When it comes to pork chops, I only go one way, pork shoulder chops. The reason is because they are so much more flavorful and juicy. I marinate then with lots and lots of minced garlic for a couple of hours and cook over a really hot grill. The key to this preparation is to remove the minced garlic from the chops before cooking on the grill because the garlic will just burn leaving a bad taste.
Ingredients:
3 tablespoons minced
Spray olive oil
Salt and pepper
Preparation:
Take the pork shoulder chops and rinse with cold water and dry. Take about 1/2 teaspoon minced garlic and rub on each side of the chop. Place the chop in a large Ziploc bag. Repeat the process with the rest of the chops until you have a stack of chops in the Ziploc bag. Place the chops in the fridge for a couple of hours. You've got a lot of garlic on the chops so you really don't want these marinating for more than 2 hours.
Heat the grill to high. Remove the chops from the Ziploc bag and take a paper towel and rub off the minced garlic. I like to use a little spray olive oil to spray on the chops before placing on the grill which helps keep the chops from sticking to the grate. Cook the chops for about 5 minutes on each side.
When finished cooking, remove the chops from the grill to a large plate. Cover the chops in foil and let rest 5 minutes. After 5 minutes the chops will be juicy and ready to serve.
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