Ginger-Honey Pork Chops on the Grill

These thick-cut Ginger-Honey Pork Chops are quick brined, placed on the grill and then basted with a delicious honey-ginger sauce. A lip-smacking treat for any occasion.

Ginger-Honey Pork Chops

Ginger-Honey Pork Chops on the Grill

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Dish
Cuisine American BBQ, Fusion
Servings 4 People

Ingredients
  

  • 4 rib chops, about 1 1 1/2-2 inches thick
  • for brine:
  • 1 quart cold water
  • 1/4 cup coarse salt
  • 1/4 cup white sugar
  • for basting sauce:
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 1/4 teaspoon white pepper

Instructions
 

  • To prepare the brine, mix together cold water, salt, and sugar in a large container or bowl. Submerge pork chops into solution, cover and place into the refrigerator for 2-3 hours. Remove from solution, rinse chops off with cold water and pat dry with paper towels.
  • Prepare basting sauce while chops are brining: Place all basting ingredients in a small saucepan and simmer over medium-high heat for 1-2 minutes, stirring often. Reduce heat to low and let the sauce simmer for 5 minutes. Remove from heat, cover and keep warm.
  • Preheat grill for medium-high heat.
  • Brush chops with a little oil (vegetable oil if you have it on hand), and place it on the grill. Cook for 3 minutes per side. Start basting after this point. Turn and baste every 3-4 minutes. Watch for flare-ups and reduce heat if necessary. Chops are cooked once they reach an internal temperature between 145-150 degrees F., or a 20-22 minute total cook time. If the chops are really thick, it may take longer, so start basting a little later in the grilling process, and adjust your cooking time.
  • Once cooked through, remove the pork chops from grill and place onto a clean serving platter. Let the meat rest for a few minutes, then serve with your favorite sides.

Notes

Photo by: Sabrina Baksh