🍯🧄 My Grilled Honey Garlic Pork Chops recipe is juicy, moist, and tender, thanks to the simple but tasty honey garlic marinade. Infused with so much FLAVOR, they’re perfect for a quick weeknight dinner idea, summer holidays, or casual backyard barbecues. Everyone LOVES the sweet, savory taste!
Honey Garlic Pork Chops on the Grill
I fire up my grill as often as I can, using it for various proteins like my grilled jerk shrimp, grilled Asian chicken, and grilled steak kabobs. I even make grilled pork, which I feel is underrated when it comes to grilling!
- Known as ‘the other white meat,’ pork is a leaner protein, so the simple homemade honey garlic marinade adds tons of flavor and keeps the chops nice and moist. They’re never dry.
- The honey in the marinade adds a very subtle sweetness to the final flavor and also helps the exterior of the pork chops caramelize just a bit. So there’s a lightly crisped exterior sear with a tender, juicy interior, which is pork chop perfection!
Whether you’re in need of a grilled pork chop recipe for Memorial Day, Father’s Day, 4th of July, Labor Day, game days, for casual backyard entertaining, or as an easy weeknight dinner, these honey garlic pork chops are a no-brainer.
Ingredients You’ll Need
You’ll need the following common and inexpensive ingredients to create the marinade for these grilled pork chops, including:
- Ketchup and honey
- Low-sodium soy sauce: Substitute coconut aminos or tamari to keep the marinade gluten-free
- Olive oil
- Apple cider vinegar or lemon juice
- Seasonings: Garlic powder, salt, pepper, and optional red pepper flakes
- Pork chops: I have used both bone-in and boneless pork chops for this recipe. Bone-in tend to have a bit more flavor, but boneless chops are just fine and will probably cook slightly faster than chops with a bone. Use what you have on hand and prefer
- Fresh parsley, optional for garnishing
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Grill Honey Garlic Pork Chops
- Whisk all the marinade ingredients in a large bowl until smooth.
- Toss the pork chops in the marinade, cover, and refrigerate the chops for at least 1 hour. You can marinate this recipe for up to 4-6 hours in advance if you want to do it before work or earlier in the day when you have a minute, if you’re planning on grilling for dinner.
- Preheat your grill to medium heat, and sear both sides, brushing more marinade over the pork as you flip the chops. You’ll know they’re fully cooked when they reach an internal temperature of 145 degrees Fahrenheit when measured with a instant-read thermometer.
- Allow the meat to rest at room temperature before serving. This allows the natural juices to redistribute, keeping them tender and juicy.
- Garnish with fresh parsley and serve with your favorite sides!
What to serve with Honey Garlic pork chops
No Grill? No Problem!
It’s possible to use an indoor grill pan that you place directly over your stovetop. Cooking times may vary, but cook until the pork is done (145F with a meat thermometer).
You can also bake the pork chops in a 350F oven for about 25-30 minutes, flipping once halfway through. Make sure to use a casserole or baking dish, and I wouldn’t bake them in all the marinade – too much, too soupy. Discard about half or 2/3 of it before transferring the chops to the baking dish and baking.
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Grilled Honey Garlic Pork Chops
Equipment
Ingredients
- ½ cup ketchup
- 2 to 3 tablespoons honey
- 2 to 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes, optional and to taste
- 4 bone-in pork chops, each about 1-inch thick (or use boneless pork chops, either are fine)
- Fresh parsley, optional for garnishing
Instructions
- Marinade – To a large bowl, add all the ingredients (except the pork chops and parsley) and whisk to combine and create the marinade. Tip – Alternatively, you can add everything to a large gallon-sized zip top bag rather than using a bowl to marinate. If you're doing it in a bag, put the pork chops in first, then add everything else (except parsley), seal the bag, and squish everything around very well to combine and coat.
- Add the pork chops to the bowl, and flip the around a few times to coat them evenly in the marinade. Cover with plasticwrap or foil, and refrigerate for 1 hour.
- In the final moments of marinating, preheat your grill to medium-high heat.
- Grilling – Place each of the 4 pork chops on the grill, and grill for about 5 to 7 minutes on the first side. Reserve the extra marinade that's in the bowl or ziptop bag to be brushed on second side after flipping.
- Flip the chops over midway through cooking and brush on some of the extra reserved marinade mixture leftover from the bowl or ziptop bag to essentially glaze the chops. I like to brush it on quite thick for very saucy pork chops. Discard whatever marinade remains at this point.
- Grill the second side for another 5 to 7 minutes, or until done. Cooking Tips – Pork is done when the interior temp reaches 145F. Don't guess! Measure it with a digital thermometer intended for cooking to be absolutely sure. If the chops are cooking too quickly, make sure to turn the heat down on your grill and/or move them to a cooler spot. Once you place the chops on the grill grates, don't move them around until it's time to flip. Bone-in chops will take a few minutes longer to cook than boneless so all cooking times listed are approximate estimations; obviously cook until they're done for you.
- Place the cooked pork chops on a serving platter and let them rest for 5-10 minutes so the internal juices redistribute before optionally garnishing, slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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