Great Father's Day Recipe - Smoked Maple BBQ Pork Chops
4 Butterfly Pork Chops
1 Tsp Sea Salt and Black Pepper
1/2 C Smoked Chabanni EVOO
1/2 C Maple Balsamic
1 yellow onion, peeled and sliced
1 Tbsp grainy Dijon Mustard
Place pork chops and onions in a large zipper bag or in a flat bottom casserole dish. Pour in Maple balsamic, Smoked Chabanni EVOO, and salt and pepper, coat the chops in the marinade. Cover and refrigerate for 2-3 hours (or overnight) flipping the chops occasionally to disperse the marinade.
Preheat grill to medium-high heat. Remove chops from the marinade, letting any residual marinade drip off. Place on the grill and cook for about 8-10 minutes, flipping halfway through, until the chops are thoroughly cooked to your liking (about 145°F is the recommended internal temperature). Grill the onions until charred and tender, about 2-3 minutes.
Let the chops rest for 5 minutes before serving.
Get 15% Off on the Pairing: Smoked Chabanni EVOO and Maple Dark Balsamic