Pork chops always do well on the grill because you can sear them over the flames, sealing in all those wonderful juices, and then let the barbeque cool a bit or move them to an indirect heat, and then keep them cooking until they are done, confident that the flames and smoke will give them a great look and an aromatic smoky aroma and flavor. The following recipe is one of the best ways to prepare the pork, because it makes use of a homemade marinade. All you need to do to make this dish is combine the marinade ingredients in a blender and puree them, then let the pork soak up the mixture, before cooking it.
Tips for Perfect Pork
These juicy chops are easy to prepare and cook, but it pays to know a few tips about how to ensure your pork is amazing. First, use fresh ingredients to make the marinade. Although the marinade offers a subtle flavor rather than a strong one it is worth using good quality ingredients to make it, so you can be sure of a superior flavor. Use fresh lemon juice and rosemary if you can, and a splash of white wine – something you would drink (you can always serve the rest with the pork!) If you don’t have fresh rosemary you can sub half a teaspoon of dried for the 2 teaspoons of fresh, as you prefer.
Different Types of Pork Chops
The most popular cut from pork loin is pork chops, and you can get them fresh or frozen. The pork loin is the meat running from the hip of the pig to its shoulder. Other names for pork chops include rib, sirloin, blade chops, top loin, and loin. Rib-eye pork chops come from the middle of the loin near the ribs and have some rib and backbone. Porterhouse pork chops are meaty and have a T-bone shape; they are from the lower back behind the rib chop. Sirloin pork chops might include some hipbone because they are from the hip area.
New York pork chops, or center-cut pork chops, do not have bones, and they are from the loin chops near the pig’s head. Blade chops are from the shoulder area and they might or might not include back-rib bone and/or blade bone. These are thick and marbled, and sometimes sold as pork loin country-style ribs after being butterflied. Also known as America’s Cut is the top loin chop, which is 1¼ inch thick.
Which Pork Chops to Use Here
For the following recipe you can use any of these types of pork chops because they all cook the same, although thick ones will need a longer cooking time. Whether or not your chops have bones will not affect the cooking time, just the thickness, so use a meat thermometer to find out when the center of the chop is 145 degrees F. Then you know when it is perfectly cooked and can come off the barbeque. Some people like the way bone-in pork chops look while others prefer boneless. It is up to you what kind of pork chops you use here, so just see what your local butcher has available.
- 4 pork chops
- Juice of ½ lemon
- 1 tablespoon honey
- ½ small onion
- 1 cup dry white wine
- 1 teaspoon hot sauce
- 1 garlic clove
- 2 tablespoons wholegrain mustard
- 2 teaspoons chopped fresh rosemary
- Salt and black pepper, to taste
- Put the lemon juice, honey, onion, wine, hot sauce, garlic, mustard, rosemary, salt, and pepper in a blender.
- Process until smooth, then transfer into a Ziploc bag.
- Add the pork chops and squeeze out the excess air before sealing the bag.
- Let the pork marinate overnight or for a minimum of 4 hours.
- Turn the bag occasionally.
- Heat the grill to medium-hot.
- Take the meat out of the bag and grill the pork for 2 minutes per side to sear it.
- Let the barbeque cool down a bit, then keep cooking for about 8 minutes or until the pork is done.
- When it is done the internal temperature will be 145 degrees F.
- Cover the pork loosely in foil and let it sit on a platter for 10 minutes before serving.
Honey mustard marinated pork chops are beautiful when cooked on the barbeque. These chops are first marinated in a lemon, wine, rosemary, garlic, and white wine mixture, overnight if possible for a more intense flavor, before going on the grill. A charcoal grill is best, because of the smoke flavor it imparts, but you can use a gas one if that is what you have. The picture shows the first part of the cooking, which is when you sear the meat to brown the outside and lock in the juices. After the pork is seared, move the chops to a cooler part of the barbeque and let it finish cooking.
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