In a small mixing bowl, whisk together all marinade ingredients. Divide equally and set aside half the mixture at room temperature.
Place pork chops in a zip-top bag and cover with the remaining half of the marinade. Remove as much air as possible from the bag, massage marinade into meat, and place on a plate to prevent leaks. Place chops in refrigerator for 30 minutes or up to 4 hours.
Light your grill and set up for two-zone cooking. Establish grill temperature between 225° and 250° F.
Remove pork chops from the bag, and discard any marinade that has touched the pork. Place chops on your preheated grill over indirect heat. Close lid and allow pork chops to cook until internal temperature reaches 130° F. Remove pork from grill and stoke coals to create high direct heat.
Place pork chops over high direct heat, flipping every 20-30 seconds in order to create a perfect crust. Remove pork chops from the grill when they are five degrees less than desired eating temperature.
Brush hot pork chops with warm marinade that was set aside, and allow them to rest for 5 minutes.
Plate pork chops on a bed of arugula and drizzle with remaining marinade as desired for serving.
It might surprise some who follow my social media, but I love a pork chop just as much as a steak. It’s true—that hasn’t always been the case, but it certainly is now. I say it hasn’t always been the case because I’m old enough to remember when the USDA recommended cooking pork chops to 165° F, which is basically catcher’s mitt consistency.Pork can take on so many different flavors: hot, spicy, sweet, citrus, Asian fusion, classic BBQ, the list goes on. So, when I got the chance to play around with the brand-new line of Watkins 1868 Organic Grilling spices, rubs and marinades, I knew I wanted to try the Organic Spiced Maple Marinade with some thick-cut pork chops. I’m writing this recipe because I am absolutely sold. I seriously love these grilled pork chops.