Most people make very similar fatal mistakes when preparing pork chops. The most common blunder is overcooking the meat; Pork chops are a very delicate meat that if overcooked just slightly, becomes firm and tough. Secondly, even if the meat is accidently cooked correctly, most people fail to marinate or season the pork chops properly, producing a bland chop. This marinade glazes the chop with a perfectly balanced, slightly sweet taste that brings out the best parts of the pork.

Make sure you buy thick, center cut pork chops of high quality and marinate them for as long as possible.

2 thick center cut pork or veal chops
2/3 cup fresh lemon juice (takes 2-4 lemons, depending on size) 
2/3 cup honey
4 tablespoons soy sauce
2 tablespoons very dry sherry
3 cloves garlic, chopped

Makes 2 servings

1. Combine marinade ingredients and mix well.

2. Add chops to marinade. I prefer a tightly sealed Ziploc bag or, if necessary, a Tupperware of appropriate size. The trick is to make sure the chops are swimming in the marinade.

3. Allow to marinade, shaking/mixing container often. Chops should marinate for at least 4 hours and up to 24 hours, refrigerated.

4. Bring chops to room temperature before grilling

5. Pre-heat grill to 450 degrees.

6. Remove chops from marinade and grill for 2minutes on side one.

7. Turn, grilling for an additional 2 minutes

8. Turn again, grilling 3-5 minutes, depending on heat of grill and flare-ups

9. Turn a final time and allow an additional 3-5 minutes to achieve medium rare. The middle of the chop should feel identical to the base of your thumb when you press on both with your index finger. If using a meat thermometer, you’re looking for 145 degrees.