Prep Time::10 mins
Cook Time::25 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 35 mins
Servings::2
Ingredients
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3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 cloves garlic, minced
2 teaspoons ketchup
½ teaspoon ground ginger
½ teaspoon onion powder
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
2 (6 ounce) thick-cut boneless pork loin chops
Directions
Whisk honey, soy sauce, Worcestershire sauce, brown sugar, garlic, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl.
Dotdash Meredith Food Studios
Pour 1/2 of the marinade into a large resealable plastic bag; add chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning occasionally, for 4 to 8 hours. Refrigerate remaining marinade in the bowl.
Dotdash Meredith Food Studios
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove pork chops from marinade and shake off excess. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with some of 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).
Dotdash Meredith Food Studios
Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.
Dotdash Meredith Food Studios
Recipe Tips
Teriyaki sauce can replace Worcestershire sauce with equally great results.
Thick pork chops can be cut into kabob sizes and marinated in the fridge for about 2 hours. Thread onto skewers with veggies of choice. Turn and baste as needed on a medium-temperature grill until done.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade. The actual amount consumed will vary.