Grilled Pork Chops With Marinade

These Grilled Pork Chops with Marinade are grilled to tender perfection and are amazingly flavorful.
Grilled Pork Chops With Marinade
The marinade works great with either an outdoor grill or an indoor iron grill for the most succulent and juicy pork chops. Courtesy of Amy Dong
Amy Dong
Updated:
0:00
View the print-ready version of this recipe.

Why This Recipe Stands Out

This recipe is a family favorite for many reasons. Here’s why you’ll want to make them:
  • Flavor-Packed: The combination of brown sugar, soy sauce, and pineapple juice creates a marinade that infuses the pork chops with sweet and savory flavors.
  • Tender, Juicy Results: Pineapple juice contains just the right amount of acidity to help tenderize the meat perfectly, as in our Grilled Steak Tacos.
  • Prep-Ahead Friendly: Marinate the pork chops overnight for the best flavor! It’s the ideal prep-ahead party recipe!
  • Easy to Make: This recipe is incredibly easy, using ordinary pantry ingredients to produce extraordinary flavor.
  • Perfect for Summer: This is one of those recipes that makes you grateful for the summer grilling season.

Key Recipe Ingredients

  • Pork Chops—We use center-cut pork chops, which are about 3/4 inch thick each. They’re the perfect thickness for grilling, and they have just the right amount of fat to keep them juicy and flavorful.
  • Brown Sugar—We use light brown sugar to add a touch of sweetness to the marinade and to caramelize the outside, giving the pork chops a beautiful crust.
  • Pineapple Juice—Aside from providing great flavor, pineapple juice has the acidity needed to break down the proteins in the pork chops, making them extra tender.
  • Garlic Powder, Onion Powder, and Ground Ginger—These pantry seasonings add a depth of flavor to the marinade.

Substitutions and Variations

Here are some of our favorite variations and substitutions:
  • Pork Chops: You can use bone-in pork chops or even pork tenderloin if you prefer. The cooking time will vary, so be sure to adjust accordingly.
  • Various Sweeteners: Feel free to substitute the brown sugar with honey or maple syrup for a different flavor profile.
  • Gluten-Free: Use tamari instead of soy sauce to make this recipe suitable for those with gluten sensitivities.

Step-by-Step Recipe Instructions

Dry pork chops with paper towels and poke holes in them. Set aside.
(Courtesy of Amy Dong)
Courtesy of Amy Dong

In a large bowl, whisk together brown sugar, soy sauce, pineapple juice, and spices.

(Courtesy of Amy Dong)
Courtesy of Amy Dong

Place pork chops in the marinade and ensure they are fully coated. Cover and refrigerate for at least 6 hours, preferably overnight.

(Courtesy of Amy Dong)
Courtesy of Amy Dong

Preheat the grill and cook the pork chops for about 4 minutes on each side.

(Courtesy of Amy Dong)
Courtesy of Amy Dong

Grill the desired amount of pineapple rings until grill marks appear.

(Courtesy of Amy Dong)
Courtesy of Amy Dong

Serve on top of grilled pork chops. Sprinkle with parsley, if desired.

(Courtesy of Amy Dong)
Courtesy of Amy Dong

How To Prep Ahead

Take a look at our best prep-ahead strategies for this recipe:
  • Marinate Overnight: We recommend marinating the pork chops overnight or up to 2 nights for the best flavor. Coat the pork chops in marinade chill in fridge. This can be done a day in advance, making it a great prep-ahead option.
  • Prep the Marinade: You can also prepare the marinade a few days in advance. Store it in an airtight container in the fridge and when you’re ready to cook, just give it a quick stir before using.
(Courtesy of Amy Dong)
Courtesy of Amy Dong

What to Serve With Grilled Pork Chops

SaladsRicePotatoes

Grilled Pork Chops With Marinade

Prep Time: 20 minutes mins

Cook Time: 8 minutes mins

Serves 4
  • 4 pork chops, center cut, about 3/4 inch thick each
  • 1/4 cup light brown sugar, packed
  • 1/4 cup soy sauce, regular strength, or Tamari (gluten-free )
  • 1 can pineapple slices, with 1/4 cup juices reserved*
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground black pepper
  • oil, for grilling
  • fresh parsley, optional, chopped for garnish
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 the pork chops is a small but essential step. This allows the marinade to penetrate the meat, giving it a more intense flavor.
  • Marinating your pork chops overnight is highly recommended. This allows the flavors to infuse the meat fully and gives you the best-tasting results.
  • If you prefer not to include pineapple rings, you can buy pure pineapple juice to use for the marinade. Don’t skip the pineapple juice, as the acidity helps with tenderizing the meat.
  • Indoor cast iron grills may cook rather quickly. Actual cook time depends on the thickness of your chops, the temperature of your grill, and the temperature of your meat before cooking.
  • Always use a meat thermometer to ensure your pork chops have reached a safe internal temperature of 145°F.
  • Serve with Potato Salad with Honey Mustard Vinaigrette and Wild Rice Pilaf.
Nutrition (per serving)

Amy Dong
Amy Dong
Author
Amy is the author and recipe developer at Chew Out Loud. She is a huge dog-lover, avid runner, and a proud mama of three very busy boys. Visit ChewOutLoud.com.
facebook
Related Topics