Tender Grilled Pork Chops

Here’s a recipe for grilled pork chops that my husband and I have been enjoying all summer long since I first ran across it.

You make a very simple marinade from olive oil, soy sauce, a little Worcestershire sauce, and a teaspoon of Montreal Chicken Seasoning. Simple, yet very flavorful! I’ve never been one for a marinade that overpowers the flavor of the meat it’s coating. This marinade hits just the right notes for me.

The original recipe called for Montreal Steak, rather than Montreal Chicken Seasoning. I just happened to have the Montreal Chicken in my pantry; and, since pork and poultry are somewhat similar, I decided to go with the chicken flavor. After the first time I tasted it, I never looked back. If you’re interested in trying the pork with the Montreal Steak Seasoning, I’ve included the instructions from Mel’s Kitchen Café below on how to make a homemade version of it. If you prefer, of course, you can just buy a bottle of it at the supermarket. It’s made by McCormick’s.

Happy grilling…

Tender Grilled Pork Chops

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Ingredients

4 boneless pork loin chops
1/4 cup olive oil
1 tbl. soy sauce
1 tsp. Worcestershire sauce
1 tsp. Montreal Steak* or Montreal Chicken Seasoning (I used Montreal Chicken Seasoning)

*See Mel’s notes below for a homemade version of Montreal Steak Seasoning.

Directions

Mix olive oil, soy sauce and steak seasoning together in a small bowl.

Add the pork chops to a large bowl and pour the marinade ingredients over the top. Cover and refrigerate and marinate for at least 3 hours and up to 24 hours.

Heat a charcoal or propane grill to medium and grill the chops 6 to 8 minutes per side (depending on how thick they are) until an instant-read thermometer registers between 145 and 155^o F.

Remove the chops from the grill, tent them with foil, and allow them to rest for 5 to 7 minutes. Slice the chops across the grain if desired and serve.

Notes from Mel’s Kitchen Café

Here’s an easy and delicious copycat recipe for the Montreal Steak Seasoning: 2 tablespoons paprika, 2 tablespoons freshly ground black pepper, 1 tablespoon kosher/coarse salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon coriander, 1 tablespoon dill, 1/2 tablespoon crushed red pepper flakes. Combine all the spices together and store in an airtight container.

This recipe is quite adaptable – bone-in pork chops would probably work as well; I just prefer boneless. If your pork chops are over an inch thick, I’d suggest slicing them in half to form two thinner pork cutlets.

The marinade doesn’t make very much so if you like a heavier application of marinade to pork chop ratio – simply double the marinade ingredients.

Source: Slightly adapted recipe from Mel’s Kitchen Café