Pork BBQ story in the August 2014 issue of Traverse Magazine

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:



  • 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 chops


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