Easy Grilled Pork Chops
My grilled pork chops are juicy, tender, and packed with bold, savory flavor thanks to a simple marinade. I make this recipe constantly during grilling season!
Servings: 8 Pork Chops
Calories: 459kcal
Equipment
- gas or charcoal grill
Ingredients
- ½ cup Extra virgin olive oil
- ½ cup Worcestershire sauce
- ¼ cup Honey
- 2 tablespoons Spicy brown mustard
- 5 Cloves Garlic minced
- ½ teaspoon Black pepper
- 4 pounds Bone-in loin pork chops about 8 pork chops
Instructions
- Mix together the olive oil, Worcestershire sauce, honey, spicy brown mustard, minced garlic, and pepper in a large bowl to create the marinade.
- Add the pork chops to the marinade and move around to make sure all chops are coated.
- Allow it to rest at room temperature for 2 hours, soaking in the marinade (or in the refrigerator overnight).
- Heat the grill to 350-400 degrees F.
- Remove the pork chops from the marinade and place them on the hot grill. Cook them for about 5-7 minutes per side until they reach 145 degrees F with a meat thermometer.
- Remove the pork chops from the grill and place on a dish/tray, then cover with foil. Allow them to rest for 10 minutes before serving.
Notes
- Preheat my gas grill to 350-400 degrees F. This helps the pork sear and keeps it from sticking to the grate.
- Only flip the pork chops on the grill once during cooking so you can get a good sear and nice grill marks.
- Let the chops rest for 10 minutes so the juices stay locked in.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat each grilled pork chop low and slow either in a pan on the stove or in the oven on 250 degrees F wrapped in foil.
Nutrition
Calories: 459kcal | Carbohydrates: 13g | Protein: 36g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 359mg | Potassium: 741mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg