Succulent Grilled Hickory Pork Chops Recipe - Allrecipes.com
Succulent Grilled Hickory Pork Chops Recipe
  • READY IN hrs

Succulent Grilled Hickory Pork Chops

Recipe by  

"The white wine marinade makes these pork chops tender, moist and juicy. Adding hickory chips to your coals just before grilling will add a great hickory smoked flavor."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours.
  2. Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Put the soaked hickory chips over the coals.
  4. Cook the pork chops on the grill for 10 to 15 minutes, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor.
Kitchen-Friendly View

Footnotes

  • Hickory chips can be found in most grocery stores near the charcoal.
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Reviews More Reviews

Most Helpful Positive Review
May 02, 2007

The only way I've found to prepare pork chops that results in a tender and juicy chop rather than the usual tough and dry chop. The hickory chips boost the flavor even more.

 
Most Helpful Critical Review
Mar 11, 2009

I let these marinate for four hours. We have a gas grill so I added a bit of liquid smoke to the mixture. These came out moist and tender I think more in part the way they were grilled than the marinade. The liquid smoke gave the obvious smoky flavor but not much else was going on here. A nice change of pace, but there are too many other pork marinades on here to do this one again. Sorry.

 

17 Ratings

Sep 02, 2008

These were awesome. I changed a few things. Instead of white wine, I used chardonnay because that is all I had. I cut the sage in half, added a little liquid smoke to replace the hickory chips since I didn't have any, and cooked on a propane grill. Very yummy!

 
Mar 02, 2009

I have to say it, that hubs is the grill MASTER and always turns out beautifully grilled and juicy meat, pork chops included--and he never marinates them. So it's not the marinade that makes them tender and juicy! Marinade only penetrates a little more than the surface of the meat. He tried this recipe tonight to indulge my wanting to do something a little different. While he grilled his usual perfectly grilled chops again, neither of us could taste the marinade, but the hickory flavor was distinct and delicious. I don't know that I would bother with the marinade again since it uses ingredients you can't taste anyway and hate to waste.

 
Jun 08, 2009

This recipe was absolutely delicious! I would highly reccomend it!

 
Nov 26, 2007

We have a huge pecan tree in the backyard that we grill with. This was good but something stood out too much. Maybe the wine.

 
Jun 24, 2009

Blah! This tasted like nothing. Well, there was a slight white wine taste but even that was subtle. I admit I used a some liquid smoke instead of hickory chips but I don't think chips would have helped. I even added extra garlic and some green onion but still nothing. Won't make again-oh well; thanks anyway.

 
Apr 10, 2008

This was too bland for us. Sorry won't be making this again.

 

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Nutrition

  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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