Pork chops vary in size and thickness, so adjust cooking times as necessary. Our recipe was made with 3/4” thick center cut pork loin chops at about 8 ounces each. If you’re cooking with thinner and smaller chops, reduce cooking time and check the chops earlier for doneness. You can cook these on a skillet and sear them first before you put them in the oven, which skips the broiler method in the end.
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4(4 )pork chops(we used 3/4” center cut loin chops, 8-ounces each)
4Tablespoons(60ml)olive oil or vegetable oil , divided
black pepper, to taste (preferably fresh cracked pepper)
Minced parsley for garnish, optional
Make the marinade: in large ziplock bag, combine 3 tablespoons of olive oil, soy sauce, Worcestershire, ketchup, onion powder, mustard, brown sugar and garlic. Season with salt and pepper to taste. Rub the bag between your hands to combine all the ingredients.
Place pork chops in the bag and massage the marinade into the pork chops. Seal the bag and marinade the pork chops for at least 30 minutes or overnight is best for great flavor.
Pre-heat grill on medium to medium-high heat (depending on your grill’s heat). Scrape the grill grates to make sure they are clean.
Place the pork chops on the grill, making sure to save the extra marinade for brushing while you grill. Cook the pork chops for about 4-6 minutes per side or until nicely grilled and cooked through. Several times while grilling, brush the pork chops with the extra marinade. (You don’t have to leave the pork chops for a set amount of time while only turning them once. Feel free to turn the pork chops several times every couple minutes if you like, it will actually help cook them quicker and more evenly-it just needs more attention)
Garnish with minced parsley, optional. Serve warm with baked potatoes, pasta or what ever you want.