Let’s face it. Plain old pork tends to be a little bland. Luckily, there are easy and delicious ways to spice up an ordinary, everyday pork chop. The best part is that they’re all relatively easy to put together. Often, all it takes is throwing a few ingredients together, letting the chops marinate, and tossing them on the grill. These seven grilled pork chops encompass all things delicious: tasty marinades, flavorful seasonings, and savory chops. So fire up the grill and try one of these marvelous recipes for yourself!
1. Teriyaki Pork Chops with Blueberry-Ginger Relish
Grilled pork chop perfection combined with a blueberry-ginger relish creates a healthy dish to enjoy any night of the week. For the best results, take a few minutes in the morning to get the pork chops marinating. The longer they marinate, the better the flavor! This guiltless Eating Well recipe yields 4 servings and only contains 229 calories and 8 grams of fat.
- 4 bone-in center-cut pork chops, (about 1¾ pounds), trimmed of fat
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons dry sherry
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- ¼ teaspoon crushed red pepper
- 1 cup fresh blueberries, coarsely chopped
- 1 shallot, chopped
- 1 serrano chile, seeded and minced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon minced fresh ginger
- ¼ teaspoon salt
Directions: To marinate, place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar, and crushed red pepper in a small bowl. Add the marinade to the bag, seal, and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight. To prepare the relish, combine blueberries, shallot, chile, cilantro, lime juice, ginger, and salt in a small bowl about 20 minutes before grilling the pork. Preheat the grill to high. Remove the pork chops from the marinade. Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.
2. Spice-Rubbed Grilled Pork Chops
Dry rubs are a great way to season your pork chops; it enhances the flavor, making for a juicy, grilled treat. For this recipe, Epicurious recommends using pork chops that are about 1-inch thick. You can add a side of barbecue sauce to these chops, but you probably won’t need it. The dry rub recipe, which yields 6 to 8 servings, creates a pork chop that is bursting with flavor.
- 3 tablespoons sweet paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon coarse salt, either kosher or sea salt
- ¾ teaspoon sugar
- ¾ teaspoon chili powder
- ¾ teaspoon granulated garlic or garlic powder
- ¾ teaspoon onion powder
- ¼ to ½ teaspoon ground cayenne
- 6 to 8 (10- to 11-ounce) bone-in pork rib chops, ¾ to 1 inch thick
- Vegetable oil spray
Directions: Prepare the dry rub 1 to 8 hours before you plan to grill the pork chops. To prepare the dry rub, combine the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate. Fire up the grill, bringing the heat to medium.
Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes. Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.
3. Marinated Pork Chop With Pineapple Salsa
Pineapple, tomato, red onion, jalapeno, and cilantro create a tangy salsa that enhances your pork’s savory flavors. This Food Network recipe, which yields 4 servings, is really easy to put together; it will only take you about 10 minutes to prepare the marinade and salsa. After that, you just need to muster up enough patience to wait while your pork chops marinate.
- ¼ teaspoon lime zest
- 2 limes, juiced
- 1 tablespoon honey
- 1 small shallot, chopped
- 1 jalapeno, chopped and seeds removed
- 1 garlic clove, chopped
- ½ cup olive oil
- ½ pineapple, diced and cored, juices reserved
- 1 tomato, diced
- ½ red onion, minced
- ½ small jalapeno, diced
- 1 tablespoon chopped cilantro leaves
- 1 lime, juiced
- Salt and pepper
- 4 bone-in, center-cut pork chops
Directions: For the marinade, blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours. For the salsa, mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld. Preheat the grill to medium heat. Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.
4. Skinny Pineapple Teriyaki Pork Chops
The teriyaki adds a delicious kick to your chops, while the pineapple and minced ginger bring a touch of sweetness to this Skinny Mom dish. The best part? It’s low in calories and fat. This recipe yields 4 servings and each contains 234 calories and 3 grams of fat.
- 4 (4 ounce) pork chops
- 4 slices fresh pineapple, cut 1 inch thick
- ½ cup reduced-sodium soy sauce
- ¼ cup brown sugar
- 3 tablespoons rice vinegar
- 1 tablespoon minced ginger
- ¼ cup water
- 2 tablespoon minced garlic
Directions: In a small bowl, whisk marinade ingredients together. Place pork chops and marinade in a sealed bag. Place in the fridge for at least 3 hours, turning the bag every couple hours. Remove pork chops from bag. Pour the marinade in the saucepan. Cook over medium heat until it boils, about 4 minutes. Reduce to simmer for another 6 minutes, stirring frequently. Place in a small dish; you will be using this marinade to brush on your chops and pineapple.
Preheat grill to medium-high. Lightly coat grill rack with nonstick cooking spray. Place pork chops on grill, and cook for 5 minutes on one side. Flip chops over and brush marinade on chops, add pineapple to grill and cook for an additional 3 to 4 minutes. Flip pineapple halfway through. Let chops rest for 3 to 5 minutes before serving. Place a pineapple slice on each chop.
5. Grilled Pork Chops with Clementine Marmalade
Oui, Chef’s recipe, which combines pork chops with a savory clementine marmalade, will make you feel as though you’ve entered New Orleans. This delectable recipe puts a sweet spin on traditional Southern cooking and will ensure you never eat plain pork chops again. This recipe yields 4 servings.
Brined Pork Chops
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon soy sauce
- 5 allspice berries
- 1 star anise
- ½ teaspoon whole black peppercorns
- 1 bay leaf
- 4 bone-in pork loin chops (at least 1 inch thick)
- 8 clementines (or 6 tangerines or Satsumas)
- 1 cup sugar
- 1 small onion, diced
- 3 roma tomatoes, seeded and diced
- 4 tablespoons apple-cider vinegar
- 2 teaspoons freshly grated ginger
- 1 tablespoon ketchup
- Prepared horseradish to taste
- Kosher salt to taste
Directions: Place all the brine ingredients into a medium sauce pan along with 3 cups of water. Bring the brine to a boil, whisking to dissolve the sugar and salt, then simmer for 5 minutes; remove from the heat and cool completely. When cool, pat the pork chops dry then place in a ziplock bag with the cooled brine. Place in the fridge for at least 4 hours, or overnight, flipping the bag at least once to make sure the chops are evenly marinated. When ready to serve, remove the chops from the brine, pat them dry with paper towels, and let sit at room temperature for 10 to 15 minutes. Season lightly with salt and pepper. Sear (over medium-high heat), grill, or broil for 5 to 6 minutes on each side. Serve hot with the marmalade on the side.
To make the marmalade, juice 2 of the clementines, removing the seeds. Grate the zest of the remaining clementines, then peel, segment, and cut the flesh into smallish pieces, removing any seeds and reserving the juice. Place the zest, clementine pieces, juice, sugar, onion, tomatoes, vinegar, ginger, and 1 cup water in a 2-quart saucepan. Bring the mix to a boil, stirring to dissolve the sugar. Simmer gently over low heat, stirring occasionally, for 35 to 45 minutes. When the mixture is thickened and almost syrupy, stir in the horseradish to taste, then add the ketchup. Season with salt and let cool.
6. Grilled Pork Chops
Allrecipes.com’s pork chops are delightfully simple. All it requires is a few ingredients, and it only takes a couple of minutes to throw the marinade together. Before you leave for work, quickly whip up the marinade, have your pork chops marinate all day, and you’ll come home to a well-seasoned dinner that just needs to be grilled.
- ½ cup water
- ⅓ cup light soy sauce
- ¼ cup vegetable oil
- 3 tablespoons lemon pepper seasoning
- 2 teaspoons minced garlic
- 6 boneless pork loin chops, trimmed of fat
Directions: Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the pork chops from the marinade and shake off excess. Discard the remaining marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees Fahrenheit.
7. Beer-Brined Grilled Pork Chops
Lager beer, mild molasses, and zesty seasonings create a unique and delicious tasting pork chop. With a recipe this good, don’t be surprised if your friends start asking you to host barbecues at your place. Bon Appetit’s recipe yields 6 servings, but if you like this recipe as much as we think you will, you may want to consider doubling the batch!
- 2 cups water
- 2 cups dark lager beer
- ¼ cup coarse salt
- 3 tablespoons (packed) dark brown sugar
- 3 tablespoons mild-flavored (light) molasses
- 1 cup ice cubes
- 6 1- to 1 ¼-inch-thick center-cut bone-in pork chops
- 7 large garlic cloves, minced
- 3 teaspoons coarsely ground black pepper
- 2 teaspoons salt
- 2 teaspoons dried sage leaves
Directions: Combine 2 cups water, beer, ¼ cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate for 4 hours, turning bag occasionally. Preheat your outdoor grill to medium-high heat. Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145 degrees Fahrenheit to 150 degrees Fahrenheit, about 10 minutes per side. Occasionally move your chops to a cooler part of the rack if they’re burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.