Description

Craving juicy, tender pork chops with a sweet and savory kick? Grilled Pork Loin Chops combine thick-cut chops with a bold marinade of honey, soy sauce, and warm spices, finished with a luscious glaze. This recipe yields 2 servings, perfect for a quick dinner or a small barbecue

Ingredients

Scale

Grilled Pork Loin Chops use pantry staples for a rich, flavorful result. Here’s what you’ll need for 2 servings:

3 tablespoons honey: Adds sweetness and caramelization.
3 tablespoons soy sauce: Provides savory umami.
3 tablespoons Worcestershire sauce: Contributes tangy depth.
2 tablespoons brown sugar: Enhances sweetness and glaze.
2 cloves garlic, minced: Infuses bold, aromatic flavor.
2 teaspoons ketchup: Adds a touch of tang and richness.
½ teaspoon ground ginger: Brings warm, zesty notes.
½ teaspoon onion powder: Adds subtle savory flavor.
¼ teaspoon ground cinnamon: Offers warm, sweet spice.
⅛ teaspoon cayenne pepper: Provides a mild spicy kick.
2 (6-ounce) thick-cut boneless pork loin chops: Juicy, tender protein base.

Why These Ingredients Matter

Pork Loin Chops: Thick-cut for juiciness, perfect for grilling.
Marinade: Balances sweet (honey, brown sugar), savory (soy, Worcestershire), and spicy (cayenne, ginger) flavors.
Spices: Cinnamon and cayenne add unique warmth and depth.
Garlic and Ketchup: Enhance umami and complexity.

Substitutions and Variations

Honey: Swap with maple syrup or agave nectar.
Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.
Worcestershire Sauce: Replace with balsamic vinegar or a mix of 1 tablespoon soy sauce and 1 teaspoon vinegar.
Brown Sugar: Substitute with white sugar or molasses.
Garlic: Use ½ teaspoon garlic powder.
Ketchup: Swap with tomato paste or barbecue sauce.
Ground Ginger: Replace with 1 tablespoon fresh grated ginger.
Onion Powder: Use 1 tablespoon finely diced shallot or onion.
Cinnamon/Cayenne: Omit or replace with smoked paprika or chili powder.
Pork Chops: Use bone-in chops (adjust cooking time) or pork tenderloin slices.
Gluten-Free: Use tamari or gluten-free soy sauce and gluten-free Worcestershire.
Flavor Variations:
- Spicy Grilled Chops: Increase cayenne to ¼ teaspoon.
- Teriyaki Pork Chops: Add 1 tablespoon mirin and reduce honey to 2 tablespoons.
- Herb-Infused Chops: Include 1 teaspoon dried rosemary or thyme in the marinade.
- Citrus Pork Chops: Add 1 tablespoon orange or lemon zest to the marinade.
- BBQ Pork Chops: Mix 1 tablespoon barbecue sauce into the marinade.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 3 tablespoons each honey, soy sauce, Worcestershire sauce, 2 tablespoons brown sugar, 2 cloves garlic, 2 teaspoons ketchup, ½ teaspoon each ground ginger and onion powder, ¼ teaspoon cinnamon, ⅛ teaspoon cayenne, 2 pork chops.
Mince garlic; pat pork chops dry.

Tip: Use a microplane for quick garlic mincing; dry chops ensure better marinade adhesion.

Step 2: Make the Marinade

In a bowl, whisk together 3 tablespoons honey, 3 tablespoons soy sauce, 3 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 2 cloves minced garlic, 2 teaspoons ketchup, ½ teaspoon ground ginger, ½ teaspoon onion powder, ¼ teaspoon cinnamon, and ⅛ teaspoon cayenne pepper.

Tip: Whisk thoroughly to dissolve sugar; taste and adjust with more honey or soy if desired.

Step 3: Marinate the Pork

Pour half the marinade into a large resealable plastic bag; reserve the other half in the refrigerator.
Add 2 pork chops to the bag, coat with marinade, squeeze out excess air, and seal.
Marinate in the refrigerator, turning occasionally, for 4-8 hours.

Tip: Marinate for at least 4 hours for flavor; don’t exceed 8 hours to avoid overly salty chops.

Step 4: Prepare the Grill

Preheat an outdoor grill to medium heat (350-400°F or 175-200°C).
Lightly oil the grill grate to prevent sticking.

Tip: Clean and oil the grate for clear grill marks and easy flipping.

Step 5: Grill the Pork

Remove pork chops from marinade; shake off excess and discard bag marinade.
Grill chops on the preheated grill, basting with reserved marinade, until browned, no longer pink inside, and showing good grill marks, 8-10 minutes per side.
Check doneness with a meat thermometer (145°F/63°C in the thickest part).

Tip: Baste sparingly to avoid flare-ups; rest chops 3-5 minutes after grilling for juiciness.

Step 6: Make the Sauce

Pour reserved marinade into a saucepan over medium heat.
Bring to a boil, then reduce to a simmer; cook, stirring constantly, until slightly thickened, about 5 minutes.

Tip: Boil marinade to ensure safety since it was in contact with raw pork; simmer gently to thicken.

Step 7: Serve

Serve pork chops hot, about 1 chop per serving, drizzled with thickened sauce or with sauce on the side.
Garnish with fresh parsley or green onions if desired.

Tip: Slice chops for easier eating; serve sauce in a small bowl for dipping.