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
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. Serves 6.