Succulent Grilled Hickory Pork Chops

Succulent Grilled Hickory Pork Chops

12
lmdinmn 0

"The white wine marinade makes these pork chops tender, moist and juicy. Adding hickory chips to your coals just before grilling will add a great hickory smoked flavor."

Ingredients 2 h 15 m {{adjustedServings}} servings 397 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours.
  2. Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Put the soaked hickory chips over the coals.
  4. Cook the pork chops on the grill for 10 to 15 minutes, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor.
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Footnotes

  • Note
  • Hickory chips can be found in most grocery stores near the charcoal.
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Reviews 12

  1. 17 Ratings

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lmdinmn
5/2/2007

The only way I've found to prepare pork chops that results in a tender and juicy chop rather than the usual tough and dry chop. The hickory chips boost the flavor even more.

Tiffany
9/2/2008

These were awesome. I changed a few things. Instead of white wine, I used chardonnay because that is all I had. I cut the sage in half, added a little liquid smoke to replace the hickory chips since I didn't have any, and cooked on a propane grill. Very yummy!

naples34102
3/2/2009

I have to say it, that hubs is the grill MASTER and always turns out beautifully grilled and juicy meat, pork chops included--and he never marinates them. So it's not the marinade that makes them tender and juicy! Marinade only penetrates a little more than the surface of the meat. He tried this recipe tonight to indulge my wanting to do something a little different. While he grilled his usual perfectly grilled chops again, neither of us could taste the marinade, but the hickory flavor was distinct and delicious. I don't know that I would bother with the marinade again since it uses ingredients you can't taste anyway and hate to waste.