Thursday, May 5, 2011
Grilled Pork Chops
Marinated Pork Chops
There is a secret to these. And this secret makes all the difference in the world. You absolutely MUST let them marinate overnight and you will be rewarded with juicy, flavorful pork chops. If you don't, they are just OK. I have made these with thin, bone-in rib chops (like in the above picture) and also with thick cut, boneless loin chops. Both are equally fantastic.
equal parts soy sauce and brown sugar
I know, right! Ridiculously simple! No fancy spices or additions. Just sweet, salty, and garlic. I usually use about a half cup of each and then a big spoonful of chopped garlic in the jar. Fresh garlic is infinitely better but I am usually throwing this together before I go to bed so...garlic from the jar it is! A couple of pounds of pork chops, a gallon zip top bag, and you are done! Turn the bag a few times so that the flavor is evenly distributed. If you are only making a few chops, start with a few tablespoons of soy sauce and sugar and go from there. Just enough to coat the meat. Scrumptious. Grill over medium high heat until just barely pink in the center, between 165 and 170 degrees.