Summer Grilled Pork Chops
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Next time you’re thinking about firing up the grill, skip the chicken and the steak and try this easy and delicious pork chop!
Are you wondering why this is a summer pork chop? Well, we are not the grill all-year-round type of family. We live in Michigan, weather in the winter is so unpredictable! There are so many delicious ways to prepare pork, saving this one for summer and using the fresh herb option, makes it extra special. You could certainly heat a grill pan over medium heat on top of your stove any time of the year and still have the look and taste of this grilled pork chop!
My son and I were resale shopping a few months ago when I stumbled across these serving plates. They immediately took me back to my childhood in line at the Ponderosa Steakhouse, waiting for orders to be put up on your tray as you walked through the cafeteria-style line to get your meal. We’ve used them at least a dozen times this summer to serve hot food right off the grill. I love having a little nostalgia at the table.
My family loves pork in many forms, but this Summer Grilled Pork Chop is one of our absolute favorites. If I call the big kids and tell them we’re grilling pork chops, I know they’ll show up for dinner!
These pork chops are delicious as is, but since it's summer and my garden is overflowing with herbs, I’ve topped these with compound butter. Super simple, just plan a little to get your butter to room temperature then mix in your favorite fresh herbs! If you’re using unsalted butter, ADD SALT! This one is a combination of roasted garlic, salt, sage, and thyme.
Summer Grilled Pork Chops
Ingredients
Instructions
- Place the pork chops in a gallon size Ziploc bag, set aside.
- If using fresh herbs, wash and dry herbs before chopping. Measure herbs after you’ve chopped them to ensure you’re using the correct measurements.
- Add all ingredients to a small bowl, and whisk in olive oil. The mixture should be pourable, not a paste. Add more olive oil if necessary, to get to the desired consistency. Pour the mixture over the pork in the Ziploc bag. Seal the bag and refrigerate 4-6 hours, turning at least twice to ensure that the pork is well marinaded.
- Take pork out of refrigerator at least 30 minutes prior to cooking. It is best to cook pork at room temperature (and perfectly safe).
- Preheat the grill to medium-high heat. These are my “summer” Grilled Pork chops so we use the Weber, but you could also heat a grill pan over medium heat on top of your stove. Once the grill is hot, remove the pork from the Ziplock bag and place on greased grill.
- Grill the first side for 4-6 minutes, or until the bottoms are browned with sear marks. Pork should lift easily from the grill. When you turn to cook the second side, close the lid and grill for an additional 4 minutes or until your meat thermometer reads 145°F.
- Pork is a lean meat that cooks quickly, and won’t be dry as long as you take them off the heat when your meat thermometer reads 145°F. Don’t overcook these beauties and remember to let them rest for at least three minutes so that the juices redistribute throughout the chop!
- To learn more about the cooking temperature of pork https://pork.org/pork-cooking-temperature/
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Go make some memories in your kitchen!
