You can have tender BBQ pork chops each and every time you barbecue if you take a few extra steps in your preparation. It really is that easy. Oh my goodness, most people think pork chops have to be dry and flavorless, but the reality is so much different than that.

* two pork chops
* 1/4 cup plus 1 tbsp. lemon juice
* 3 tbsp. soy sauce
* 1 tbsp. extra-virgin olive oil
* 1/2 tsp. light brown sugar
* 1/4 tsp. fresh or dried rosemary
* salt and pepper to taste

Now I did not put garlic in there, but if you ask me garlic goes in almost everything so I would add some chopped or minced garlic to the marinade. You want to bring home the best that you can afford, not cheap pork chops. Pork loin chops are the ones that are the most tender, but sometimes the T-bone chops will work just as well.

And do not buy thin, thin, thin, thinking that you are going to save money. The flavor, taste, and texture will not be there. It does not pay to scrimp sometimes and this is one of those times. Then you will have people eat these and they will be turned off to pork thinking all pork chops are the same.

And That Is Simply Not True!

Trim off all of the extra fat and place your chops in a ziploc bag to marinate in. Thick chops, at least one inch thick. Chill your pork chops for at least one hour. Remove them and place on a plate and let them come to room temperature for about 35 minutes or so. Preheat your barbecue to high.

For tips on getting that high temperature on your grill and keeping it clean you can check out our opt-in newsletter where we have a lot of barbecuing tips and hints. Now for the tender BBQ pork chops, take them to the high heat portion of your barbecue and grill them for about 6 minutes, turning them halfway through. Then you can move them to a cooler section of the grill to finish cooking. Cook/barbecue/grill them for another 6-9 minutes.

When they are done, the juices should run clear as in chicken. And of course you can always use your instant read thermometer. And this is how you have tender BBQ pork chops which you have grilled on your barbecue. It is that easy. The Pork Foundation recommends that your pork chops are done and can be pulled at 160 degrees internally so you are safe if you follow their directions.