Charlevoix’s barbecue baron, Adam Kline, known for his epicurean exploits at his restaurant and food truck Pigs Eatin’ Ribs, shares his recipe for grilled pork chops.

Check out this savory feature story on Adam and his southern-style barbecue.

Grilled Pork Chops with Fresh Herbs and Smoked Garlic

Serves 6


  • 1 bunch fresh parsley
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh oregano
  • 2 tablespoons smoked garlic (may substitute roasted garlic)
  • 4 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon red pepper flakes
  • 1 teaspoon chipotle powder
  • 1 cup extra virgin olive oil
  • Juice of ½ lemon
  • 6 8-12 ounce bone-in pork chop


Roughly cut fresh herbs, smoked garlic and combine with remaining ingredients in a large mixing bowl. Toss pork chops in marinade, coat evenly and refrigerate for up to 3 hours. Pre-heat grill to hottest setting. Remove pork chops from marinade and pat dry with paper towel. Place chops on hot grill and cook approximately 5 minutes per side to desired doneness.




This Pigs Eatin’ Ribs recipe was first featured in the August 2014 issue of Traverse, Northern Michigan’s Magazine.
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Photo(s) by Todd Zawistowski