Garlic Soy Pork Chops

Garlic Soy Pork Chops

Serves 6 Time: 6 hours Difficulty: Intermediate

Ingredients

• 6 pork chops, cut 1-inch thick
• 4 cloves garlic, minced
• ½ cup extra-virgin olive oil
• ½ cup and 2 tablespoons low sodium soy sauce, divided
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• 1 teaspoon freshly cracked black pepper
• ½ cup curly parsley, chopped. Reserve 1 tablespoon for garnish.
• ¼ cup unsalted butter, divided
• Extra-virgin olive oil, for the griddle top

Directions

1. In a small mixing bowl, whisk together garlic, olive oil, ½ cup soy sauce, salt, pepper, parsley, and garlic powder. Whisk until fully mixed, this will be your pork marinade. Add the pork chop and marinade into 2 freezer bags. Close tight and massage until pork chops are heavily coated. Refrigerate for 5 hours.
   
   
2. Take out pork chops and set on counter for 25 minutes, still in freezer bag, to reach room temperature.
   
   
3. Turn Blackstone Griddle on to medium-high heat. Add 1-½ tablespoons of olive oil and spread 1½ tablespoons butter around, mixing with the oil.
   
   
4. One at a time, place your chops on the griddle. Be sure to not dump the entire bag of marinade onto the griddle but make sure the chops have garlic and parsley on them.
   
   
5. Add a spoonful of the reserved marinade to the top of each of the chops. Let cook 4-5 minutes, adding cracked black pepper before flipping. Flip and add 1.5 tablespoons butter and spread around underneath the chops, let cook 3-4 minutes.
   
   
6. Add the remaining soy sauce over and around the chops. Cook 2-4 more minutes, then turn griddle to medium low and flip 1-2 more times until chops are cooked through.
   
   
7. Spread 1 tablespoon softened butter across a serving dish and place chops on top of butter. Let rest for 10 minutes. Top with chopped parsley. After 10 minutes your dish will be full of dipping juices! Slice chops thin and dip.