Today’s recipe is Zesty Marinated Pork Chops. 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 The Vivacious Life, 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.
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) impression 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 a favorite of our family and friends. They say it beats out the pulled pork from our acclaimed local barbecue joint and they’re right!)
But let’s get back to my guess on what barbecue means for this month’s Go Ahead Honey 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.
These Zesty Marinated Pork Chops are so delicious! Don’t be intimidated by the marination factor either. Even if you’re short on time for marinating your pork chops, they will still turn out wonderful!
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! Well, any time would be a good time to add this recipe to your repertoire really! And if you’re not into grilling or the weather is not on your side for grilling, these Zesty Marinated Pork Chops can be broiled in your oven.
- 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. (See notes if you need a shorter marination time.) Turn pork chops at least once during marination. 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. (See notes for directions for baking in oven versus grilling.)
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 (once even 30 minutes 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.
Note that the links for gluten-free soy sauce, tamari sauce, and coconut aminos are provided for information only. You can most likely find any of these options in your local grocery store at a much lower cost.
Originally published August 31, 2010; updated August 4, 2018.