Ingredients
▢½ cup ketchup
▢2 to 3 tablespoons honey
▢2 to 3 tablespoons reduced-sodium soy sauce
▢2 tablespoons olive oil
▢2 tablespoons apple cider vinegar (or lemon juice)
▢1 teaspoon garlic powder
▢1 teaspoon salt
▢1 teaspoon black pepper
▢½ teaspoon red pepper flakes, optional and to taste
▢4 bone-in pork chops, each about 1-inch thick (or use boneless pork chops, either are fine)
▢Fresh parsley, optional for garnishing
Instructions
Marinade – To a large bowl, add all the ingredients (except the pork chops and parsley) and whisk to combine and create the marinade. Tip – Alternatively, you can add everything to a large gallon-sized zip top bag rather than using a bowl to marinate. If you’re doing it in a bag, put the pork chops in first, then add everything else (except parsley), seal the bag, and squish everything around very well to combine and coat.
A white bowl contains red sauce, a brown liquid, and a white powder on a white background.
Add the pork chops to the bowl, and flip the around a few times to coat them evenly in the marinade. Cover with plasticwrap or foil, and refrigerate for 1 hour.
Pork coated in a red sauce, placed in a white bowl.
In the final moments of marinating, preheat your grill to medium-high heat.
Grilling – Place each of the 4 pork chops on the grill, and grill for about 5 to 7 minutes on the first side. Reserve the extra marinade that’s in the bowl or ziptop bag to be brushed on second side after flipping.
Flip the chops over midway through cooking and brush on some of the extra reserved marinade mixture leftover from the bowl or ziptop bag to essentially glaze the chops. I like to brush it on quite thick for very saucy pork chops. Discard whatever marinade remains at this point.
Grill the second side for another 5 to 7 minutes, or until done. Cooking Tips – Pork is done when the interior temp reaches 145F. Don’t guess! Measure it with a digital thermometer intended for cooking to be absolutely sure. If the chops are cooking too quickly, make sure to turn the heat down on your grill and/or move them to a cooler spot. Once you place the chops on the grill grates, don’t move them around until it’s time to flip. Bone-in chops will take a few minutes longer to cook than boneless so all cooking times listed are approximate estimations; obviously cook until they’re done for you.
Three pieces of grilled, glazed barbecue pork on a grill grate, showing char marks and a shiny coating of sauce.
Place the cooked pork chops on a serving platter and let them rest for 5-10 minutes so the internal juices redistribute before optionally garnishing, slicing and serving.