The beautiful fall weather begs a really good grilling recipe! This grilled pork chop (best if bone-in) recipe includes a zesty but sweet marinade for good caramelization. You will find pasture-raised and organic-fed pork chops from CATHIS Farm at the market this week!
- 6 bone-in pork loin chops (about 1-inch thick)
- 1/2 cup reduced sodium soy sauce
- 1/4 cup apple cider vinegar
- 2 tbsp. olive oil
- 2 tbsp. light brown sugar
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. dried thyme
- Salt, for seasoning
- Ground black pepper, for seasoning
- Fresh thyme, for garnish
Place the pork chops in a 13×9-inch baking dish. Set aside.
In a medium bowl, stir together the soy sauce, vinegar, olive oil, brown sugar, smoked paprika, garlic powder, and thyme. Pour the marinade over the pork chops; cover and let them marinate for at least 1 hour or up to overnight, flipping halfway through your desired marinating time.
Remove the pork chops from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the pork chops from the marinade; discard the remaining marinade
Grill the pork chops uncovered until grill marks appear, 5 to 7 minutes. Turn the chops and grill until an instant-read thermometer inserted in the center registers 145°, 5 to 7 minutes more. Remove the pork chops from the grill and cover with foil; let rest 10 minutes.
Season the pork chops with more salt and pepper just before serving. Garnish with fresh thyme, if you like.