Big Green Egg Pork Chops
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
Method
- 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.
Nutrition
Calories219kcalCarbohydrates8gProtein25gFat8gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.1gCholesterol76mgSodium249mgPotassium515mgFiber0.4gSugar6gVitamin A323IUVitamin C5mgCalcium27mgIron1mg
Notes
Expert Cooking Tips
- 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.