The Grilled Thin Pork Chops – Quick Brinerated recipe involves making a quick brinerate that is used to marinate the pork chops.
Total Time: 24 min
- 3 pounds thin cut pork chops
(1/4 to 1/2 thick, preferably rib chops)
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- Brinerate the pork chops:Whisk the brinerade ingredients in a small bowl until well Put the pork chops in a large bowl or a baking dish, reserve 2 tablespoons of the brinerade for later, and pour the rest of the brinerade over the chops. Flip the pork chops a few times to evenly cover with the marinade, then let them rest while the grill preheats. (Or, put the chops in the refrigerator and brinerate for up to 4 hours, turning occasionally to coat with the brinerade.)
- Set the grill for direct medium heat:Preheat the grill, then set it for grilling on direct medium heat. For my Weber Summit, I preheat with all burners on high for 10 minutes, brush the grill grates clean, then turn the burners down to medium.
- Cook the chops:Flip the chops one more time in the baking dish to coat with the brinerade, then put them on the grill over direct medium heat. (Keep the lid closed as much as possible while cooking.) Grill the chops until they have good grill marks on the bottom, about 2 minutes, then rotate them 90 degreees (don’t flip the chops – just rotate them) and grill until they have a good crosshatch of grill marks on the bottom, about 2 more minutes. At this point, the chops should be cooked through – they’ll have gone from pink to white on the side that’s been facing up the whole time. Remove them from the grill. (If you have thicker chops, and the top is not cooked through, flip them over and cook them for another minute.)
- Glaze and serve:Remove the chops to a platter and pour the reserved brinerade over the chops. Let rest for five minutes, then serve.