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Place your pork chops into a large zipper seal bag. (You may need two if your chops are very large.)
Add the garlic, thyme, parsley and rosemary to the bag (or split between the two bags).
In a medium bowl, whisk the vinegar, salt, pepper, mustard and sugar then slowly whisk in the oil. Add to the bag(s). Refrigerate overnight for at least 12 hours but no more than 24 hours.
When you are ready to grill, heat one side of your grill to high and the other to low. Clean and oil your grill grates.
Remove pork from the marinade and discard the marinade.
Pat the pork dry and brush with some vegetable oil.
Place on hot side and grill 2-3 minutes then turn one quarter turn and grill for 2 more minutes. This will create the cross marks on the surface.
Flip and grill 2 more minutes then move to the cool side and close the cover. If you can maintain a temperature in the grill, it should be at about 425 degrees F.
Cook on the cool side until the internal temperature of the thickest part of the pork chop is 145 degrees F. They will continue to cook once outside the grill. Let sit for ten minutes then serve.
Our 2” thick chops took almost 30 minutes to cook. Yours will vary depending on thickness and accuracy of your grill so always use a probe thermometer before removing from the heat.