Grilled pork chops recipe
 An easy pork chop recipe to cook under the grill or on the barbecue. The thyme and paprika marinade is as easy as it is delicious. Each serving provides 230 kcal, 38.5g protein, 0.6g carbohydrate (of which 0g sugars), 8g fat (of which 2.5g saturates), 0.5g fibre and 0.8g salt. 4 large garlic cloves1 tbsp sweet smoked paprika1 tbsp fresh thyme leaves1 lemon, juice only3 tbsp extra virgin olive oil4 bone-in pork chopsolive oil cooking spraysea salt and freshly ground black pepper 4 large garlic cloves 1 tbsp sweet smoked paprika 1 tbsp fresh thyme leaves 1 lemon, juice only 3 tbsp extra virgin olive oil 4 bone-in pork chops olive oil cooking spray sea salt and freshly ground black pepper Method To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade.Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high.Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly.Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs. To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high. Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly. Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly. Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs. Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs.