Tender, juicy, thick, Grilled Pork Chops are an easy dinner that everyone will enjoy. The marinade is sweet and tangy and pairs perfectly with the pork!
In a bowl (with a spout) or a large measuring cup, whisk together the oil, pineapple juice, soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, and black pepper.
Pat pork chops dry them with a paper towel. Pierce the pork chops all over with a knife (refer to my pictures above) and place them in a large resealable bag.
Pour the marinade over the pork chops and seal the bag, removing any excess air. Place the bag in the fridge to marinate for at least 8 hours or preferably overnight.
Before grilling, lightly oil the clean grill grates with a paper towel dipped in vegetable oil. Preheat the grill to 350°F.
Remove the pork chops from the marinade and set the marinade aside in a bowl.
Place the pork chops on the grill.
Grill the pork chops for about 4 minutes per side, basting frequently with the reserved marinade.
The pork chops are ready when an instant-read meat thermometer reads 145°F when inserted into the thickest part of the chop.
Remove the pork chops from the grill and let them rest for 5 minutes before serving.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
If you want less sweetness, substitute the pineapple juice with apple cider vinegar.
Make sure the pork chops come to room temperature before cooking.
Don't overcook your pork chops or you'll dry them out. Use a meat thermometer and pull them off the grill a few degrees before 145F so they can finish cooking and reach 145F off the grill as they rest.
The marination time is what really brings the flavor to this dish. I high suggest letting them marinate the full 8 hours, if you must reduce it, don't go shorter than 4 hours.