooking time usually increases, as it takes longer for the meat close in to the bone to finally cook. Of course, that's a pretty delicious part of the serving!
As mentioned above, thicker chops in the 1-1.5" range work best. You can also grab an inexpensive whole, boneless pork loin and carve to your preferred thickness. Or do the same with a bone-in rack of pork as I did below.
Food and Drink Pairings
Pork is tough to recommend because so much goes well with it! Generally, I would recommend lighter flavors given how flavorful the pork chops are. Otherwise, heavy or complex pairings will take away rather than enhance.
White wine: Chardonnay
Red wine: lighter reds like a Pinot Noir or Merlot. Should you feel Old World adventurous try a Beaujolais, Côtes-du-Rhône, or Margaux.
Beer: Pilsner!
For side dishes, basic vegetables and starches work great, and a nice touch is a hint of rosemary to keep it all tied together.
Steamed green beans tossed in a little sauteed garlic and butter
Grilled zucchini and squashes (can be done while the pork is resting!)
Rosemary and garlic roasted potatoes
Smoked gouda mac and cheese
Bon appétit!
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