Big Green Egg Grilled Pork Chops Recipe
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Jump to RecipeThis Big Green Egg pork chops recipe is juicy, flavorful, and grilled to perfection! Start by marinading the pork chops in an sweet and tangy marinade, then throwing them on the hot Egg until perfectly cooked.
This recipe has step-by-step instructions so you can pull these pork chops off perfectly. It’s a great crowd-pleaser cookout idea, and wonderful to enjoy for a party.
Want more great Big Green Egg grilling recipes? Try our Big Green Egg grilled vegetables, grilled naan flatbread, and our favorite Big Green Egg salmon!
If you’re looking for a fantastic grilled chop recipe with tons of flavor, this Big Green Egg recipe cooks perfect pork chops every time! They are crisp and lightly browned on the outside and tender and juicy in the middle.
Start by marinading the pork chops a few hours before you put them on the Egg, or other Komodo grill. Our tasty apple cider vinegar marinade is a little sweet, a little savory, and gets delicious tangy flavor in each bite!
Throw these on the grill and serve with tasty grilled arctic char and vegetables for a delicious dinner the whole family will love.
Why This Recipe Works
- These Big Green Egg pork chops are juicy, flavorful, and easy to make!
- A great protein option, any time of year.
- This versatile pork dish is perfect for throwing on the Egg, and goes great with many side dishes.
- It’s a crowd-pleaser dinner everyone will love.
Ingredients You’ll Need
- Pork – you can use bone-in or boneless pork chops for this recipe.
- Whole Grain Mustard – a fantastic addition to the marinade, mustard adds a wonderful flavor and also a bit of texture from the mustard grains.
- Apple Cider Vinegar – for extra tartness and tang, use apple cider vinegar. Pork + apples are a great combo, and this is my favorite vinegar to pair with pork.
- Brown Sugar – to give the marinade a bit of sweetness.
- Herbs & Spices: fresh parsley, onion powder, garlic powder, and rosemary all lend wonderful flavor to the pork chops.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitution
Want to add different spices besides rosemary? Go for it! Try Italian seasoning, creole seasoning, Herbs de Provence, or your favorite steak spice.
How To Make This Recipe
Step 1: Marinade your pork chops: in a plastic bag (or airtight container) add the pork chops, brown sugar, apple cider vinegar, mustard onion powder, garlic powder, rosemary, and parsley.
Step 2: Make sure pork chops are completely covered by the liquid – add water if necessary to cover, until the pork chops are completely submerged. Refrigerate for 1-8 hours.
Step 3: Remove the pork from the marinade and place the chops on a plate. Sprinkle each side with salt and pepper.
Step 4: Heat up your Big Green Egg and add the heat deflector and grill grates. Once it’s hot (we raised ours to 400 degrees Fahrenheit). Place the pork chops directly on the grill grates.
Step 5: Cook for 7-8 minutes, and flip the pork chops. Cook on the second side for 7-8 minutes.
Step 6: Cook until pork is done – when the internal temperature reaches 170 degrees Fahrenheit. Once cooked, remove pork from the Egg and allow to rest for 5 minutes before enjoying.
Recipe FAQs
Absolutely, if you want to cook the pork chops on a cast-iron insert instead of the grill, you can. If you use a half-moon cast iron plancha for the Big Green Egg, the pork chops can cook directly on that.
Store leftovers in an airtight container, and refrigerate for up to 2 days.
Expert Tips to Make This Recipe
- Grilling isn’t just for the summer! You can fire up the Big Green Egg and cook these pork chops all year long. We made these in January (and bundled up when we went outside to cook) and they tasted just as good as a summer BBQ.
- Always se a meat thermometer to ensure your pork is fully cooked.
- Make sure to marinade! It adds a lot of great sweet & tangy flavor to the pork.
More Great Dinner Ideas
- Bang Bang Salmon
- Hot Honey Noodles
- Dutch Oven Chicken and Dumplings
- Crispy Italian Chicken Cutlets
- Honey Old Bay Salmon
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Big Green Egg Pork Chops
Equipment
- Plastic Bag
- Grill
Ingredients
- 4 4- ounce pork chops
- 1 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon whole grain mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1/4 cup fresh parsley chopped
- 1/4 teaspoon salt and Black Pepper
Instructions
- Marinade your pork chops: in a plastic bag (or airtight container) add the pork chops, brown sugar, apple cider vinegar, mustard onion powder, garlic powder, rosemary, and parsley.
- Make sure pork chops are completely covered by the liquid – add water if necessary to cover, until the pork chops are completely submerged. Refrigerate for 1-8 hours.
- Remove the pork from the marinade and place the chops on a plate. Sprinkle each side with salt and pepper.
- Heat up your Big Green Egg and add the heat deflector and grill grates. Once it’s hot (we raised ours to 400 degrees Fahrenheit). Place the pork chops directly on the grill grates.
- Cook for 7-8 minutes, and flip the pork chops. Cook on the second side for 7-8 minutes.
- Cook until pork is done – when the internal temperature reaches 170 degrees Fahrenheit. Once cooked, remove pork from the Egg and allow to rest for 5 minutes before enjoying.
Notes
- Grilling isn’t just for the summer! You can fire up the Big Green Egg and cook these pork chops all year long. We made these in January (and bundled up when we went outside to cook) and they tasted just as good as a summer BBQ.
- Always se a meat thermometer to ensure your pork is fully cooked.
- Make sure to marinade! It adds a lot of great sweet & tangy flavor to the pork.
Nutrition
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