tender pork chops are perfectly glazed with a sweet and tangy sauce that caramelizes beautifully on the grill. They’re easy to make and guaranteed to impress at your next barbecue or family dinner.
Prep Time5 min
Cook Time10 min
Total Time15 min
Difficulty
Easy
Tips To Improve This Recipe
Let the meat come to room temperature before grilling for even cooking.
Use a meat thermometer to avoid overcooking; aim for an internal temperature of 145°F (63°C).
Baste with the glaze during the last few minutes of grilling to prevent burning.
Ingredients
0/7
Why This Recipe Is So Good
This dish offers a perfect balance of sweet and savory flavors with a smoky char from the grill. The glaze caramelizes beautifully, giving the meat a juicy and tender texture that is sure to please any crowd.
Directions
Lightly heat your grill to medium-high and give the grates a quick brush with oil to keep the pork chops from sticking. In a bowl, mix together the brown sugar, ketchup, mayo, mustard, Worcestershire sauce, chili powder, and a pinch of cayenne until everything’s well combined. Place the pork chops on the grill and cook them for about 5 minutes until they’re nicely seared but still just a little pink inside. Then, brush one side with the glaze and flip the chops so the glaze can caramelize on the heat. Once you see good grill marks on the glazed side, flip again, brush on more glaze, and grill until the other side is beautifully browned. Keep an eye on them, and use a meat thermometer if you have one—the pork is done when it hits 145°F in the center. Let them rest a few minutes before serving to keep them juicy.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Style Ideas
Serve alongside grilled vegetables or a fresh salad to complement the rich flavors. Mashed potatoes or a light rice pilaf also work well to soak up any extra glaze.
Reheating And Storage
Allow leftovers to cool completely before storing in an airtight container. Keep refrigerated and consume within 3 days. Reheat gently to maintain juiciness and avoid drying out the meat.
Frequently Asked Questions
Can I use a different type of mustard for the glaze?
Yes, you can substitute yellow mustard with Dijon or spicy brown mustard for a different flavor.
How do I prevent the pork chops from sticking to the grill?
Brush the grill grates with oil before cooking and make sure the grill is properly preheated.
Can I make the glaze ahead of time?
Yes, the glaze can be prepared a day in advance and stored in the refrigerator.
What if I don’t have a grill—can I cook this on the stove?
Yes, you can cook the pork chops in a hot skillet, then brush with glaze and broil briefly to caramelize.
How can I tell when the pork chops are fully cooked?
Use a meat thermometer; the internal temperature should reach 145°F.
Is it necessary to let the pork chops rest after grilling?
Yes, resting for a few minutes helps the juices redistribute, keeping the meat moist.
Can I omit the Worcestershire sauce and chili powder?
Yes, both are optional and can be left out without affecting the core flavor.
What thickness of pork chops works best for this recipe?
Pork chops about ¾ inch thick are ideal for even cooking and proper glazing.
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