- 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.