Join! 12 weeks for $1

Use flame and fruitwood to flavor simple grilled pork and vegetables

Armenian Grilled Pork with Pepper Sauce

Appears in July-August 2018

1 hour plus marinating

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Armenian Grilled Pork with Pepper Sauce

To recreate khorovats, or Armenian barbecue, we used thick-cut, bone-in pork chops, marinated them in a mix of onion and oregano, then grilled them with wood chips to infuse the pork with smokiness. Bone-in, blade-end pork loin chops are the best cut for this recipe because they contain a good amount of fat, which keeps the meat moist and flavorful; rib chops will work, too, but because they are leaner, it’s important not to overcook them. The sauce that accompanies these chops was inspired by an Armenian grilled vegetable recipe called summer khorovats. It's excellent with any grilled pork or chicken. You will need an 8-inch square disposable foil pan for cooking the vegetables. Khorovats is traditionally accompanied with warmed lavash.




Don't soak the wood chips before wrapping them in foil. Dry chips smoke more readily, which is desirable for quick-cooking foods such as pork chops. After placing the pork on the grill, don't open the lid for 10 minutes. This allows the smoke to collect and create a more intense smokiness in the chops.

1 hour

plus marinating

Edward Z.

Rather than grilled can this be roasted or pan cooked?

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.