Grilled Pork Chops with Fresh Herbs and Smoked Garlic
Thanks to Pigs Eatin’ Ribs, a small corner of Northern Michigan’s food scene has edged its way toward the savory succulence of southern-style barbecue. Try their ridiculously delicious recipes:
- Pickled Red Onions
- Roasted Sweet Corn Succotash
- Blue Cheese Jalapeño Coleslaw
- Slow-Smoked St. Louis Style BBQ Ribs
Ingredients
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
Directions
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.
Serves 6.
