Barbeque Grilled Pork Chops

I hate forced rest days.  Hate.  I’m really, really trying to be smart about my training these days and eat well and hydrate and all that–mostly because I’m super vain and want to look bangin’ for my wedding–but there are days like these when I’ve got a ton of energy and just want to go beat myself into the ground but I know if I did I’d probably tear something.  It sucks.  A lot.

Ross and I had a great session at the gym yesterday and I want to reap the rewards, so I’m taking it easy today.  We did a simple 5RM squat triplet–BS, FS, and OHS–and it killed me.  You know how I know it killed me?  I was starving for the rest of the day and all this morning despite mega-doses of protein afterwards, a MEATZA last night, and the last of the Salmon-Sweet Potato casserole this morning.  And one too many glasses of wine.  Seriously, the drive this morning was brutal…you know, like when you’re on the road at 4:45am and have the window down so the cold air can keep you awake on an hour-long commute and your stomach is screaming for food and there’s nothing you can do about it?  Yeah, like that.


4 Bone-in Pork Chops, about 1-inch thick

3 oz Tomato Paste (half a can)

2 T Lime Juice

3 T Apple Cider Vinegar

1 t Salt

1 t Black Pepper

1/2 t Ground Mustard

1 t Cumin

1 t Chili Powder

1/2 c Olive Oil

Applesauce, for serving


Whisk together all ingredients for the marinade.  Lay out the pork chops in a dish and pat dry, then spread the marinade over them, covering both sides.  Cover in plastic wrap and marinate for either 30 minutes at room temperature or for at least 2 hours in the fridge.

Grill for about 3-4 minutes on each side until nicely browned and a little crispy around the edges.  Serve with some applesauce on the side, if desired (it adds a really nice sweet/spicy element!)

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