ChefXi OfficialA soulful fusion of deep southern smoke and Mediterranean brightness. Thick-cut pork chops are kissed by hickory fire and finished with a vibrant lemon-parsley gremolata.
In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika. Rub the mixture generously over all sides of the pork chops. Let them rest at room temperature.
Resting allows the seasoning to penetrate the fibers of the meat for deeper essence.
Prepare the gremolata by whisking together the chopped parsley, minced garlic, lemon zest, lemon juice, and olive oil. Set aside to let the flavors harmonize.
Prepare your grill for two-zone cooking, aiming for a medium-high heat with hickory wood chunks added to the coals for that signature terroir.
Sear the pork chops over the direct heat for about 3-4 minutes per side until a soulful golden-brown crust forms.
Move the chops to the indirect heat zone. Close the lid and continue cooking until the internal temperature reaches 145°F (63°C).
Use a meat thermometer; precision is the hallmark of a master.
Remove the pork from the grill and let it rest for 10 minutes. This preserves the vibrant juices.
Plate the chops and spoon the fresh gremolata over the top just before serving. Taste the history.
The secret to this dish lies in the balance of the smoky hickory and the bright, acidic pop of the gremolata. Ensure the coals are white-hot before searing to achieve that perfect crust. Respect the lineage of the fire.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.