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Tender Grilled Pork Chops

Use sauerkraut juice in this recipe for some serious oomph
Tender Grilled Pork Chops

Sauerkraut goes well with pork and is a traditional accompaniment to pork chops specifically. This recipe uses sauerkraut juice instead of sauerkraut for a tasty twist. This recipe is courtesy of Biotta Juices.


  • 4 boneless pork loin chops
  • 1/4 Cup olive oil
  • 1 Cup Biotta sauerkraut juice
  • 2 Tablespoons soy sauce
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 Tablespoon thyme, chopped
  • 1 Tablespoon rosemary, chopped
  • 1 Tablespoon Dijon mustard


Place pork chops in a large re-sealable bag. In a medium bowl, whisk together all remaining ingredients until well-combined.

Pour marinade mix on top of pork chops in bag.

Distribute marinade to ensure all meat is covered. Set bag in a bowl and place in fridge for 2 to 4 hours.

Pre-heat grill. Lightly oil grill grates.

Place pork chops on grill at 10 o’clock position and grill for 3-5 minutes until dark grill marks appear. Then, rotate the pork chop (without flipping) to the 2 o’clock position and grill an additional 3-5 minutes until cross-hatch grill marks are formed.

Flip pork chop over and continue grilling until the internal temperature reaches 145 degrees F.

Then, let pork chops rest, tented with foil, for 5 minutes before serving.

Serve with coleslaw and a baked sweet potato.