Grilled Pork Chops with Marinade
User Reviews
5
-
Prep Time
20 mins
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Cook Time
8 mins
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Servings
4
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Calories
237 kcal
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Course
Main Course
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Cuisine
American
Grilled Pork Chops with Marinade
Description
The process starts with drying the pork chops and poking holes to allow marinade absorption. The marinade combines sweet, salty, and aromatic ingredients balanced by pineapple juice, which tenderizes the meat. Chops soak for at least six hours or overnight for maximal flavor infusion.
Grilling on a preheated grill or cast iron pan creates a charred exterior while locking in juices. Cooking about four minutes per side ensures thorough cooking without dryness. Brushing with marinade early in cooking adds layers of flavor, but excess marinade is discarded to prevent contamination. Resting the meat before serving allows juices to redistribute.
Pairing the chops with sides like honey mustard potato salad and wild rice pilaf complements the sweet-savory profile. Using a meat thermometer to reach 145°F ensures safe doneness without overcooking.
Ingredients
- 4 pork chops center cut, about 3/4 inch thick each
- ¼ cup light brown sugar packed
- ¼ cup soy sauce regular strength, or Tamari (gluten-free )
- 1 can pineapple with 1/4 cup juices reserved, slices
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ¼ tsp. ground ginger
- ¼ tsp. black pepper freshly ground
- neutral cooking oil for grilling, generic cooking oil
- parsley optional, chopped for garnish, fresh
Instructions
- Use paper towels to dry excess moisture from pork chops. Poke holes throughout chops with a fork. Set aside.
- In a very large bowl, whisk together brown sugar, soy sauce, 1/4 cup pineapple juice, onion powder, garlic powder, ground ginger, and black pepper. Whisk to combine well.
- Place pork chops in bowl, taking care to ensure both sides of each chop are fully coated and immersed in marinade. Cover tightly and chill in fridge at least 6 hours, but preferably overnight for best flavor.
- Grease and preheat your outdoor grill or indoor cast iron grill. Once grill is hot, remove chops from marinade, and grill on medium-high heat about 4 minutes per side, or until there are deep grill marks and center is no longer pink. You want it fully cooked, but take care not to overcook the meat.
- If using outdoor grill, you can use marinade for brushing on the meat during the first couple minutes of cooking, but not towards the end of cooking time. Discard excess marinade.
- Grill desired amount of pineapple rings until grill marks appear. Serve pineapple rings on top of grilled pork chops. Sprinkle with chopped parsley, if desired.
Notes
- Poking holes in pork chops before marinating helps the flavors penetrate more deeply.
- Marinating overnight in the fridge is best for full flavor and tenderness.
- If you skip pineapple rings, use pure pineapple juice for tenderizing in the marinade.
- Indoor cast iron grills cook quickly; adjust time based on chop thickness and temperature.
- Use a meat thermometer to ensure pork reaches a safe internal temperature of 145°F.
- Serve with potato salad with honey mustard vinaigrette and wild rice pilaf for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 27.1g | 54% |
| Fat | 4.7g | 7% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 71.4mg | 24% |
| Sodium | 495.3mg | 21% |
| Fiber | 0.8g | 3% |
| Sugar | 17.1g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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