Susan's Thick Grilled Pork Chops Recipe
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This is a family favorite, easy and tasty and juicy recipe contributed by Susan B. of Cartersville, Georgia. Try purchasing pork chops "for stuffing" or cuts that are center cut, bone in 3/4" thick.
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1/4-1/2 pound per person thick pork chops
Seasoning Rub measurements are per chop:
1 1/2 teaspoons of olive oil
1/2 crushed garlic
1/2 teaspoon sea salt or to taste
1/2 teaspoon freshly ground pepper
Whisk oil and garlic together.
Rub herbed oil in well all over meat.
Salt and pepper all over meat.
Place pork chops with seasoning rub on preheated GrillGrates (8 to 10 minutes on Low-Low/Med Heat, lid down). Grill pork chops with lid-down on Low-Low/Med Heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the natural pork juices sizzles just under the chops to enhance juiciness. Your grill never sounded so good.
For aromatic accent, place twigs of rosemary sprigs between the grates.
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