I’ve never been a super picky eater, but growing up I absolutely hated pork chops. It could be because my prepubescent taste buds hated pork. But let’s get real, I’ve always and will forever love bacon. Looking back now, it could have been just too salty, or I didn’t like how dense the meat was.
I found this article on Daily Mail that discussed that some people have a gene called OR7D4. This can alter the taste for pork for people who are carriers. I’m 99.9% sure I don’t have this gene, but I used to profoundly hate this cut of meat.
It wasn’t until some time in middle school before I even ate or tried one again. It turns out I actually liked it, and from there on I enjoyed having one every once and a while. This all changed a few years ago, when my dad bought enough pork chops to feed a small army. Seemingly, we ate pork chops once a week for like six months. At that point, I was sick of eating pork and I ingested enough salt for a saltwater tank.
Late one night last week when I was planning out recipes, I was craving a pork chop. Like who craves a pork chop? I was feeling brave enough to go outside when it was 20 degrees out, so I grilled these up on my BBQ. If you want to go the extra mile, marinate these all day.
- 4 boneless Pork Chops
- 1 tablespoon Olive Oil
- 1 1/2 tablespoons Ranch Powder
- 1 tablespoon Chopped Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- Preheat a grill or pan over medium heat.
- Coat the chops with olive oil and set them aside on a plate.
- In a small bowl, place the ranch powder, parsley, garlic powder, and pepper.
- Sprinkle on the ranch seasoning on top of the pork. Then flip them over to get both sides coated.
- Grill for 9 to 11 minutes. Make sure to cut one in half to see if it’s done.