Ingredients:

  • 60 ml (1/4 cup) Extra virgin olive oil
  • 30 ml (2 tbsp) Apple cider vinegar
  • 15 ml (1 tbsp) Low-sodium soy sauce
  • 15 ml (1 tbsp) Honey or brown sugar
  • 2 cloves Garlic, minced
  • 4 Center-cut boneless pork chops (approx. 1-inch / 2.5cm thick)
  • 5 g (1 tsp) Smoked paprika
  • 5 g (1 tsp) Onion powder
  • 2 g (1/2 tsp) Kosher salt
  • 2 g (1/2 tsp) Coarse black pepper
  • 1 g (1/4 tsp) Dried oregano

Instructions:

  1. Whisk the 60 ml olive oil, 30 ml vinegar, 15 ml soy sauce, 15 ml honey, and minced garlic in a glass bowl until the mixture no longer separates.
  2. Mix the 5 g paprika, 5 g onion powder, 2 g salt, 2 g pepper, and 1 g oregano in a small ramekin.
  3. Place the 4 pork chops in a resealable bag, pour in the liquid emulsion and the dry spices, and massage until every millimeter is coated.
  4. Refrigerate for 30 minutes. Note: Do not exceed 2 hours or the vinegar will turn the meat mushy.
  5. Preheat your grates to medium high (approx 400°F/200°C) and clean them thoroughly with a wire brush.
  6. Place the chops on the direct heat. Grill for 4 to 5 minutes until deep charred lines appear.
  7. Flip the chops and cook for another 3 to 4 minutes until the internal temperature hits 140°F (60°C).
  8. Use your thermometer to check the thickest part of the meat. Note: Pull the meat at 140°F, as carryover cooking will bring it to the final 145°F.
  9. Move the chops to a warm plate and tent loosely with foil for 5 minutes until the fibers relax.