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Tender, juicy, thick, Grilled Pork Chops are an easy dinner that everyone will enjoy. The marinade is sweet and tangy and pairs perfectly with the pork!
PERFECTLY GRILLED CHOPS EVERY TIME
Grilled Pork Chops are one of my favorite summertime meals! Nothing says summer better than the smell of a smoky, flavorful pork chop sizzling on the grill. These mouthwatering pork chops will be everyones new favorite meal! So fire up that grill and let me show you how to make amazing Grilled Pork Chops! It really is all about the marinade!
FREQUENTLY ASKED QUESTIONS:
You want something with a little tanginess. Try 1/3 cup of apple cider vinegar instead.
Pork is a very lean meat so it’s easy for them to dry out if you overcook them. Using a quick cook method with high heat is the optimal way to grill chops to keep them juicy and tender. I like to pull them off the grill just a few degrees shy of 145F since they’ll continue to cook a bit while resting.
I also suggest making sure you’re using thick cut pork chops. I had 2-inch pork chops. I wouldn’t go any thinner than 1.5-inches or they’ll dry out quickly. Also by using a marinade, it will really infuse lots of moisture to the pork chops. I also recommend making sure your chops get to room temperature before grilling them.
The best way to tenderize pork chops is by marinating them. This will help break down the proteins in the pork, making them more tender when cooked. If you don’t have time to marinate the pork chops overnight, you could also use a meat tenderizer tool or mallet to pound the pork before cooking. This will help break down some of the tougher fibers in the meat and make it more tender as well.
No. If you’re wanting toss them on the grill without thawing first, just toss that idea out. It is unsafe and you won’t be able to cook the pork chops evenly that way. You can buy frozen pork chops for this but you will have to go through the process of defrosting them first. Start by defrosting the pork chops in cold water. Once they are thawed out, pat them dry and then follow with my directions below.
Pork chops should be cooked to an internal temperature of 145°F. This temperature ensures that the pork is safe to eat and is cooked through, but still juicy and tender. Y’all know I always say this but it’s worth picking up a meat thermometer. They are very cheap and the absolute best way to tell when your meat is ready. Overcooking will result in tough and dry pork chops, so it’s important to keep an eye on the temperature!
You can serve anything with pork chops that you would generally serve with chicken. This white meat dinner is a great source of protein. Perhaps throw some corn on the grill and some peaches as a dessert!
I don’t recommend it. The marinade time is long, yes, but it truly is what brings out the most flavorful pork chops. It is so worth it – trust me! If you HAVE to cut down on the time, I wouldn’t go less than 4 hours.
Leftover pork chops should be stored in an airtight container and kept in the fridge for up to 4 days.
Yes, once they’ve cooled place them in a freezer safe container or bag with parchment paper in between each of them to keep them from sticking together. You can freeze up to 4 months. Reheat in the microwave or wrapped up and in the oven (be careful not to overheat or they will dry out.)
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
vegetable oil – you could also use olive oil.
pineapple juice – this not only adds a touch of sweetness but it also adds acidity which is what you want to help tenderize the pork chops.
low-sodium soy sauce – I prefer low sodium to keep the saltiness level down a bit but if you are fine with the regular soy sauce then go for it! Just keep in mind that the Worcestershire sauce also has sodium in it as well.
brown sugar – I love the extra bit of sweetness this adds and the color from the molasses. It goes really well with pork chops. If you don’t have it, just skip it.
Worcestershire sauce – this adds amazing flavor. I really don’t have a substitute for it.
Dijon mustard – you can use yellow mustard or even spicy brown mustard if you don’t have Dijon.
garlic – try to go with fresh garlic here. I have no problem with the jarred stuff if that is all you have but the fresh garlic adds a great punch of flavor.
boneless pork chops – you can use bone-in pork chops if you want but make sure they are thick. The thin ones can cook way too fast and dry out much faster if you aren’t careful
HOW TO MAKE GRILLED PORK CHOPS
In a bowl (with a spout) or a large measuring cup, whisk together the oil, pineapple juice, soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, and black pepper.
Pat pork chops dry them with a paper towel. Pierce the pork chops all over with a knife (refer to my pictures below) and place them in a large resealable bag.
Pour the marinade over the pork chops and seal the bag, removing any excess air. Place the bag in the fridge to marinate for at least 8 hours or preferably overnight.
Before grilling, lightly oil the clean grill grates with a paper towel dipped in vegetable oil. Preheat the grill to 350°F. Remove the pork chops from the marinade and set the marinade aside in a bowl. Place the pork chops on the grill.
Grill the pork chops for about 4 minutes per side, basting frequently with the reserved marinade. The pork chops are ready when an instant-read meat thermometer reads 145°F when inserted into the thickest part of the chop. Remove the pork chops from the grill and let them rest for 5 minutes before serving.
CRAVING MORE RECIPES?
Grilled Pork Chops
6 ounce can pineapple juice
¼ cup low-sodium soy sauce
1 Tablespoon brown sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon black pepper
4 boneless pork chops (at least 1 ½” thick)
If you want less sweetness, substitute the pineapple juice with apple cider vinegar.
Make sure the pork chops come to room temperature before cooking.
Don’t overcook your pork chops or you’ll dry them out. Use a meat thermometer and pull them off the grill a few degrees before 145F so they can finish cooking and reach 145F off the grill as they rest.
The marination time is what really brings the flavor to this dish. I high suggest letting them marinate the full 8 hours, if you must reduce it, don’t go shorter than 4 hours.
Leftovers can be stored in the fridge or freezer.
Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stories) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.