Dad’s Grilled Pork Chops
My dad is an expert on the grill, and one of my favorite recipes that he makes is pork chops. These pork chops are marinated for as long as possible in a mix of spices, herbs, vinegar, and oil, then charcoal-grilled to perfection! It’s definitely a recipe for meat lovers.
The recipe is very simple, but it does take a little bit of time. Well, more accurately, the marinating takes time, but you can do that in advance and grill the pork chops whenever you need them!
At my house, we have a charcoal grill. This allows for the meat to be infused with the most incredible smoky flavor. Once the marinating is done, you basically just grill the meat on both sides until it’s perfect! I have tons of help and indicators down below.
With the pork, I love to make my garlic smashed potatoes and rainbow corn avocado salad, cucumber tomato feta salad, or mango avocado salsa! Combatting the fatty pork with some salt, acid, and sweetness is essential! Also, I’d definitely recommend you check out my dad’s charcoal grilled filet mignon for another delicious grilled meat option!
Ingredients
- 3/4 cup olive oil
- 1 1/2 tbsp white vinegar
- 2 tbsp mustard (any kind)
- 1 1/2 tbsp Montreal chicken seasoning
- 1 1/2 tbsp roasted garlic and herb seasoning
- 1 1/2 tsp dried basil
- 1 tsp oregano
- 1 tsp salt
- 3-3.5 pounds pork rip chops (pork boneless loins)
Instructions
- Choose your meat. At the store, look for meat that is light pink and there is no excess fat hanging off. Also, you’re looking for a package not filled with liquid, since a lot of liquid is a sign that the meat has been sitting for a long time.
- As for the cut of meat, I choose pork rib chops because they are right next to the ribs, and they have less movement when they’re in the pig. Because they’re less active, this allows for a more tender cut of meat.
- Mix the marinade: combine all the ingredients. Add the olive oil, mustard, vinegar, and seasonings into a bowl. Mix very well, to help the salt and seasonings mildly dissolve. This will ensure that the meat is evenly seasoned. According to my dad, this is the most important step.
- Add the meat into a 1 gallon Ziploc bag. Pour the marinade into the bag, then seal the bag, making sure there is no air left in the bag. Then, massage the meat around, making sure every piece is coated with the marinade.
- Then, lay the meat in one flat layer. This will help it marinate evenly, and will make it easy to flip it over and let all parts of the meat be exposed.
- Let the meat rest for 8 hours, making sure to flip the bag over every hour or so to help it evenly marinate.
- Heat/prepare your grill to a temperature in the range of 300-350ºF, then grill the meat for 4.5 minutes on each side. It should still be slightly bouncy, and at an internal temperature of about 150ºF-160ºF.
- Let it rest for ten minutes. This is key for the meat to finish cooking and to keep it moist when cut. Then, enjoy!
Dad’s Grilled Pork Chops
Equipment
- Charcoal Grill
Ingredients
- 3/4 cup olive oil
- 1 1/2 tbsp white vinegar
- 2 tbsp mustard any kind
- 1 1/2 tbsp Montreal chicken seasoning
- 1 1/2 tbsp roasted garlic and herb seasoning
- 1 1/2 tsp dried basil
- 1 tsp oregano
- 1 tsp salt
- 3-3.5 lbs pork rib chops pork boneless loins
Instructions
- Choose your meat. See some tips above.
- In a bowl, combine the ingredients for the marinade: olive oil, vinegar, mustard, and seasonings. Mix well, to help emulsify the marinade and dissolve the salt. This is highly important to make sure the pork is evenly seasoned.
- In a one-gallon Ziploc bag, add the pork and then pour in the marinade. Seal the bag tightly, trapping air outside of it.
- Massage the meat around to ensure it is evenly coated, then push it around until it is in one flat layer.
- Let it marinate for 8 hours, flipping the bag every hour to keep the meat marinating evenly.
- Heat/prepare your charcoal grill to the range of 300ºF-350ºF. Grill the pork for 4.5 minutes each side, until slightly bouncy. It should reach a temperature of 150ºF-160ºF.
- Let it rest for 10 minutes, then enjoy!
Notes
- Macros: 0.3 g carbohydrates, 13 g fat, and 25 g protein
- See the blog post for tips about choosing meat, tips about cooking, and suggestions for sides and salads!