Grilled Pork Chops Recipe

How to make it

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• Wash pork chops, dry with paper towel.
• Cut bone from meat, leave about 1/2" meat. The reason to cut the bone away is the meat portion cooks evenly. Otherwise the area next to the bone is not cooked as well. I cut the bone from any beef steak as well, t-bones, porterhouse, new york with bone, and rib steaks. There is no difference in taste, the meat cooks perfect and the bone is just awesome to gnaw on.
• Spray or pour olive oil on the meat and bones.
• Rub the oil around.
• Shake on the Sage -I am liberal on the amount-see pics.
• Pepper and Salt.
• Mix this with the olive oil, making sure to get it on all sides so the bone is fully covered.
• Season both sides of the meat.
• I preheat the grill on high for about 2 minutes, brush the grill.
• Timing again is my way. The pictured chops and bones cooked 3 minutes per side over the open high flame. If thicker, more time, a little less heat. Over cooking leads to tough pork chops.
• Spray the veggies with olive oil, wrap in foil.
• They are placed on the grill with the chops. When the chops are done and removed from the grill, remove the veggies from the foil, cook veggies another 2 minutes, turn, another 2, remove.
• There will be juices flowing on the plate for dipping bites of meat.
• Then again, some of us haven't grown up and still love the chops drowned in Ketchup (see pic).
• Grilled pork chop bones are so good cooked off the meat. Grilled and flame tested. This is where all the flavors are. Try it, be an animal, gnaw and tear at the bone, way good stuff.