Chuletas de cerdo a la parrilla fáciles

Ingredientes

• 4 pork chops (bone-in preferred)
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1/4 cup Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 2 tablespoons brown sugar

Preparación

1. 1

   Whisk the marinade ingredients together in a bowl.

2. 2

   Add your pork chops to a large ZipLoc bag and then pour the marinade in. Squeeze the air out and seal it, then toss/massage it so the pork is nicely coated. I recommend marinating the pork overnight (or up to 24 hours) for the best flavor. If you're in a rush, leave the pork chops on the counter for an hour to marinate, but if you're planning on marinating them for longer, refrigerate them.

3. 3

   Preheat your BBQ to medium-high heat (375F-400F).

4. 4

   Take the pork chops out of the bag, place them on the grill, and discard the marinade. For 1" thick pork chops, grill for 6-7 minutes/side or until an instant read meat thermometer registers 140F (don't go much higher as its temperature will increase by 5 degrees as it rests. Pork is safe to eat at 145F and will start to get tough soon after that). Let the pork rest for 5 minutes prior to serving to redistribute juices. As BBQs/grills/grill pans all vary, timing is simply a guideline.