These grilled honey-garlic pork chops are fantastic, tender, juicy, and delicious! We are using pork loin chops for this recipe that will require a little marinating first. Once cooked, these chops are drizzled with a sweet and savory sauce just before serving.
There is nothing more delicious than a perfectly grilled pork chop. Though our preferred chop is the rib chop, boneless loin chops work beautifully for this recipe.
What is a boneless pork loin chop?
Boneless pork loin chops are sourced from a deboned pork loin. The butcher will cut this large section into 1″-1 1/2″ thick individual pieces. While these chops are versatile and lend themselves well to different cooking methods, they can dry out quickly due to their lower fat content. To mitigate this, we recommend marinating or brining it beforehand. Doing this will help the meat retain its moisture and tenderness during the cooking process.
Ingredients for Honey-Garlic Pork Chops:
- 4 boneless pork loin chops, about 1 ½” thick
- Honey
- Lemon juice
- Soy sauce
- Garlic
- Sherry or cooking sherry
- Salt and pepper to taste
- Green onions
Keep in mind that loin meat can dry out quickly, so it’s best to have a reliable instant-read thermometer on hand so you can pull the chops off of the grill at the right moment.
Marinating Pork Chops:
- To make the honey-garlic pork chop marinade, warm the honey for 10-15 seconds in the microwave. Combine with fresh lemon juice, soy sauce, garlic, and sherry. Stir well and set aside.
- Place pork chops into a resealable plastic bag.
- DIVIDE the marinade mixture in half.
- Pour one half onto the pork chops and gently toss with tongs to coat.
- Seal the bag and place it into the refrigerator for 4-8 hours—Reserve the other half of the pork chop marinade in the fridge for later.
Grilling and Serving:
- Preheat your grill for 350 degrees F or medium heat.
- Heat reserved half of the marinade in a small saucepan. Bring to a simmer. Add a little water if the mixture is too thick. Reduce heat to low and cook for 3-4 minutes, stirring often. The sauce should coat the back of a spoon. Cover and keep warm.
- Remove chops from marinade and place them onto a cutting board—season with a bit of salt and black pepper.
- Place pork chops on the grill and cook for 13-16 minutes or until chops reach desired doneness. I recommend somewhere between 150-155 degrees F., or medium doneness.
- Once cooked, remove chops from the grill and place them onto a clean serving platter.
- Drizzle honey-garlic sauce over the pork chops, garnish with chopped green onion, or a garnish of choice.
- Store leftover pork chops in an airtight container in the fridge for 3 days. Rewarm in the microwave or your oven at 350 degrees.
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Honey-Garlic Pork Chops
Ingredients
- 4 pork chops boneless loin chops about 1 ½ inch thick
- 1/2 cup honey warm
- 1/2 cup lemon juice fresh
- 3 tablespoons soy sauce
- 4 garlic cloves peeled and minced
- 2 tablespoons sherry cooking sherry will do
- Salt and pepper to taste
- 2 green onions chopped for garnish
Instructions
- Warm honey for about 10 seconds in the microwave. Combine it with fresh lemon juice, soy sauce, garlic, and sherry. Stir well to combine. Set aside.
- Place pork chops into a resealable plastic bag.
- DIVIDE the marinade mixture in half. Pour one half onto the pork chops, move the meat around until everything is well coated. Seal the bag and place it into the refrigerator for 4-8 hours—Reserve the other half of the marinade in the fridge for later.
- Preheat grill for medium heat.
- Place reserved half of the marinade into a small saucepan. Bring to a simmer. Add a little water if the mixture is too thick. Reduce heat to low and cook for 3-4 minutes, stirring often. The sauce should coat the back of a spoon. Cover and keep warm.
- Remove chops from marinade and place them onto a cutting board—season with a bit of salt and black pepper. Place them on the grill and cook for 13-16 minutes or until chops reach desired doneness. I recommend somewhere between 150-155 degrees F., or medium.
- Once cooked, remove chops from the grill and place them onto a clean serving platter. Drizzle sauce over the top, garnish with chopped green onion or garnish of choice and serve.
