Tank Cooks Grilled Pork Chops with Fire Roasted Potatoes
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Ingredients
- 4 pork chops, bone-in or boneless
- 1/4 cup olive oil
- 1 1/2 tablespoons brown sugar
- 2 teaspoons Dijon mustard 1
- 1/2 tablespoons soy sauce
- 1 teaspoon lemon zest
- 2 teaspoons parsley leaves chopped, plus more for garnish
- 2 teaspoons thyme leaves chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon minced garlic
Directions:
- Place the pork chops in a bowl or resealable gallon-sized bag.
- In a medium-sized bowl, whisk the olive oil, brown sugar, dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper, and garlic.
- Pour the marinade over the meat and marinate for at least 1 hour or up to 8 hours.
- Preheat an outdoor grill or indoor grill pan to medium heat.
- Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145°F.
- Let the meat rest for 5 minutes, then serve. If desired, garnish with additional chopped parsley.
