Home » Meat » Chili-Marinated Pork Chops with BBQ Potatoes Chili-Marinated Pork Chops with BBQ Potatoes Chili-marinated pork chops with garlic, herbs and soy, served with grilled BBQ potatoes and spring onions. Jump to recipe Meat By Björn Mineur Published 17 October 2026 3 min read Recipe: Chili-Marinated Pork Chops with BBQ PotatoesMetricUSKeep screen onPrintJump to instructionsContinue where you left offClear checkmarksIngredients⅓ cup + 1½ tbsp Olive oil3½ tbsp Chili sauce2 chopped chili peppers (I used Red Demon Thai, the same variety that's used a lot in Thailand)1 tsp Paprika powder2 grated garlic cloves1 tbsp Japanese soy sauce1 tsp Worcestershire sauce2 tbsp chopped fresh rosemary, lemon thyme and oreganoInstructionsSummer is here, and the smell of grilling hangs heavy over the suburbs.Funny how you can smell who's using lighter fluid or a chimney starter.Yesterday I kept it simple again.Haven't done a proper low and slow in a while, but I have a nice piece of brisket in the freezer, so that's coming up soon.For the internal temperature of the meat you can use our temperature guide for pork.It ended up being chili-marinated chops.I don't usually marinate much, mostly using rub,but sometimes I like to marinate when I'm doing pork.I made a simple chili marinade consisting ofSince it uses 2 chili peppers, the marinade has quite a kick, which I like.Let the chops marinate for a few hours.Slice the potatoes thick, brush with olive oil, and salt and pepper them.Here you can play around a bit with your favorite spices. Sometimes I add a nice rub to get a bit more BBQ flavor.It also works well with other herbs or spices.Brush some spring onions, which go on for a few minutes at the end..I used Weber Steakhouse charcoal.A new product for the season made up of larger pieces of charcoal, which gives higher heat.I'm very impressed with these.Nice even heat, and they hold the heat incredibly long for charcoal.2 h 30 min after I stopped grilling, the grill was still at 435°F.Definitely a good rating.50/50, the method is great here, i.e. you put the coals on one side of the grill and have a slightly cooler zone on the other side.you'll find more about the grilling methods HEREStart with the potatoes and grill them over direct, really hot heat.Leave them on for a little while so they get nice grill marks on both sides. Then move them to the "cold" zone.After that it's time for the chops.Cook them a few minutes per side to get a nice crust and grill marks.They shouldn't go too long. It's no bad thing if they're slightly pink in the middle, that's when they're at their juiciest.Grill the spring onions quickly so they pick up a few grill marks.Serve with a good salad and a cold sauce. Freshly ground white pepper (Visited 1 times, 1 visits today) Share this Facebook WhatsApp Email
