I’ve been playing a little bit with “wet rubs” lately when prepping meat for the grill – the recent balsamic sirloin tip roast is an example. The combination of vinegar and oil, along with a variety of herbs, is a great way to add flavor to a cut of meat without spending a long time preparing or marinading before cooking. As long as you’ve got the meat thawed out, you only need about as much time as it takes for the grill to warm up (which isn’t very long, even with a pellet grill).
- 3 large pork chops, bone in
- 2 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- 1 tsp garlic powder
- 1 tsp dried tarragon
- 1 tsp dried basil
- 1 tsp dried sage
- 1/2 tsp sea salt
Get the grill started and heating up to medium-high heat (400 degrees) – indirect heat is preferred. Combine all of the rub ingredients in a small prep bowl and mix to form a thin paste. Using a basting brush, coat all sides of the chops liberally with the rub. Let stand until the grill is warmed fully.
Grill for about 16 minutes total, turning once, or until an instant thermometer poked in the center near the bone reads 140~145 degrees. Remove from the grill and let rest for about 5 minutes before slicing off the bone and serving.