Recipe Origin America
Rating
No Reviews
Servings 8
Preparation 1 hour 15 min 01:15
Cook 7 min 00:07
Ready in 1 hour 22 min 01:22
Difficulty Seasoned
Cooking Method Grill
Ingredients Pork
Equipment Grill
Recipe Type Main Dish
Cooked With BB Charcoal
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Grilled Pork Chop Grilled Pork Chop Grilled Pork Chop

Marinaded Grilled Chops

Pork chops are kicked-up with a sweet and tart marinade. Honey, apple cider vinegar, and pork rub are mixed together, then allowed to marinate and flavor the pork.

Make sure to give yourself enough time to marinate the chops before grilling them, usually about one hour. If you like, you can even marinate the chops overnight in a cooler.

This is a quick and easy dish, that’s perfect for a weeknight dinner or a weekend picnic. Serve it alongside your favorite salad, vegetables, or pasta.

Ingredients

1/4 cup honey

2 tablespoons vegetable oil

1 tablespoon apple cider vinegar

2 to 3 teaspoons B&B Texas Style Pork Rub or your favorite rub

8 bone-in pork chops

salt and pepper, to taste

Equipment

B&B Mesquite Lump Charcoal

Recipe Directions

  1. In a small bowl, whisk together the honey, oil, vinegar, and pork rub. 

  2. Place the pork chops in a large, re-sealable plastic bag, or in a deep dish. Pour in the marinade, making sure to cover all the chops. Marinate on the counter for 1 hour. 

  3. Light a grill with lump charcoal.

  4. Remove the pork chops from the marinade, then lightly sprinkle with salt and pepper.

  5. Grill the first side until the pork chop releases from the grill, about 4 minutes. Flip each chop and grill on the second side for another 3 minutes, or until 165 degrees F (74 degrees C). 

  6. Remove the pork chops from the grill. Allow them to rest for 2 to 3 minutes so the juices have a chance to redistribute.

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Recipe Origin America
Rating
No Reviews
Servings 8
Preparation 1 hour 15 min 01:15
Cook 7 min 00:07
Ready in 1 hour 22 min 01:22
Difficulty Seasoned
Cooking Method Grill
Ingredients Pork
Equipment Grill
Recipe Type Main Dish
Cooked With BB Charcoal
Share: