Rum Marinated Grilled Pork Chops

This Marinated Grilled Pork Chops recipe will give you the juiciest grilled pork chops with its great pork chop marinade.

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. The weather was so beautiful this week that we grilled several times. 

Pork chops are a favorite in our family. But they are pretty low in fat content and can dry out easily. It can be difficult to get a juicy pork chop without using a pork chop marinade recipe like this one!

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 super-fast over high heat, or slow!
• 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. 

For a salad, I recommend making this Kale Brussels Sprouts Salad, 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!

Recipe Substitutions

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 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.
• Add a squeeze of lemon juice or lime juice to add extra acidity.

I think this is the best pork chop marinade, but it also works well on chicken, pork tenderloin or pork loin. I also have a great steak marinade if you’re ever in need!

Saving Leftover Pork Chops

Store leftover chops in an airtight container in the refrigerator for up to 3 days.

I hope that you loved these juicy grilled pork chops! If you loved the recipe, remember to leave me a comment below.

Marinated Grilled Pork Chops

Yield: 4

Prep Time: 1 hour hr

Cook Time: 24 minutes mins

Additional Time: 5 minutes mins

Total Time: 1 hour hr 29 minutes mins

Author: Michelle Goth

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!

4.72 from 14 ratings

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Ingredients

 

½x1x2x

• ▢ 4 pork chops, bone-in, center cut

For the pork chop seasoning:

• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon onion powder
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon black pepper

For the marinade:

• ▢ ⅓ cup whole grain mustard
• ▢ ¼ cup dark rum
• ▢ 2 tablespoons yellow mustard, or Dijon mustard
• ▢ 2 tablespoons hot sauce
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 tablespoon brown sugar
• ▢ 1 teaspoon olive oil

Instructions

 

• Marinade:

  In a small bowl, combine the marinade ingredients. Whisk together to combine. Reserve ¼ cup of the marinade for later, to use to glaze the chops.
• Pour the rest of the marinade into a large Ziploc bag. Add the pork chops to the marinade and seal to make airtight, pressing out as much air as possible. 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.

Video

Notes

If you get rained out, no worries! Grill these pork chops on a grill pan on your stovetop over high heat with olive oil or avocado oil.

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!

Serving: 1, Calories: 137kcal, Carbohydrates: 2g, Protein: 11g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Cholesterol: 33mg, Sodium: 731mg, Fiber: 1g, Sugar: 1g

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