How to make Marinated Grilled Pork Chops
I mentioned these pork chops the other day, they were some of the best grilled pork chops I’ve made in a while. I love playing with different marinades and this one was spot on in my opinion. Great flavor and the pork chops turned out so tender and juicy. It’s really easy to over cook pork chops, Lord knows I’ve done it many times, so keep an eye on them as they don’t take too long on the grill.
I should have had Don take a picture of me gnawing my pork chop down to the bone as I didn’t leave an ounce of meat on that thing. I was told I had marinade all over my face, well…that’s what napkins are for right? As a child and even as an adult I sat at Nannie Polly’s kitchen table watching her gnaw on things clear down to the bone too. Those ole false teeth of hers would be sittin’ in a cup on the window seal and she would just gnaw her food, that’s just how she was. If you’ve fried up some streak-o-lean before you know there is a tough rind on one side. Well, when she fried hers up she would save those hard rinds and gnaw on them while she would be cleaning up the kitchen. Nannie always had herself a dip of snuff after supper but if she fried up some streak-o-lean the snuff had to wait till she had the last of the rinds gnawed. Bless her heart, she never wasted a bite of food and I made sure not to waste any bite left when I fixed these pork chops.
Marinated Grilled Pork Chops
- 4 bone-in pork chops, about 1/2″ thick
- 1/4 C. soy sauce
- 2 T. olive oil
- 2 T. hoisin sauce
- 1 T. honey
- 1 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store
- in an airtight container)
Place the pork chops in a ziploc baggie. Whisk together the remaining ingredients and pour in the bag. Squish them around to coat each chop and place in the fridge to marinate for a minimum of 4 hours. Take them out 30 minutes prior to grilling. Heat your grill to medium high heat. Place the pork chops on the grill, cooking for about 5-6 minutes per side. They should be at 155 degrees internally. Remove them and let them rest for 5 minutes before serving.