Summer is here! Officially it is anyway, even if in some areas we haven’t been seeing as much sun as we’d like! It’s kind of been May drizzle and June gloom in our area. When the sun is out, we want to take advantage of it, by being outside and grilling our dinners! These deliciously gourmet Pork Chops (Gluten Free) get us in the summer spirit.
Summer grilling! We are ready!
Dinner on the grill in summer, enjoying the warm summer nights is the best for me. Do you like to fix all or most of your dinner on the grill several nights of the week? It’s so easy to set meat in a marinade earlier in the day, and let it absorb the flavors for a few hours covered in the refrigerator. For the marinade, my go-to sauces to add in are Lea & Perrins Worcestershire Sauce and San-J Tamari Gluten Free Soy Sauce.
Grilled side dishes for the Grilled Raspberry Pork Chops
Then just about one hour before you are ready to grill, remove the meat from the refrigerator. Toss together a salad. Wash some potatoes or sweet potatoes, poke and microwave until almost soft. Slice a few vegetables for the grill and you are about ready to have the easiest dinner.
Slice the potatoes or sweet potatoes and add to a bowl. Drizzle with olive oil and salt and pepper and any seasoning you like. Add the vegetables to a bowl with olive oil and seasoning if you like.
Heat your grill to about 400 degrees. For grilling these sweet pork chops, I like to turn the burners under the pork chops to low and the other burners up the medium high.
Add the vegetables and potatoes to the hot side of the grill, turning them often, for about 5-6 minutes. They should have grill marks and the vegetables should be almost tender. Move to a lower burner while you grill the pork chops.
Pork chop grilling directions
Grill the pork chops on the first side for 4 minutes before turning them ninety degrees to add crisscross char marks. After 2 minutes, turn them over. Add reserved glaze to the top and continuing grilling until an instant meat thermometer registers 149 or 150. Any temperature over 145 degrees is considered safe temperature for pork, but we prefer ours around 150. Just remember to take the temperature in several spots of the pork, including the thickest part and near the bone (of each pork chop).
Other grilled pork chops (gluten free) to try
For another delicious pork chop recipe, check out my Grilled Porterhouse or Center Cut Pork Chops with Peach Compote (Gluten Free). It is such a perfect summer recipe when peaches are available and so deliciously sweet!
Side dishes that go well with these Grilled Raspberry Pork Chops
With pork chops, there are so many side dishes to serve: from an arugula salad, pictured above, to grilled potatoes and grilled vegetables, grilled corn and fresh fruit, or a rice pilaf or rice salad. Oven fries also paired with these sweet and savory pork chops (gluten free) wonderfully!
Grilled Raspberry Glazed Pork Chops (Gluten Free)
Equipment
- 1 gas or other grill or grill pan to cook stovetop
Ingredients
- 2-4 center cut or French cut pork chops bone-in or boneless
- 1 recipe Raspberry Marinade/Glaze
- raspberries and herbs to garnish the pork chops
Raspberry Marinade/Glaze
- 20 raspberries rinsed and dried
- 1 teaspoon kosher salt or 3/4 teaspoon fine sea salt
- 3 ½ tbsp olive oil or avocado oil
- 1 teaspoon dried basil gf
- a few pinches of crushed red pepper gf
- 2 cloves garlic, minced or crushed or 3/4 teaspoon garlic powder, gf
- 3 tbsp balsamic vinegar
- 3 tbsp pure maple syrup or honey
- 2 tbsp lemon juice
- 2 teaspoons Lea & Perrins Worcestershire Sauce gf
- 2 teaspoons San-J Tamari Gluten Free Soy Sauce or coconut aminos, gf
- 2 tbsp water
Instructions
- Dry the pork chops thoroughly. Add to a container or dish.
- Reserve ⅓ of the marinade for glazing during grilling and for serving. Pour the remainder of the marinade over the pork chops. Turn several times to coat and pork holes with the tines of a fork. Cover and refrigerate.
- Remove from the refrigerator 30-45 minutes prior to grilling. Divide the reserved glaze between two small ramekins.
- When ready to grill, heat the grill to 400 degrees with several burners lit. Brush the grill with vegetable or avocado oil. Set the chops on the oiled grill. Turn the burners down to medium low under the chops. Add a small amount of the marinade to the top of the uncooked side of the chops. Then discard the marinade. Grill 4-5 minutes, turn ninety to make char marks. Grill for 2 minutes more on the first side before turning.
- Add one half of the reserved glaze to the tops of the while grilling for 3-6 minutes more. Remove to a clean dish when an instant meat thermometer registers 149-150℉. Warm the remaining reserved "clean" glaze in the microwave. Then add to the top of the pork chops and scatter raspberries across to serve.
Raspberry Marinade/Glaze
- Stir together all the ingredients in a small bowl. Crush the berries with a fork until only small pieces remain.
