Equipment
* optional
Ingredients
Pork
- 4 bone-in pork chops, patted dry
Marinade
- 60 ml olive oil
- 45 ml lemon juice, freshly squeezed
- 4 garlic, minced
- 5 g smoked paprika
- 4 g fresh thyme, leaves picked and lightly chopped
- 12 g kosher salt
- 3 g black pepper, freshly cracked
Nutrition (per serving)
Method
In a mixing bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, fresh thyme, kosher salt, and black pepper. Whisk until the salt dissolves and the marinade is emulsified.
Place the pork chops in a resealable plastic bag or a baking dish. Pour the marinade over the chops, turning to coat them evenly. Seal or cover tightly and refrigerate for at least 2 hours. Wash your hands and any surfaces thoroughly with hot, soapy water after handling the raw pork to prevent cross-contamination.
Remove the pork chops from the refrigerator 20 minutes before grilling to take the chill off. Preheat your grill to medium-high heat, targeting an ambient temperature of roughly 230C/450F. Clean and lightly oil the grill grates.
Shake excess marinade off the pork chops to prevent grill flare-ups. Use tongs to place the chops onto the hot grill. Cook undisturbed for 5 minutes to develop strong grill marks and a crust.
Flip the chops with tongs and continue grilling the other side. Cook until a meat thermometer inserted into the thickest part of the chop, avoiding the bone, registers exactly 60C/140F. This will take approximately 4 to 6 additional minutes.
Transfer the pork chops to a clean cutting board or serving platter. Tent loosely with aluminum foil and let them rest for 10 minutes. The internal temperature will rise to a safe, juicy 63C/145F via carryover cooking. Serve warm.
Chef's Notes
- Always pat your pork chops dry with a paper towel before placing them in the marinade. A drier surface allows the oil and aromatics to adhere better.
- Carryover cooking is critical for lean meats like pork. Pulling the pork at 60C (140F) guarantees a juicy 63C (145F) final temperature after resting.
- Thick-cut, bone-in chops are vastly superior for grilling. The bone insulates the meat nearest to it, slowing down the cooking process slightly and protecting the chop from drying out too quickly.
- To avoid massive flare-ups from the olive oil, ensure your grill is clean before starting and gently shake off the excess marinade before placing the chops on the grates.
Storage
Refrigerator: 3 days — Store leftover cooked pork chops in an airtight container.
Freezer: 2 months — Wrap tightly in foil and place in a heavy-duty freezer bag.
Reheating: Reheat gently in a skillet with a splash of water over low heat, or in a 150C/300F oven until just warmed through to avoid drying out.
