Em & Pop’s Chops
I prepared these pork chops and my dad grilled them up. I recommend not using chops any thicker than 1/2″ or may turn out dry (over-cooked). Pork-loin chops may be substituted in place of pork-shoulder chops.
Ingredients:
8 pork-shoulder chops (1/2" thick; excess fat trimmed)
1 head garlic, smashed and peeled
5 sprigs sage
1 tsp coarse salt
1 bottle (12 oz) lager
Barbecue sauce (tomato-based barbecue sauce)
Combine smashed garlic, sage and salt in small dish. Rub on each side of rib chop and place in large dish. Cover, and refrigerate for 2 hours or up to overnight. One hour before grilling, pour bottle of lager over pork; let stand.
Preheat grill to high. Grill pork chops for 7 minutes. Flip, brush grilled sides with barbecue sauce, and grill for 8 minutes. Flip, brush opposite sides with sauce, and grill for 2 minutes more. Flip, and grill until sauce caramelizes, 2-3 minutes.
