These grilled pork chops are soaked in a flavorful marinade, then cooked to golden brown perfection. A quick and easy recipe that’s perfect for any BBQ or summer gathering!
In my opinion, pork chops are an underrated cut of meat. They’re inexpensive, juicy and packed full of flavor. Some of my favorite ways to prepare pork chops include mushroom pork chops, brown sugar pork chops, and these simple yet satisfying grilled pork chops.
I do a lot of grilling when the weather warms up, and I have to say, one of my favorite things to cook is these grilled pork chops. They’re packed full of flavor and pair perfectly with a variety of side dishes. These pork chops can also be broiled or pan seared in cold weather months.
How do you make grilled pork chops?
To grill pork chops, first make a marinade by whisking together olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic in a large bowl. Place your pork chops in the bowl and let them marinate in the refrigerator for at least one hour.
Preheat a grill to medium heat. Place the pork on the grill and listen for that satisfying sizzle. Grill the chops until golden brown and cooked through. Add a sprinkle of parsley and you’ll be ready to eat!
Tips for grilled pork chops
- You can use bone in or boneless pork chops. I prefer bone in chops as they’re less likely to dry out on the grill.
- You can make the marinade up to 3 days in advance. Store the marinade in the refrigerator until you’re ready to use it.
- This marinade contains sugar which adds great flavor, but can burn on the grill. Make sure your grill is not too hot before you add your meat!
How long do you marinate pork chops?
You will want to marinate pork chops for at least an hour before putting them on the grill. If you have time, marinate the pork chops for up to 8 hours for maximum flavor.
Grilled pork chop variations
While this recipe is delicious as-is, you can add other ingredients to customize it to your tastes.
- Spicy: You can add crushed red pepper flakes to this marinade. I typically add 1/4 teaspoon, but you can add more than that if you like.
- Asian: Try a blend of olive oil, toasted sesame oil, lime juice, soy sauce, brown sugar, ginger and garlic for the marinade.
- Mexican: You can marinate the chops in a blend of olive oil, lime juice, garlic, chili powder and onion powder. Add a sprinkle of cilantro before serving for maximum flavor.
What temperature should pork be cooked to?
Pork should be cooked to an internal temperature of 145 degrees F. This temperature will make sure the meat is safe to eat while keeping the pork moist and tender. The best way to gauge whether your pork is done is to use a thermometer. Insert the thermometer into the thickest part of the meat for the most accurate reading.
I make these pork chops year round, they’re just that good. I hope your family enjoys them as much as mine does!
More great pork recipes
- Smoked Pork Tenderloin
- Stuffed Pork Chops
- Stuffed Pork Tenderloin
- Slow Cooker Pork Tenderloin
- Brown Sugar Pork Chops
Grilled Pork Chops
Ingredients
- 4 pork chops bone in, or boneless
- 1/4 cup olive oil
- 1 1/2 tablespoons brown sugar
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons soy sauce
- 1 teaspoons lemon zest
- 2 teaspoons parsley leaves chopped, plus more for garnish
- 2 teaspoons thyme leaves chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoons minced garlic
Instructions
- Place the pork chops in a bowl or resealable gallon sized bag.
- In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
- Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
- Preheat an outdoor grill or indoor grill pan to medium heat.
- Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F.
- Let the meat rest for 5 minutes, then serve. Garnish with additional chopped parsley if desired.
Amy says
Made tonight and it was a hit. Made mostly as described. Probably used a bit more parsley and thyme because I used whatever I cut from the garden, maybe closer to a Tbsp each.
Jessica Turner says
These were scrumptious! I was worried all the flavor profiles might overwhelm the pork – but it was perfect and nicely balanced! Juicy and flavorful – I’ll definitely cook these again.