Glazed Grilled Pork Chops


Pork is a great meat. Period. There are so many parts of the pig that I respect and enjoy thoroughly – belly, ribs, chops, shanks, NOM. Pork chops are always very reasonably priced at the grocery store compared to other meats, and they are delicious! They are easy to cook, quick on the grill, absorb flavor like a champ and are very versatile.

Tonight I am making my Restaurant Redo of The Jackson Salad and knowing my husband, he likes meat w/ dinner. So instead of doing just an entree salad, I chose to make these pork chops to accompany. This is a trusted recipe for quick weeknight dinners – it will never let you down. I make the marinade, let marinate overnight, and we grill them when we get home from work. These are sweet and a bit tangy – just the perfect balance!

And here’s how…


  • 1 tsp dried ground oregano
  • 1 tsp onion powder
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1/3 cup soy sauce
  • 1.5 tbsp brown sugar
  • 1 tsp black pepper


  1. In a mason jar or a bowl with tight fitting lid, combine all ingredients.
  2. Shake well.
  3. Place pork chops into bowl or shallow pan just large enough to hold the meat. Pour over marinade, cover and let sit for at least 2 hours, no longer than 24. I let mine rest for about 20 hours.
  4. Remove pork from marinade and place on plate – heat up the grill, but do not grill yet.
  5. Place remaining marinade into small saucepan and bring to boil for 5 minutes. Stir occasionally.
    • This sauce will now be used for basting the chops while on the grill – but we must boil it first since it was in contact with raw meat. It was contaminated so we boiled out all the bad bacteria.
  6. Turn off heat and let sauce rest.
  7. Place porkchops on grill and if you want those awesome cross-hatch grill marks, check out this video by Weber. Very cool and helpful.
  8. As you cook each side of the meat, baste lightly with the sauce that has been boiled. There is sugar in the sauce so be sure not to use too much or it will caramelize and burn.
  9. Pork should be at 145 degrees for medium rare. We usually cook ours until it registers 150 and let rest for a few minutes.
  10. EAT!
Step 1 – making marinade
Step 3 – marinate the pork chops
Step 4: Remove chops from marinade
Step 5: Boiling the marinade
Pork with The Jackson Salad (Restaurant Redo post)

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