🧂 Ingredients

• 4 bone-in pork chops (1 to 1½ inches thick is ideal)
• salt
• pepper
• ¼ cup olive oil
• 3 tbsp soy sauce
• 2 tbsp apple cider vinegar (or lemon juice)
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
• ½ tsp black pepper
• ½ tsp red pepper flakes

📖 Instructions

🌿 Marinate the pork chops:
In a bowl or zip-top bag, mix all marinade ingredients:
¼ cup olive oil
3 tbsp soy sauce
2 tbsp apple cider vinegar (or lemon juice)
1 tbsp Dijon mustard
3 cloves garlic, minced
1 tbsp brown sugar
1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
½ tsp black pepper
½ tsp red pepper flakes
Add pork chops and coat evenly.
Cover and refrigerate for at least 1 hour, ideally 4–6 hours. (Don’t go longer than 24 hours.)

🔥 Preheat the grill:
Heat grill to medium-high (about 400–450°F / 200–230°C).
Brush grates with oil to prevent sticking.

♨️ Grill the chops:
Remove pork chops from marinade, shake off excess.
Season with a little more salt if needed.
Grill for 4–5 minutes per side, depending on thickness, or until internal temp reaches 140–145°F (60–63°C).
Let rest 5 minutes before slicing to retain juices.

🍽️ Serve:
Plate with grilled vegetables, potato salad, or corn on the cob.
Garnish with lemon wedges, fresh herbs, or a drizzle of olive oil.

💡 Pro Tips:
Bone-in chops have more flavor and resist drying out — but you can use boneless too!
For grill marks: give each side a quarter turn halfway through grilling.
Want a smoky flavor? Add a wood chip packet (applewood or hickory) to the grill.