Today we’re making grilled double-thick pork chops with a simple marinade of fig vinegar, olive oil, dried sage and salt and pepper. It’s a subtle marinade and complements the chops nicely.
These pork chops are thick and need both direct and indirect heat. Turn on the grill about 15 minutes before cooking. Start over the direct heat to sear and color the chops on both sides, then move to the indirect heat an dturn the direct heat to low. The ideal grill temperature is 300 degrees F.
Cook until the internal temperature is 140 degrees F; let rest for 5 minutes. These pork chops are slightly pink inside and very juicy!
Serve with our potato packets – no pots and pans!
Watch the Grilled Pork Chop Video Here.