17 Nov Grilled Pork Loin Chops
Meat the Butchers heritage pork is family farm raised. This savory pork is an excellent source of protein and when grilled just right, has a tender and crispy crust that can be cut with a fork.
2 cloves garlic, minced
2 tbsp brown sugar
3 tbsp honey
3 tbsp soy sauce
3 tbsp Worcestershire sauce
2 tsp ketchup
1/2 tsp ground ginger
1/2 tsp onion powder
1/4 tsp ground cinnamon
1/8 cayenne pepper
2 (6 ounce) thick-cut boneless pork loin chop
Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145°F (63°C).
Pour remaining reserved marinade into a small saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, abut 5 minutes, stirring constantly; serve sauce with chops.