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Sweet and Savory Grilled Pork Chops

Enjoy the sublime tastes of these Sweet and Savory Grilled Pork Chops. Marinated in an upgraded mix of brown sugar and apple juice, these pork chops turn out succulent, well-seasoned, and full of flavor. An effortless recipe to send your barbecue standards skyrocketing.
1
3 hr
TOTAL TIME
447
CALORIES
$2.63
PER SERVING
Sweet and Savory Grilled Pork Chops
Ingredients
MARINADE
4 SERVINGS
Olive Oil
2 tbsp olive oil
Onion
1 small onion
grated
Garlic
2 cloves garlic
minced
Garlic Powder
1/2 tsp garlic powder
Paprika
1/2 tsp paprika
Pork Chops
4 whole pork chops
about 1 inch thick
Brown Sugar
2 tbsp brown sugar
Apple Juice
1 cup apple juice
Salt
1 tsp salt
Onion Powder
1/2 tsp onion powder
Black Pepper
1/2 tsp black pepper
Directions
MARINADE
2 hr 40 min
PREP TIME
20 min
COOK TIME
3 hr
TOTAL TIME
1
Pat dry the pork chops using a paper towel to remove any excess moisture.
2
Add the pork chops, olive oil, brown sugar, apple juice, salt, black pepper, paprika, garlic powder, onion powder, minced garlic and grated onion to a gallon-sized zipper bag.
3
Seal the bag and shake it gently to combine the ingredients and coat the pork chops evenly. Allow them to marinate in the fridge for at least 2 hours, or overnight for more flavor.
GRILLING
4
Preheat your grill to medium-high heat, around 400°F, and clean the grates.
5
Remove the marinated pork chops from the bag and place them directly on the grill. Dispose of the leftover marinade.
6
Cover the grill and cook the pork chops for approximately 7-10 minutes on each side, or until the internal temperature on an instant read thermometer reads 145°F.
7
Transfer the pork chops from the grill onto a plate, loosely cover with aluminum foil and let them rest for 5 minutes before serving.
Health Info
Macros
18g
CARBS
21g
FAT
43g
PROTEIN
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?