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Barbecued Pork-Shoulder Chops

Garlic and sage, rubbed into the pork ahead of time, impart an earthy, aromatic flavor. The meat is then moistened by a beer marinade. The pork chops are basted on the grill with a thick, tangy tomato-based sauce -- the signature of a Saint Louis-style barbecue -- resulting in a smoky taste and almost-candied edges.

  • Servings: 8
Barbecued Pork-Shoulder Chops

Source: Martha Stewart Living, August 2009

Ingredients

  • 8 pork-shoulder chops (each 1/2 inch thick; excess fat trimmed)
  • 1 head garlic, smashed and peeled
  • 5 sprigs sage
  • 1 teaspoon coarse salt
  • 1 bottle (12 ounces) lager
  • Barbecue sauce (maull.com; or other tomato-based barbecue sauce),

Directions

  1. Rub 8 pork-shoulder chops (each 1/2 inch
    thick; excess fat trimmed) with 1 head garlic,
    smashed and peeled; 5 sprigs sage; and 1 teaspoon
    coarse salt, and combine in a large
    dish. Cover, and refrigerate for 2 hours or up to
    overnight. One hour before grilling, pour 1
    bottle (12 ounces) lager over pork; let stand.

  2. Preheat grill to high. Grill pork chops for
    7 minutes. Flip, brush grilled sides with Maull's
    Genuine Barbecue sauce (maull.com; or
    other tomato-based barbecue sauce), and grill
    for 8 minutes. Flip, brush opposite sides with
    sauce, and grill for 2 minutes more. Flip, and grill
    until sauce caramelizes, 2 to 3 minutes.

Cook's Note

With slightly more marbling than regular pork chops, shoulder chops are ideal for grilling. They are available at most grocery stores and butcher shops. Pork-loin chops may be substituted.

Reviews (2)

  • pattipoopidoo 11 Jul, 2011

    Dag, these were really good pork chops! The garlic and beer gave them great flavor. I used basil instead of sage.

  • Yvettelyons 30 Jun, 2011

    I love your show, how do you season a cast iron skillet?

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