"The Ranger" wrote:
> Have several pork chops just callin' out to be grilled. Any
> suggested marinades to enhance the porkness of said meats?

You don't marinate a good pork chop, that's like marinating a
porterhouse.

Are they really pork chops, a thick center cut loin chop with a
bone... or those thingies stupidly labeled "boneless pork chops"...
there is no such thing as a boneless pork chop, without a bone it's
not a chop. Those boneless thingies are difficult to grill with
consistancy without making shoe leather... those are best fried,
actually sliced in half to make two thin medallions and pounded
thinner. Dust with seasoned flour and pan fry quickly (pork piccata),
or flour, coat with egg, bread, and fry or bake... good to make poor
folks's parmigiana.

Shoulder chops are good too, but I prefer those braised.

For me the best seasoning for grilled pork loin chops is a light
dusting of Penseys adobo and rubbed with a bit of olive oil... make
sure you know your grill or again you'll have shoe leather. Pork
chops are much more difficult to grill than beef steak... not because
of less fat, because of inability to grill pork, people don't grill
pork chops often enough is all. Pork chops and beef steaks are not
grilled alike, not even close.

Sheldon