Em & Pop’s Chops

prepared by and photo by Emily S. Downs

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.

Size: serves 8

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.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ