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grilled marinated pork chops laying on cutting board with rosemary sprig.
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5 from 7 votes

Marinated Pork Chops On The Grill

Once marinated in soy, garlic, Dijon and maple syrup, these marinated pork chops on the grill turn out moist and full of flavor in only 5-6 minutes.
Prep Time5 minutes
Cook Time10 minutes
Marinating1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 4
Author: Cheryl Avrich

Ingredients

  • 5 bone-in rib pork chops, Note 1 (about 1/2 inch/1.27 cm thick)
  • kosher salt and black pepper
  • fresh chopped rosemary for garnish (or thyme or oregano)

Marinade

  • 2 tablespoon olive oil
  • 2 tablespoon soy sauce (I use low sodium)
  • 1 tablespoon lemon juice
  • 1/2 tablespoon maple syrup (or honey or brown sugar)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon fresh chopped rosemary (or 1 tsp dried)

Instructions

  • MARINATE CHOPS: Place marinade ingredients in large ziploc sealed bag. Massage well to combine. Add pork chops, seal bag and massage to distribute marinade over chops evenly. Let sit on counter for an hour or refrigerate for 3-24 hours.
  • HEAT GRILL to medium-high heat (400-425F/204-218C). Clean and spray oil on grill grates or brush with a paper towel dipped in oil.
  • GRILL PORK CHOPS: Remove chops from the marinade. Pat dry with a paper towel. Spray with oil and sprinkle lightly with salt and pepper. Grill for 3-4 minutes per side depending on the thickness of the chops. An instant read thermometer should read 140F/60C for medium (temp will rise to 145F/63C when chops are resting). Remove from grill. Let them rest 5-10 minutes, loosely covered, to ensure you end up with juicy pork chops. Garnish with additional chopped rosemary if desired. Serve with apple sauce or fruit chutney.

Notes

  1. Pork chop options: I use bone-in chops (loin or rib chops) that are about 1/2-3/4 inch/1.3-1.9 cm. 5 chops will be about 1.5-1.75 pounds/680-790 grams - a good amount for 4 people. You can, of course, buy thicker ones if you like. You can also use boneless pork chops or even pork tenderloin. Just make sure to adjust the cooking time according to the thickness of the meat for any option.
  2. Variations for marinade:
    • Use balsamic vinegar to replace the lemon and soy sauce (or apple cider vinegar instead of the lemon). 
    • Substitute honey or brown sugar for the maple syrup. Or leave it out.
    • Add a little splash of Worcestershire sauce.
  3. Make ahead:
    • Store the cooked chops in the refrigerator in an airtight container or covered tightly with plastic wrap for up to 3 days.
    • Freezing cooked pork chops is a great way to meal prep. Properly stored, grilled pork chops can remain safe to eat in the freezer for about 2 to 3 months.
    • To reheat pork chops, place them, covered, in a moderate oven (350F/177C) for about 10 minutes. Or microwave them, covered, on medium for 2 minutes.
    • These chops taste great cold.
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Nutrition values are estimates and will depend on the weight/thickness of the pork chops. 
Calories: 340kcal | Carbohydrates: 3g | Protein: 37g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 758mg | Potassium: 644mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg