- 8 pork-shoulder chops (each 1/2 inch thick extra fat trimmed)
- 1 mind garlic clove, smashed and peeled
- 5 sprigs sage
- 1 teaspoon coarse salt
- 1 bottle (12 ounces) lager
- Maull’s Genuine barbecue sauce (tomato-based barbecue sauce)
Rub pork-shoulder chops with garlic clove, sage, and coarse salt, and mix inside a large dish. Cover, and refrigerate for just two hrs or as much as overnight. 1 hour before grilling, pour lager over pork let stand.
Preheat grill to high. Grill pork chops for 7 minutes. Switch, brush grilled sides with barbecue sauce, and grill for 8 minutes. Switch, brush opposite sides with sauce, and grill for just two minutes more. Switch, and grill until sauce caramelizes, two to three minutes.
With a little more marbling than regular pork chops, shoulder chops are perfect for grilling. They are offered for the most part supermarkets and butcher shops. Pork-loin chops might be substituted.