I stole this recipe for Favorite Grilled Pork Chops from tasteofhome.com who stole it from Erica Svejda from Janesville, Wisconsin. This recipe is perfect for your Labor Day barbecue and can be easily doubled for a larger crowd. A marinade is made with Worcestershire sauce, parsley, balsamic vinegar, soy sauce, olive oil, minced garlic and pepper. Then pork chops are added to the marinade and refrigerated overnight. Next the pork chops are grilled for 10 minutes on each side. Grilling these pork chops is a perfect way to end the grilling season.
The ingredients for the marinade are: ½ cup Worcestershire sauce, ¼ cup minced fresh parsley, ¼ cup balsamic vinegar, ¼ cup soy sauce, 2 tbsp olive oil, 1 tsp minced garlic, ½ tsp pepper and ¼ tsp cayenne pepper
In a large bowl, combine the marinade ingredients. Whisk well to combine the vinegar and oil.
Then add 4 boneless pork loin chops to a resealable bag and add the marinade; turn to coat. Next refrigerate for 8 hours or overnight. (I double this recipe so my pictures show eight pork chops instead of four.)
After refrigerating drain and discard marinade. At this time place pork chops on a grill over medium heat.
Grill, covered, for 10-15 minutes on each side or until a thermometer reads 145 F.
Let meat stand for 5 minutes before serving.
If you liked the recipe for Favorite Grilled Pork Chops you can try other grilled recipes like Honey Mustard Grilled Chicken, Grilled Pork Tenderloin, Georgia Gold BBQ Chicken, Grilled Zucchini, Italian BBQ Ranch Grilled Chicken or Steak and Mushroom Skewers.
Favorite Grilled Pork Chops
Ingredients
- ½ cup Worcestershire sauce
- ¼ cup minced fresh parsley
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 2 tbsp olive oil
- 1 tsp minced garlic
- ½ tsp pepper
- ¼ tsp cayenne pepper
- 4 boneless pork loin chops 8 oz each and 1 inch thick
Instructions
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In a large bowl, combine the first eight ingredients. Add pork chops; turn to coat. Refrigerate for 8 hours or overnight.
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Drain and discard marinade. Grill pork chops, covered, over medium heat for 10-15 minutes on each side or until a thermometer reads 145 F. Let meat stand for 5 minutes before serving.