Equipment
* optional
Ingredients
Pork
- 4 bone-in pork chops
Marinade
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 4 garlic, minced
- 6 g smoked paprika
- 4 g fresh thyme, leaves picked and lightly chopped
- 10 g kosher salt
- 3 g black pepper, freshly cracked
- 5 g lemon zest, finely grated
Nutrition (per serving)
Method
In a mixing bowl, combine the olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, smoked paprika, thyme leaves, kosher salt, and black pepper. Stir until the salt is completely dissolved and the aromatics are evenly distributed.
Place the bone-in pork chops in a resealable plastic bag or a shallow ceramic dish. Pour the marinade over the pork, ensuring each chop is well-coated. Seal the bag or cover the dish, and refrigerate for 1 hour and 30 minutes.
Remove the pork chops from the refrigerator 30 minutes before grilling. Keep them in the marinade, but allow them to come closer to room temperature. This takes the chill off the meat, ensuring more even cooking.
Preheat the outdoor grill or cast iron grill pan to medium-high heat, targeting a surface temperature of around 230°C/450°F. Clean the grates thoroughly with a grill brush and lightly oil them.
Using tongs, remove the pork chops from the marinade, letting any excess liquid drip off, and gently pat the surfaces with a paper towel. Place the chops on the hot grill and cook for 4 to 5 minutes per side. Discard the remaining raw marinade.
Check the internal temperature by inserting an instant-read meat thermometer into the thickest part of the chop, being careful not to touch the bone. The pork is done when it registers exactly 63°C/145°F.
Transfer the grilled pork chops to a clean plate or cutting board. Tent loosely with aluminum foil and let them rest undisturbed for 5 minutes before serving. This allows the muscle fibers to relax and redistribute their flavorful juices.
Chef's Notes
- Pork is notoriously easy to overcook due to modern lean breeding practices. Embracing a blush of pink in the center at 63°C/145°F is not only perfectly safe according to current food safety guidelines, but it is entirely crucial for a juicy eating experience.
- The inclusion of fresh lemon juice acts as a mild tenderizer and flavor enhancer. However, leaving the meat in highly acidic marinades for more than 12 hours can cause the proteins on the surface to denature and become unpleasantly mushy. Stick to the 1 to 4 hour window for optimal texture.
- Bone-in cuts insulate the meat directly adjacent to the bone, meaning it cooks slightly slower than the rest of the chop. Always temp the meat in the exact center, well away from the bone, to get a truly accurate reading of the overall doneness.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze wrapped tightly in foil and placed in a heavy-duty freezer bag.
Reheating: Reheat gently in an oven at 150°C/300°F with a splash of water or broth, tightly covered with foil to prevent drying out.
