Grilled Pork Chops
Marinated to perfection before cooking, these grilled pork chops are begging to be added to your summer menu.
Servings 4
Ingredients
- ¼ cup olive oil
- ¼ cup reduced-sodium soy sauce
- ¼ cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dijon mustard
- 2 tablespoons dark brown sugar
- 2 cloves garlic minced or grated
- Dash of your favorite hot sauce
- Salt/pepper to taste
- 4 thick bone-in pork chops
Instructions
- Combine all ingredients except for the pork chops in a bowl and whisk together well combined. Taste and adjust salt and pepper as desired.
- Pour the marinade over the pork chops in a zip-top bag, removing as much air as possible.
- Place in the refrigerator for at least 1-2 hours or up to 8 hours.
- Bring grill to medium-high heat. Remove pork chops from the marinade.
- Cook the chops over medium-high heat until the thickest part of the chops reads 145°F on an instant-read thermometer. This typically takes about 6-8 minutes per side for thick chops, but the exact time will vary based on the thickness of your pork chops and your grill. If desired, baste the chops with some of the marinade during grilling, making sure to let any basted marinade cook thoroughly.
- Let chops rest for 5-10 minutes before serving.
Notes
I recommend using reduced sodium soy sauce to allow you to better control the salt content of the marinade.
To get the most out of your marinade, try poking the meat all over with a fork before placing in the marinade.
If you choose to use thinner, boneless pork chops, you will be able to marinate more chops. Thinner, boneless chops will also cook faster, typically around 4 minutes per side. Be sure to cook all pork chops to an internal temperature of 145°F at the thickest part of the meat.