this recipe comes from the weber’s REAL GRILLING cookbook and is my family’s recent favorite way to have pork chops. shane thinks these are the best food he’s ever eaten, and will generally eat 2! i think layla asked for seconds as well, and micah pretended they weren’t on his plate… which is typical. we’ve made them on the grill, or broiling in the oven, and both are equally good.
- 1/2 cup dry white wine
- 1/4 cup extra virgin olive oil
- 1/4 cup roughly chopped fresh thyme (I have used dried as well, and it works fine)
- 1 tbsp minced garlic (think I used a clove, maybe two)
- 2 tsp kosher salt (this was a little much. I think the second time I made them I reduced it to 1.5 tsp.)
- 1 tsp freshly ground pepper
- pork chops (4 or 5)
whisk ingredients together in a bowl. place pork chops in a large ziplock and pour in marinade. seal and turn several times. refrigerate for 2 hours, turning once or twice. allow chops to stand at room temperature for 20 to 30 minutes before grilling. remove from bag, wipe off most of marinade with paper towels and discard marinade. grill over direct high heat until barely pink in center of meat. (the time on each side will vary depending on the thickness of your chops and if they are boneless or bone-in.)
there’s a grilled red pepper salsa recipe that is supposed to go with this, but I’ve never made it. I think the chops stand alone pretty darn well. we usually just have them with salad or a rice side dish.