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Barbecued Pork-Shoulder Chops

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 http://www.marthastewart.com/314326/barbecued-pork-shoulder-chops
4.11111
Rated
82.2222100(11)11
  • Yield Serves 8

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 (<a href="http://maull.com" target="_blank">maull.com</a>; 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.

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