Perfect Grilled Pork Chops Every Time: Learn How! 🍖🔥

lager beer

🥗Healthier: non-alcoholic beer

💰Cheaper: light beer

Non-alcoholic beer reduces alcohol content while maintaining flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for grilling.

Add the pork chop to a large zip top bag for marinating.

Prepare the marinade by mixing apple cider vinegar, olive oil, soy sauce, water, dark brown sugar, kosher salt, black pepper, garlic, onion powder, smoked paprika, and cayenne pepper in a bowl.

Pour the marinade into the zip top bag with the pork chop, close it almost all the way, and push out as much air as possible.

Massage the marinade into the pork chop gently to ensure even coating.

Fold the bag in half to remove more air and place it in the fridge for about 4 hours, flipping halfway for even marination.

Set up the grill with Cowboy charcoal hardwood briquettes and add apple wood chips for extra smoky flavor.

Preheat the grill to medium-high heat and let the charcoal burn down slightly before adding the pork chop.

Place the marinated pork chop on the grill and close the lid to enhance smokiness.

Cook the pork chop for about 5 minutes on one side, then turn it 90° to create grill marks without flipping it.

After 5 minutes, flip the pork chop and continue cooking until it reaches an internal temperature of 145°F.

Add a teaspoon of butter on top of the pork chop while it finishes cooking, which will take an additional 1-2 minutes.

Remove the pork chop from the grill and let it rest for about 5 minutes to allow juices to redistribute.

Slice the pork chop away from the bone and serve, optionally topping with reserved juices and a sprinkle of salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens