Tender Grilled Pork Chops

| Dec 17, 2013

Biotta Juice Featured: Sauerkraut Juice

Serves 4


4 boneless pork loin chops
1/4 cup olive oil
2 tablespoons soy sauce
1 small shallot, minced
1 clove garlic, minced
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1 tablespoon Dijon mustard


Place pork chops in a large re-sealable bag. In a medium bowl, whisk together all remaining ingredients until well-combined. Pour marinade mix on top of pork chops in bag. Distribute marinade to ensure all meat is covered. Set bag in a bowl and place in fridge for 2 to 4 hours.

Pre-heat grill. Lightly oil grill grates. Place pork chops on grill at 10 o’clock position and grill for 3-5 minutes until dark grill marks appear. Then, rotate the pork chop (without flipping) to the 2 o’clock position and grill an additional 3-5 minutes until cross-hatch grill marks are formed. Flip pork chop over and continue grilling until the internal temperature reaches 145°F. Then, let pork chops rest, tented with foil, for 5 minutes before serving.

Serve with coleslaw and a baked sweet potato.