Tangy, a little sweet, very moist and very easy to prepare -- you're going to love these grilled chops. They turn out wonderfully tasty with an awesome array of flavors. You might want to throw an extra chop on the grill for leftovers, because you will have a craving for it the next day -- guaranteed.

ScorpioGG
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.

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  • Preheat an outdoor grill for medium heat, and lightly oil the grate.

  • Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

  • Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

Cook's Notes

Teriyaki sauce can replace the Worcestershire sauce with equally great results.

If thick enough, the chops can be cut into kabob sizes and marinated in the fridge for about two hours. Put on skewers with veggies of choice, and turn and baste as needed on a medium-temperature grill until done.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

429 calories; 8.4 g total fat; 98 mg cholesterol; 1726 mg sodium. 49.3 g carbohydrates; 39.5 g protein; Full Nutrition

Reviews (429)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/18/2011
These were tasty and my husband & daughter really liked them...however as written this is a 4 star in my book due to the ginger. The ginger amount really needs to be decreased unless you love ginger. As written the ginger overpowers. Next time I will decrease the ginger. With this change they should be perfect. Read More
(166)

Most helpful critical review

Rating: 1 stars
10/07/2011
These chops were very tender but I thought that the marinade gave them a terrible flavor. It must have been the seasonings that I did not like as the liquid ingredients are quite common in most marinades that I like very much. Sorry. Won't be making this again. Read More
(13)
605 Ratings
  • 5 star values: 457
  • 4 star values: 108
  • 3 star values: 23
  • 2 star values: 13
  • 1 star values: 4
Rating: 4 stars
07/18/2011
These were tasty and my husband & daughter really liked them...however as written this is a 4 star in my book due to the ginger. The ginger amount really needs to be decreased unless you love ginger. As written the ginger overpowers. Next time I will decrease the ginger. With this change they should be perfect. Read More
(166)
Rating: 4 stars
07/18/2011
These were tasty and my husband & daughter really liked them...however as written this is a 4 star in my book due to the ginger. The ginger amount really needs to be decreased unless you love ginger. As written the ginger overpowers. Next time I will decrease the ginger. With this change they should be perfect. Read More
(166)
Rating: 5 stars
06/06/2011
Wow! This was good! I doubled the ingredients for 5 chops. I didn't have soy sauce so I substituted teriyaki in it's place. Followed the rest of the recipe as stated. Although I forgot to reserve part of the marinade before putting in the chops so I just boiled it for 5 minutes before basting the chops on the grill. I let the chops marinate for 8 hours before grilling. These were awsome! BTW... the USDA just revised their recommendations for cooked pork temps. They now recommend cooking pork to an internal temp of 145 degrees and then letting rest for 3 minutes. Read More
(121)
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Rating: 5 stars
06/25/2011
Results were great (even though I didn't have enough Worchestershire sauce as I did 7 times the recipe)! Everyone loved it. I did stir-fry vegetables as one of my side dishes and found that the sauce is actually a great stir-fry sauce!!! Next time I make a stir-fry of any kind I will use this sauce! Read More
(85)
Rating: 5 stars
06/14/2011
This was absolutely fabulous!! I doubled the recipe ingredients and used baby back ribs. I marinated them in half the sauce (as mentioned) and then baked/basted them in the oven at 350. Wow - they were finger licking good! Thanks for a Keeper recipe! Read More
(43)
Rating: 4 stars
08/15/2012
AWESOME! My picky eaters gobbled it up! The child who puts ketchup on everything by-passed the ketchup for the sauce! The meat was tender and juicy. I finally found a recipe for pork that makes the whole family happy. I would like it to be slightly sweeter and little thicker....I will try with personal modifications next time. But overall VERY GOOD! And EASY:) Read More
(33)
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Rating: 5 stars
06/07/2011
This was AWESOME!! My husband usually does not care for pork chops but states this is the best marinade ever!! States would be good on steak and shrimp too!! States this tastes like it was prepared in an expensive restaurant!! Read More
(21)
Rating: 5 stars
10/24/2012
Let's get the hard part over first. The reduced sauce was too sweet and the cinnamon is too dominant. And that's AFTER I already cut it back to 1/8 of tsp. However the pork was delicious and with a little reworking on the sauce that would be delicious too. It almost tastes like an upscale really interesting A1 Sauce. Just skip either the sugar or the honey and use only a sprinkle of cinnamon. I'm hanging on to this one! Thanks!:o) Read More
(20)
Rating: 5 stars
08/26/2011
These were absolutely delicious. I marinated for close to 5 hours and they were very flavorful. The glaze was a very nice touch too and gave my guests the ability to control how strong of a flavor they wanted. I must admit I thought twice before adding the cinnamon (I generally do not care for sweet in savory food) but I went with it and I thought it added a really nice dimension. YUM! Read More
(19)
Rating: 5 stars
07/27/2012
I have made this before but apparently didn t review it at the time. I made it again this time using pork tenderloin instead of chops. I made the marinade but opted to skip the ginger and cinnamon just as a personal preference. As instructed I marinated the pork in half the marinade. But before grilling I decided to thicken the reserved marinade to give it some body for basting. I simmered it for the 5 minutes as indicated in step 4 but it wasn t thickening for me so I added a little cornstarch/water slurry to thicken it just enough to coat the back of a spoon. That gave it much better cling for basting and allowed me to do it ahead of time. Read More
(17)
Rating: 1 stars
10/07/2011
These chops were very tender but I thought that the marinade gave them a terrible flavor. It must have been the seasonings that I did not like as the liquid ingredients are quite common in most marinades that I like very much. Sorry. Won't be making this again. Read More
(13)