Grilled Rosemary Pork Chops
6 Tbsp Brown Sugar
2 Tbsp Dried Rosemary, Springs
1/2 Cup Water, Warm
4 Pork, Chop
1 Cup Soy Sauce
Pork Chop Marinade
In a bowl, whisk together the soy sauce, water, brown sugar, and rosemary, then pour half the marinade into a resealable plastic bag.
Add the chops, coat with the marinade, remove any excess air, and seal the bag. Set the remaining marinade aside and refrigerate the marinating pork chops for at least 3 hours.
Note: It is recommended to use Competition Hardwood Pellets with this recipe.
Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 350°F.
Lightly oil the grate. Remove the pork chops from the marinade, shake off the excess, and discard the marinade.
Grill the pork chops until the pork is no longer pink in the center, while brushing occasionally with the reserved marinade, for about 4-5 minutes on each side, or until done.
Remove the pork chops from the grill and serve.
Resealable plastic bag
For juicier, tender pork chops, be sure to get center loin chops from the grocer.