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.
Martha Stewart Living, August 2009
- 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 (<a href="http://maull.com" target="_blank">maull.com</a>; or other tomato-based barbecue sauce),
- 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.
- 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.
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.
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