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 on the Grill
- 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
- 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 3 hours. Remove from solution, rinse chops off with cold water and pat dry with paper towels.
- Toward the last half hour of brine time, prepare the basting sauce. 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 should be completely cooked with an internal temperature between 145-150 degrees F. in 20-22 minutes total. If they are really thick, it may take longer, so start basting a little later in the grilling process.
- Once cooked through, remove from grill and let rest for a few minutes. Serve with your favorite sides.