Ease of preparation rating: Easy
Yield: 6 servings
INGREDIENTS:
6 large pork chops, center cut, bone-in, 1 ¼” (3 cm) thick
Olive oil, for drizzling and grill
Salt and ground black pepper
Marinade
1 cup (240 ml) white wine Riesling or Chardonnay
2 tablespoons (30 ml) olive oil
3 cloves garlic, minced
3 tablespoons (45 ml) sugar
2 tablespoons (30 ml) roughly chopped fresh oregano leaves
2 teaspoons (10 ml) fresh thyme leaves
2 tablespoons (30 ml) roughly chopped fresh sage
2 tablespoons (30 ml) roughly chopped fresh rosemary
Salt and ground black pepper
METHOD:
Place the chops in a large sealable bag.
In a blender, combine the wine, olive oil, garlic, sugar, and salt. Blend on high speed. Add in the oregano, thyme, sage, rosemary, salt and ground black pepper and continue to blend until smooth.
Pour this marinade over the chops and massage the bag to coat chops evenly. Marinate in the refrigerator for 4 hours.
Preheat barbeque to 375 F (190 C) for direct grilling.
Brush grill with oil.
Remove the chops from the marinade.
Drizzle chops with olive oil and season with salt and ground black pepper.
Place the pork chops directly on the grill and cook for 4-5 minutes.
Half way through cooking, give the chops a quarter turn to create a diamond char pattern.
Flip the chops and continue to cook until another 4-5 minutes or until the internal temperature reaches 160 F (71 C).
Remove from grill allow to rest under foil for 15 minutes.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
