This Marinated Grilled Pork Chops recipe yields the best, juicy pork chops. This great recipe has a quick homemade pork chop marinade then grilled to perfect. It's keto, low carb and low fat recipe, these are the juiciest grilled pork chops!
Summer has come to a close, but we're still enjoying gorgeous weather in Kansas City! My family is trying to fit in as much fall grilling as possible before winter comes!
We celebrated the first official day of fall this week, and the weather was so beautiful that we just had to grill that evening. We had some bone-in porkchops in the refrigerator, so we invited some neighbors over for a casual dinner outside.
Pork chops are a favorite in our family. But, they are pretty low in fat content and can dry out easily, so it's hard to make a perfectly juicy pork chop. Here's a few ways to make the best grilled pork chops of your life.
Here's a few ways to make the best grilled pork chops of your life:
- Choose thick chops: We like to choose thick pork chops that are closer to 1-inch thick. There are a ton of different cuts of pork chops, so don't be afraid to ask your meat counter for help if you can't find what you need!
- Cooking technique: Avoid dry pork chops by cooking them 1 of 2 ways. 1) A super quick sear in the skillet, or 2) Marinated and slow grilled.
- Marinade: In this recipe, we use a quick flavorful marinade. A good marinade can make all the difference! It's the best way to tenderize and add flavor to a low-fat cut like this. The marinade in this recipe is both sweet and savory, combining sugar, salt, acid and heat. All of the good stuff!
- Consider bone-in pork chops: The kind of pork chops you use is totally up to you! We love to use bone-in pork chops, because they stay tender. But, this recipe works nicely for thick boneless pork chops, too.
Side Dish Recommendations:
Wondering what to pair with these flavorful pork chops? I have chosen a few side dishes that pair well with the savory rum and mustard glaze on the pork chops:
I served these marinated grilled pork chops with very simple sides, this Grilled Corn On the Cob in Foil, which goes on the grill right when you put on the pork chops, and this Kale Brussels Sprouts Salad with Apples and Bacon, which can be made ahead of time and stored in the refrigerator. It has a maple vinaigrette on it that is perfect for fall, and a great compliment to the savory rum and mustard glaze on the pork chops!
You may need to make some substitutions for the marinade. Luckily, there are common ingredients that make great substitutes for most of the ingredients!
- Substitute spicy brown mustard for for the Dijon/yellow mustard if needed.
- Substitute pineapple juice or apple juice for rum. Or substitute equal parts apple cider vinegar and brown sugar.
- Substitute soy sauce for Worcestershire sauce.
I hope that you loved these juicy grilled pork chops! If you loved the recipe, remember to leave me a comment below.
- 4 center cut, bone-in pork chops
For the pork chop seasoning:
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the marinade:
- ¼ cup dark rum
- ⅓ cup whole grain mustard
- 2 tablespoons yellow mustard or Dijon mustard
- 2 tablespoons hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon olive oil
- Marinade: In a small bowl or Ziploc bag, combine the marinade ingredients in a Ziploc bag. Reserve ¼ cup of the marinade for later, to use to glaze the chops.
- Add the pork chops to the marinade and seal to make air tight. Place in the refrigerator for up to one hour.
- Remove from the refrigerator and the marinade, and allow the chops to rest on a plate for about 20 minutes to come closer to room temperature.
- Prepare the grill: While the pork rests, prepare the grill to medium-high heat and oil the grill grate. If using a charcoal grill, prepare an area for indirect cooking by pushing the lit charcoal to one side of the grill.
- Season: Pat the marinated pork chops dry with a paper towel, and rub with the pork chop seasoning.
- Grill: Grill pork chops over low/indirect and for 7 minutes on each side.
- Then, grill for an additional 2-3 minutes per side over medium-high heat, basting occasionally with the reserved marinade. Allow grill marks to form before flipping.
- Remove from the grill when the internal temperature reaches just shy of 145 degrees Fahrenheit, with an instant read thermometer in the thickest part of the meat.
- Allow the meat to rest for about 5 minutes before cutting into it, to allow the juices to redistribute.
If you get rained out, no worries! Grill these pork chops on a grill pan on your stovetop.
Store leftover chops in an airtight container for up to 3 days.
If your chops are super thick or super thin, you may need to adjust the cooking temperature. Don't be afraid to use your meat thermometer if you're unsure!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 731mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 11g