This easy recipe is a wonderful grilling idea for pork chops or tenderloin. The honey-pepper marinade is based on the ingredients in the classic dressing for Cobb Salad. This pork marinade works beautifully on pork tenderloin or any type of pork chop, like rib, loin or sirloin chops from Sea Breeze Farms, located on Vashon Island. Their restaurant, La Boucherie is open for lunch and dinner. Sea Breeze is the only vendor offering fresh meat (i.e. not frozen) at several Seattle farmers markets, as well as Bellevue. The range fed pork from Sea Breeze is naturally raised and allowed to forage in the forest. Don’t trim the fat from their chops before grilling! Sea Breeze pork is exceptionally delicious, fat and all. Some of the fat will render in the grilling process; I like to eat the fat with the meat. My grandfather used to say, “Eat the fat, it will clean you out”. Grandpa worked hard on his farm and lived to a ripe old age. So he probably was right.
When grilling thick pork chops, grill them over a medium fire about 4 minutes on each side, and then repeat for a total of 16 minutes, or until cooked through (an instant thermometer reads 160°F). Rest the chops on a plate in a warm oven for at least 10 minutes before serving. Spoon some of the juices from the plate onto each serving. A couple of large chops can feed 3-4 people; just slice each chop into 1/2-inch slices. Grilled pork is delicious served with pickled corn salad.
Grilled pork chops
For 1-2 pounds of chops
Cobb Salad style marinade
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 garlic clove
1/2 teaspoon sea salt
1-2 pounds pork tenderloin or chops, such as loin, rib or sirloin
- Mix the marinade. In a small bowl, add the oil, honey, vinegar, Worcestershire sauce, pepper, and dry mustard. Smash the garlic clove with the side of a chef’s knife, sprinkle the salt over it, then work the salt into the garlic by scraping the salt and garlic back and forth over the cutting board until it forms a paste. Add the garlic paste to the other ingredients in the small bowl and stir together with a fork or small whisk.
- Marinate the meat. Place the chops on a deep plate or in a zipper style bag. Turn to coat meat evenly with the marinade. Refrigerate 2-8 hours, or overnight.
- Grill the chops.Bring meat to room temperature before grilling; remove chops from refrigerator at least 30 minutes or up to 2 hours before cooking. Heat a grill medium-high heat. Remove the meat from the marinade. Place chops on the grill and spoon any marinade evenly over the meat. Grill the chops for 4 minutes on each side (repeat for thick chops for a total of 16 minutes), or until cooked through (an instant thermometer reads 160°F). Rest the chops on a plate in a warm oven for at least 10 minutes before serving. Spoon some of the juices from the plate onto each serving.
This easy recipe for grilled pork chops includes a marinade that is based on the ingredients in classic Cobb Salad dressing. This pork marinade also works beautifully on poultry (especially duck or turkey) as well as salmon.