Sweet Grilled Pork Loin Chops

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Grilled Pork Loin Chops Recipe

Fire Grilled Pork Loin Chops with a Sweet Honey and Brown Sugar Glaze

This is a simple recipe for sweet and savory grilled pork loin chops cooked over hardwood heat.

Ingredients: What You’ll Need

  • 2 cloves garlic (minced)
  • 2 tablespoons brown sugar
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cinnamon
  • Pinch of cayenne pepper
  • Six or eight small apple wood chips (soaked)
  • Six pork loin chops (WalMart sells a nice six pack)
  • Your favorite spice rub

The Prep

In a small bowl, mix the first 10 ingredients above to form a marinade. Be sure to whisk completely so that there are no lumps and you have a nice smooth consistency.

Place the chops in a large resealable bag so that they can all lay flat on one layer and pour 3/4 of the marinade into the bag. Work it around to ensure all chops are covered. Refrigerate for four to six hours and flip the bag over at the midway point.

Reserve the remaining marinade in the refrigerator to use as a glaze while cooking.

Thirty minutes before cooking remove the chops from the refrigerator and from the baggie.

Lay them flat on a tray and lightly coat them on both sides with canola oil.  Dust generously on both sides with your favorite rub (I like Famous Dave’s Rib Rub for the chops).

Apple Wood Grilled Pork Loin Chops

These are the pork loin chops with their final glaze and moments before removal from the grill.

The Cook

Heat your hardwood lump charcoal (or gas grill if you must) to approximately 375F-400F. Be sure that that grill is in place while heating your grill.

Oil the cooking grate (rub it with a folded paper towel with some oil on it) so that the chops will not stick.

Add the apple wood chips to the coals to add a subtle smoke flavor to the pork. This small amount of wood chips will burn off quickly, but it will add a very subtle nuance of apple wood smoke to the chops. This — together with the wood flavor from the lump charcoal, will complement the marinade very well.

Grill the chops approximately six to eight inches above the coals.

Flip after eight to 10 minutes, or when the chops have deep grill marks and color on one side. Continue to turn the chops every few minutes to get a nice even all around cook. Pay attention to the hot spots on your grill and adjust placement as necessary.

Baste the chops with the extra marinade throughout the cook.

Brush the chops one last time to form a glaze when they reach 155F or so.

Grill to an internal temperature of 160F.

Remove from heat and let rest under a foil tent for five to 10 minutes before serving.

Tools of the Trade

For this cook I used my Big Green Egg with hardwood lump charcoal, apple wood chips and the cast iron cooking grate. I grilled the chops directly over the coals with the cooking grate set atop the firebox lip (the grate was not raised).

Note: Some people like their pork done to 145F, but I tend to follow the Canadian food cooking guidelines and prefer my pork cooked to 160F. It is always moist and tasty. If you prefer your pork on the rare side, adjust the glazing to be done sooner (around 140F).

Mike Belobradic
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