Succulent Hickory-Grilled Pork Chops
- Ready In:
- 4hrs 15mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 (6 ounce) boneless pork chops
- 1⁄2 cup white wine
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, crushed
- 1 1⁄2 teaspoons fresh sage, shredded or 1/2 teaspoon dried sage
- 2 tablespoons fresh parsley or 2 teaspoons dried parsley
- ground black pepper, to taste
- kosher salt, to taste
- hickory chips
directions
- Combine pork chops, wine, oil, lemon juice, garlic, sage, parsley, pepper and salt in a zip top bag. Seal tightly, pressing out as much air as possible. Refrigerate the pork for 2 to 4 hours.
- Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.
- Preheat an outdoor grill for indirect high heat (pile all the coals on one side) and lightly oil grate. Put the soaked hickory chips over the coals.
- Cook the pork chops on the side of the grill away from the coals for 10 to 15 minutes, turning once, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor; place the air vents on the lid over the meat, open fully, to draw the smoke over the meat. The air vents in the bottom should be half-open on a breezy day, or fully open on a still day.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!