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.
For best flavor, use bone-in center-cut pork loin chops. 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 memorable family cookout.
- 4 to 6 center cut loin pork chops on the bone, about 1 inch in thickness
- 1/4 cup low sodium soy sauce or tamari
- 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
- Pat the pork chops dry with paper towels.
- Put the chops in a large, zip-close food storage bag or nonreactive container with a lid.
- In a bowl, combine the soy sauce, Worcestershire sauce, vegetable oil, apple cider 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 thoroughly coat the pork chops. Refrigerate for 3 to 6 hours, turning the bag or container 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 — the minimum safe temperature for pork — on an instant-read thermometer. If the pork chops are very thick, allow more time.
Serves 4 to 6.
- Use white or red wine vinegar in the marinade instead of cider vinegar.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||5 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|