Ingredients
1/4 c. honey
1/2 c. reduced-sodium soy sauce
2 cloves garlic, minced
Red pepper flakes
4 boneless pork chops
Preparation
Step 1Mix together honey, soy sauce, garlic, and red pepper flakes in a large bowl. Add pork chops, cover, and refrigerate for at least 30 minutes or up to 2 hours. Step 2Heat grill over medium-high heat and cook until seared and cooked through, 8 minutes per side. Let rest 5 minutes before serving.
The best way to ensure you aren’t overcooking your pork chops is to use a meat thermometer. Pork chops should be cooked to an internal temperature of 145°. There won’t be any pink left when you cut into it! You can safely pull the meat off the grill at 140° and after resting for a few minutes, the meat will have continued to carry-over cook to the 145°. It’s the best way to ensure your pork chop doesn’t come out dry! We recommend a cook time of 8 minutes per side, but ideally you are checking the temperature as each grill and pork chop is different. When buying your chops go for ones that are about 1" thick and boneless center cut. If you prefer bone-in those work well too. Tips On Marinating A good marinade will make a big difference in pork chops. Make sure your marinade has an acid in it to tenderize the meat and something flavorful. We use soy sauce to help with both of those things in our marinade. For some variations though you could use some dijon mustard and lemon juice, cilantro, olive oil, and lime juice, or balsamic and honey. Tips On Grilling If you have extra thick pork chops and feel they aren’t cooking through, to keep the outside from getting too charred you can create a cool zone. Keep one burner on medium heat and turn the second burner off. Move the pork chops to the off burner and keep the lid of the grill closed. Depending on how close your pork chops were to 145° check on them after 5 to 10 minutes. You still want to ensure you don’t overcook them. Have you tried these yet? Let us know how it went in the comments below!
