Barbecue Pork Chops (The Best)
Perfect your grilling skills starting with these pork chops. With the right cut of meat, a dry marinade and a few simple tricks, you’ll get tender and juicy chops that you’ll want to grill each and every summer evening.
Ingredients
- 4 bone-in pork chops, each about 1 1/2 inches (4 cm) thick
- 2 garlic cloves, finely chopped
- 2 tsp salt
- 1 tsp red pepper flakes
- 1 tsp ground fennel seeds
- 1/2 tsp black peppercorns, crushed
- 1/2 lemon
- 1/2 cup (20 g) flat-leaf parsley stems and leaves
- 1/4 cup (10 g) dill
- 2 tsp thyme leaves
- 2 tsp rosemary leaves
- 2 green onions, chopped
- 1 small garlic clove, halved
- 1/3 cup (75 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
Instructions
- Place the pork chops on a large plate or in a baking dish.
- In a bowl, combine the garlic, salt and spices. Rub the pork chops on both sides with the garlic mixture. Cover and refrigerate for 2 hours.
- Rub the pork chops on both sides with the cut-side of the lemon half to coat well with the juice. Oil the pork chops. Let marinate at room temperature for 15 minutes.
- Preheat the grill, setting the burners to high. Oil the grate.
- Reduce the temperature of the barbecue to medium-high. Grill the pork chops for 3 to 4 minutes on each side, until just pink at the centre or until a thermometer inserted in the centre of the meat reads 125°F (52°C). Transfer the meat to a plate and let rest for 5 minutes. The internal temperature will increase to about 135°F (57°C).
Perfect your grilling skills starting with these pork chops. With the right cut of meat, a dry marinade and a few simple tricks, you’ll get tender and juicy chops that you’ll want to grill each and every summer evening.