The secret to these paprika and oregano marinated boneless thick-cut pork chops is marinating them for a full two days, which gives them an amazing flavor. The fact that the marinade is also made using everyday ingredients almost every person will have on hand in their pantry definitely makes this a must-make recipe.
We have officially broken out the grill for summer. Yeah, I know, it’s not summer yet. But there have been a few days that have certainly felt like summer, so why not use the grill, right? Plus, we have a freezer to clean out. By fall, I hope to have at least made a dent in all of the meat we’ve purchased over the past few years. I can’t even begin to tell you how packed that darn freezer is. It’s always interesting to try and find the one thing I’m actually looking for.
So, what’s the secret to grilling the perfect pork chops? Besides not overcooking them? Marinating them. Now, I’m not talking about letting them sit in a marinade for a few hours, or even overnight. If you’re going to marinate them, you need to let them sit in the fridge for at least two full days to get the most flavor. After all, there’s nothing worse than a bland pork chop, except perhaps for an overcooked one.
Ingredients:
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Honey
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Onion Powder
- 1 Teaspoon Sweet Paprika
- 4 Thick-Cut Boneless Pork Chops
Directions:
- In a small bowl, whisk together the olive oil, honey, salt, pepper, oregano, onion powder, and paprika.
- Place the pork chops into a large sealable bag.
- Pour the marinade over the pork chops, seal the bag, and use your hands to smoosh the pork chops and marinade together.
- Refrigerate for two days, smooshing occasionally.
- Remove the pork chops from the marinade and grill on medium heat until done. The time for grilling will depend on how hot your grill is and how thick the pork chops are.
Suggestions:
- Heating the honey up in the microwave for approximately 10 to 15 seconds will make it easier to whisk into the other ingredients.
- You make think that 2-teaspoons of kosher salt is too much for this recipe, however, it is the perfect amount. Remember, you’ll be discarding the actual marinade.
- Smooshing the pork chops in the plastic bag a couple of times each day will help to ensure that the pork chops are evenly marinated.
- You can marinate the pork chops for one day only, however, they will not taste as great.
- Allow the pork chops to rest covered with foil for 10 minutes before serving.
Improvements:
- Use hot or smoked paprika in this recipe if that’s what you have available.
- Add a tablespoon or two of finely chopped red onion to the marinade in lieu of onion powder.
- Serve the pork chops alongside this Tangy Chickpea & English Cucumber Salad.
Ingredients:
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Honey
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Onion Powder
- 1 Teaspoon Sweet Paprika
- 4 Thick-Cut Boneless Pork Chops
Directions:
- In a small bowl, whisk together the olive oil, honey, salt, pepper, oregano, onion powder, and paprika.
- Place the pork chops into a large sealable bag.
- Pour the marinade over the pork chops, seal the bag, and use your hands to smoosh the pork chops and marinade together.
- Refrigerate for two days, smooshing occasionally.
- Remove the pork chops from the marinade and grill on medium heat until done. The time for grilling will depend on hot your grill is and how thick the pork chops are.
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