These grilled pork chops are marinated in a mixture of Worcestershire and soy sauces, mustard, spices, and other ingredients. The tangy marinade makes for juicy, flavorful grilled chops. Plan to marinate the chops for 3 to 6 hours for the best flavor.
I recommend bone-in pork loin chops, but boneless chops may be used for the recipe as well. Or try the marinade with bone-in or boneless country-style ribs. Any lean cut of pork you would cook on the grill may be marinated.
Serve these pork chops with your favorite potato salad and sliced fresh vegetables for a fabulous family cookout.
- 4 to 6 loin pork chops on the bone
- 1/4 cup low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown mustard, Dijon, or a gourmet mustard blend
- 2 tablespoons brown sugar, packed
- 1 clove garlic finely minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Wash the pork chops and pat dry.
- Put the chops in a large, zip-close food storage bag or nonreactive container.
- In a bowl, combine the soy sauce, Worcestershire, vegetable oil, vinegar, mustard, brown sugar, garlic, salt, and pepper. Pour the marinade mixture over the pork chops.
- Seal the bag or put a lid on the container and turn to coat the pork chops. Refrigerate for 3 to 6 hours, turning occasionally.
- Grill the pork chops over direct high heat for 5 to 7 minutes on each side, or until the chops register at least 145 F (63 C) — the minimum safe temperature for pork — on an instant read thermometer.
Serves 4 to 6.
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