It’s Time For Foodie Friday! from Buckeye Honda! Yes food from a Honda dealer… not just any Honda dealer, Buckeye Honda!
Back on Monday we spotlighted Detail Specialist, Dexter. Dexter made mention that one of his favorite foods is Pork Chops so Chef took to the kitchen and came out with a winner… the only problem is we can’t get him to stop saying “Pork chops and applesauce” in a weird voice.. (see bottom of post)
What you will need:
- The juice of two lemons
- 3 tablespoons soy sauce
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon packed dark brown sugar
- 2 sprigs of rosemary
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
4 bone-in pork loin chops is the prefered cut for grilling but you can always substitute boneless center cut chops. The bone-in make for a mor flavorful chop and take a little longer to cook, the boneless cook quicker and can be less expensive if purchased in a whole loin and then cut down.
Step 1: Mix all the marinade ingredients in a medium-sized bowl. For the rosemary remove the leaves by stripping the stem (start at the top between the tip of your fingers and then slide it down the stem). You can chop up the rosemary leaves or leave whole.
Step 2: Place the chops in a large resealable bag and then add the marinade. Squeeze as much of the air out of the bag as possible.
Step 3: Place the bag in a bowl in the event of leakage and leave at room temperature for 30 minutes, if you are making the marinade in advance then refrigerate the marinating chops until you are ready to grill. Due to the amount of lemon juice try not to let marinate for more than 6 hours.
Step 4: Remove the chops from the marinade bag and discard the marinade.
Step 5: For thicker bone-in chops a patient hand is needed. Preheat your grill to high and then turn off one of the burners and back the others to medium. (if you are using charcoal build your fire hotter on one side for searing with a cooler side to finish them off on).
Step 6: Place chops on grill over direct-heat area and sear, turning once, until nicely grill-marked on both sides, 2 to 3 minutes per side. Move the chops to the indirect-heat area (burner that is off or the area without coals) and cover the grill. Cook until the chops are somewhat firm to the touch and instant-read thermometer inserted horizontally into the chop (away from the bone) registers 145°F. This should take about 15 minutes from the time you move the chops to the indirect-heat area. These chops will be medium with a slight amount of pink color, if you prefer a more well done chop then add about 3-5 minutes.
Step 7: VERY IMPORTANT Remove the chops to a platter and let them rest for 5-10 minutes. Do not poke them, cut them or even talk to them. Leave them alone! This recovery period lets the meat loosen up and allows the juices to move back into the meat. This is one of the most important steps and should be done anytime you are grilling meat.
Now serve up the chops with your favorite side, a cool refreshing beverage and enjoy!
We would love to hear how you like to make your pork chops or your favorite recipe for making anything. Send us a message or drop us a comment down below or on our facebook page. If you made our recipe for today we would love to hear how it went or take a picture and share it with us.
Trivia Time… Who is famous for saying “Pork chops and applesauce…” Put the answer on our Facebook page for a chance to win a Cold Stone Creamery Gift Card!