Zesty Marinated Pork Chops for Go Ahead Honey

When I was heading to the International Food Bloggers Conference this past week, I wasn’t sure that I’d be able to pull off an entry to Go Ahead Honey, It’s Gluten Free! carnival this month. I had forgotten to plan ahead for my post and I was running out of time. However, I’ve been participating in this fun roundup initiated by Naomi Devlin (Straight Into Bed Cakefree and Dried) for a long time now and didn’t want to miss it. So I was relieved when I saw that this month’s host, Chandice, of Gluten-Free Frenzy, had selected Barbecue Bash as her theme. I had a recipe—with photos—that I’d been wanting to share, which fit the bill well. And, thankfully, Chandice was gracious enough to let me join in despite delays due to all kinds of technical difficulties, including my blog being down for about 24 hours–aaargh.

Now what most folks call a barbecue, we call a cook-out in our area. Or at least both my families do. When we say barbecue, we actually mean pulled pork. As in, “let’s stop at that barbecue place,” or “I’m fixing barbecue for dinner.” We never say “let’s barbecue” or ”how about shrimp on the barbie?” Well, unless, we’re doing our Paul Hogan (Crocodile Dundee) imitation anyway, and that would inevitably also evoke the “big knife” quote, too, but I digress.  So the term barbecue means pulled pork to us, but I never say I’m serving pulled pork. Confused? I understand. Really, I do. But if you’re interested, my pulled pork recipe is here. (It’s a slow cooker recipe with just three ingredients, and it’s well loved by my family and friends.)

But let’s get back to my guess on what barbecue means for Chandice’s roundup. I’m thinking in cook-out terms—anything that one can grill. As far as pork, which is my husband’s absolute favorite and I don’t turn my nose up at it, there are a number of outdoor methods and cuts. One can go whole hog, so to speak … dig a hole, fill it with coals, and slow cook a pig starting in the wee (or is it wee wee?) hours of the morning. We call that a pig roast or a pig pickin’ event. It usually reserved for summer holidays or major celebrations, like weddings. Now if I grill a pork tenderloin, I call that cook-out fare. However, most often, I tend to go for pork that cooks up  more quickly when grilling. This recipe is another favorite in our household. It’s one of many recipes here at gfe that’s naturally gluten free, plus naturally dairy free. If you use an alternative like coconut/palm sugar instead of the brown sugar, it’s also refined sugar free.

Zesty Marinated Pork Chops
(Click here for a print version of this recipe.)

2 tsp onion powder
1 tsp oregano
2/3 cup olive oil
½ cup lemon (or lime) juice
½ cup soy sauce or tamari (gluten free, like this one or this one; or  soy-free coconut aminos)
2 tbsp brown sugar (or alternative, like coconut/palm sugar)
dash of black pepper (I used fresh ground)
4 – 8 pork chops

Combine all ingredients in a glass pan (or Ziploc bag) large enough to allow adequate marination. Marinate pork chops overnight for optimum flavor; turning at least once. Discard marinade. Grill pork chops on medium-high heat about 10 minutes on each side. Thicker pork chops may take an additional 5 to 10 minutes.

Shirley’s Notes: Marinating the pork chops overnight will definitely yield the best flavor, but I have marinated my pork chops for as little as an hour before and have still been pleased with the results. In cooler weather, I have also baked mine in the oven versus grilled them. I preheated my oven to 425 degrees Fahrenheit and baked the pork chops on a lightly greased baking sheet for about 10 minutes on each side. I tested for doneness by cutting a tiny corner off of one pork chop to taste. As stated above, thicker pork chops may take an additional 5-10 minutes. Both bone-in pork chops and boneless ones work equally well.

Add a great salad and a veggie, like corn on the cob or a baked potato (or pan-baked potatoes), and you have a terrific meal … and your own little barbecue bash!  (Or rustic candlelight dinner on the screened porch perhaps.) With Labor Day this weekend, this could be a good time to try this recipe.

Be sure to check back over at Chandice’s for the complete Go Ahead Honey roundup.

Not just gf, but gfe!

This post is linked to Go Ahead HoneySlightly Indulgent Tuesdays, Gluten-Free Wednesdays, Real Food Wednesday, Wheatless Wednesday, and Simply Hot Recipes.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


27 Responses to “Zesty Marinated Pork Chops for Go Ahead Honey”

  1. Zoe @ Z's Cup of Tea on August 31st, 2010 7:57 pm

    Looks amazing, Shirley, and so glad Gluten Free Easily is back up and running again! :) I had my full intentions to participate in this theme but this month was so crazy that I kind of fell behind and ran out of time. I hope to have my Adopt a GF Blogger post up and sent to you soon.

    • Shirley on August 31st, 2010 9:05 pm

      Hi Zoe–I so appreciate you being one of the folks who gave me a heads up. Wouldn’t you know when I am not on my blog for a few hours, this happens. All fixed now though. :-)

      It’s really tough to get everything in that we want to do sometimes! You’ve done some great posts of late. Will look forward to your adoption next month!

      Hugs to you,

  2. PattyBoots on August 31st, 2010 10:59 pm

    Stan’s (?) Skatehouse in Montross. Can never remember the exact name, but it’s a must-stop-at. Don’t tell me I can’t eat it without the bun now …

    • Shirley on September 1st, 2010 9:54 pm

      Hey PattyBoots–I didn’t know that you had a local connection! Montross is about 40 minutes from me. I think it’s called Stan’s Skateland. I’ve never been there. Once you make sure that barbecue is gluten free by itself, eating it without a bun is really no biggie. And, if it is, you can always take your own bun. ;-) Of course, you have to make those decisions …

      Thanks for stopping by, Dena! :-)


  3. Linda on September 1st, 2010 10:07 am

    Those look really good. I wish my family liked pork chops better. I only make them occasionally since they are not well liked, but maybe I’ll try this the next time.

    I had good intentions of participating in Go Ahead Honey and Adopt a GF Blogger in August, but it just didn’t happen. Sigh. Maybe this month.

    • Shirley on September 1st, 2010 10:07 pm

      Hi Linda–I can’t say I’ve ever met a meat-eating family that didn’t eat pork chops … bummer for you. If these change thier mind, please let me know. :-)

      Sometimes it’s hard to get all the events in! If you’d like to squeeze in an adoption, you still can. Just get me the link and photos by Friday. And, of course, share who you are adopting on the original adoption post. Be sure to pick someone who hasn’t been picked. I doubt you’ll get to do it, but just throwing it out there. It’s only the final date that’s firm, not the sign-up date. Whatever you decide, hope you’ll get to join in this next time around. ;-)


  4. Valerie @ City|Life|Eats on September 1st, 2010 11:03 am

    Thanks for stopping by my post over at Carrie’s blog. I promise the lime neutralizes the sardines’ fishiness :)

    • Shirley on September 1st, 2010 10:08 pm

      Hey Valerie–I sure wish you had a sample of that sardine salad for me. I’m still timid! LOL


  5. Sophie on September 1st, 2010 12:13 pm

    Hello Shirley!!

    I saw this post on GF Wednesday’s! These marintated pork chops look like the real deal! I can’t eat pork anymore in my life but I will use this on chicken!

    MMMMMMMMMMMMMM,…lovely &real flavours in here!

    • Shirley on September 1st, 2010 10:09 pm

      Hi Sophie!–Rats on no pork, but sure why not try this recipe with chicken? Let us know if it turns out great and we’ll all be making it. ;-)


  6. Carol, Simply...Gluten-free on September 1st, 2010 1:34 pm

    Hi Shirley – it was SO wonderful to spend time with you in Seattle! This recipe looks and sounds delish. Must remeber to participate in the upcoming GAHIGF round up!

    • Shirley on September 1st, 2010 10:24 pm

      Hey Carol–Thanks, I feel the same way! You’re even more wonderful than you are on your blog. :-) Okay, that might not be possible because your blog is pretty great on its own, but what a great time we had, huh? I think you still hold the record for most Go Ahead Honey participants when you hosted. ;-) Hope you’ll get to join in again. It’s always fun!

      Sure hope we’ll get to see each other at future blogging events! Hugsss,

  7. Amy @ Simply Sugar & Gluten Free on September 1st, 2010 3:04 pm

    I can’t wait to try this recipe, Shirley! Joe loves pork and I honestly am not great when it comes to cooking pork.

    I also appreciate that you’re posting for the next GAHIGF to help us all remember to participate.

    • Shirley on September 1st, 2010 10:41 pm

      Hi Amy–I really hope you and Joe will both enjoy this recipe. It’s easy to overcook pork chops, but when they are cooked just right, they’re amazing. :-)

      Ali is hosting next month. Her theme is healthy lunchboxes. That’s something we all can use.


  8. glutenfreeforgood on September 1st, 2010 4:30 pm

    Glad you are up and running again! I love the idea of this marinade. I’ve never tried coconut amino acids, but have seen them mentioned by Ali. Thanks for the reminder as I totally forgot about that option. Must try them as it sounds like something I’d really like. I love coconut.

    Thanks, Shirley.

    • Shirley on September 1st, 2010 10:45 pm

      Hi, my dear Melissa–If you hadn’t let me know about my site being down, it might have been down a lot longer–so the heads up was much appreciated!

      I know several who have tried the coconut aminos and say they are delightful and taste like soy sauce. The flavor without the negatives of soy … I’m all for it. :-)

      Loved your IFBC post! Mine is still percolating in my brain … ;-)


  9. Kim @ Cook It Allergy Free on September 2nd, 2010 1:36 am

    So, I am going to have to give this recipe a go. I have to agree with Amy that pork chops just never work right for me. I can make a mean port tenderloin, but somehow I always manage to produce a dry chop. Maybe this one is my magic recipe! I will try it out and let you know. Of course, my hubby does all of our grilling here, so if it turns out perfect, I am SURE that he will be taking all of the credit. hehe….

    • Shirley on September 2nd, 2010 9:20 pm

      Hi Kim–Pork chops cooked well are a thing of beauty. ;-) Pork tenderloin does make us all look like kitchen goddesses though, doesn’t it? :-) I hope your hubby isn’t like mine about grilling. Here’s a joke that makes the rounds via emal from time to time that applies to us:

      Definition of Barbecuing … It’s the only type of cooking a “real man” will do.

      When a man volunteers to do the ‘BBQ’ the following chain of events are put into motion:

      The woman goes to the store.
      The woman fixes the salad, vegetables, and dessert
      The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils, and takes it to the man, who is lounging beside the grill, beer in hand.
      The man places the meat on the grill.
      The woman goes inside to set the table and check the vegetables.
      The woman comes out to tell the man that the meat is burning.
      The man takes the meat off the grill and hands it to the woman.
      The woman prepares the plates and brings them to the table.
      After eating, the woman clears the table and does the dishes.
      Everyone praises the man and thanks him for his cooking efforts.
      The man asks the woman how she enjoyed “her night off.”
      And, upon seeing her annoyed reaction, concludes that there’s just no pleasing some women.

      LOL This joke always makes me laugh! It certainly doesn’t apply to all, but it does to us and makes me laugh (mostly). We were grilling shrimp tonight. I think Mr. GFE turned the grill on and off, and adjusted it once, and closed the lid, but otherwise, he was swinging on our porch swing and drinking a beer. I do love the man so! :-)


  10. Kim @ Cook It Allergy Free on September 3rd, 2010 1:22 am

    Okay, Shirley, apparently my life must be a joke because this is the exact chain of events that occurs in the Maes casa!
    That is hysterical!! I think I have heard it before, but recently it seems to hold even more truth! LOL!
    Thanks for sharing it!

    • Shirley on September 5th, 2010 11:33 pm

      Hey Kim–LOL, I know what you mean, and I relate … that’s why I had to share it. It’s one of those email jokes that comes around from time to time and always makes me laugh. We had leftovers this evening from our camping dinner last night and Mr. GFE said, “I helped make this dinner, too.” I asked, “What exactly did YOU do?” His response, “I turned the grill on and off, and I dug out the hole for the potatoes in the fire.” Well, yes … yes, he did. ;-)


  11. Alta on September 3rd, 2010 9:57 am

    Love these pork chops. Will have to give them a try! I too really think barbecue has to do with the smoker and a barbecue sauce, not the grill! ‘Round these parts, though, it usually involves beef. I’m in Texas, after all. Pork happens pretty often too, though. In fact, this is what I’ll be doing for this weekend – barbecuing. :) These pork chops will be filed away in the “must make soon for weeknight fare” category though!

    • Shirley on September 5th, 2010 11:36 pm

      Hi Alta–Thanks! I think it’s nice to try different recipes with pork. This is one of our faves. I’m sure Texas beef is delicious! Hope you have a great weekend barbecuing. :-) In traveling to and from our mtn property, we saw a lot of barbecuing and partying going on—fun! ;-)

      Hope you enjoy these chops if you get to make them later!

  12. Kim on September 4th, 2010 5:06 pm

    Oh, Shirley, I can almost smell these! YUM! I love pork chops that are marinated in soy sauce & brown sugar.

    Might just have to go fire up the grill.

    • Shirley on September 5th, 2010 11:48 pm

      Hey Kim–The marinade for these is indeed very tasty. ;-) I hope you enjoy if you get a chance to make them. :-)


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