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Smoky Pork Chops

Using a high-quality liquid smoke is an easy way to bring wood-fired flavor to foods when cooking indoors.


  • 1/4 cup olive oil
  • 3 Tbs. apple cider vinegar
  • 4 garlic cloves, minced
  • 3/4 cup firmly packed dark brown sugar
  • 2 Tbs. molasses
  • 1/4 cup pale beer
  • 3 tsp. kosher salt
  • 3 Tbs. liquid smoke
  • 1/4 tsp. freshly ground pepper
  • 1/4 cup spicy brown mustard
  • 6 boneless pork chops, each 10 to 12 oz. and 1 inch thick
  • 1/4 cup sliced green onions, green portion only


In a large bowl, whisk together the olive oil, vinegar, garlic, brown sugar, molasses, beer, salt, liquid smoke, pepper and mustard. Transfer the marinade to the bowl of an electric vacuum marinator and add the pork chops. Marinate for 30 minutes, then let the chops rest in the marinade for 10 minutes.

Preheat an electric grill on medium-high heat, or preheat a stovetop grill pan over medium-high heat.

Scrape the excess marinade off the chops. Arrange the chops on the grill and grill, turning once, until browned and cooked to your liking, 8 to 10 minutes per side.

Transfer the chops to a warmed platter and garnish with the green onions. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.