Grilled Marinated Pork Chops

Name: Grilled Marinated Pork Chops with Soy-Worcestershire Glaze
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless pork chops (about 2 lbs total); 1/4 cup soy sauce; 1/4 cup Worcestershire sauce; 1/3 cup brown sugar; 1 tbsp minced garlic; 1 tsp black pepper; 1 tsp salt; 1 tsp smoked paprika; 1 tsp dried minced onion; 2 tbsp butter, cut into 4 pats

These grilled marinated pork chops combine soy sauce, Worcestershire, and brown sugar for a savory-sweet crust while staying juicy inside. The marinade technique and proper grilling temperature are key to avoiding dry, bland results.

🌍American 🏷️Pork chops 🏷️Grilled pork chops 🏷️Pork marinade 🏷️Savory Sweet

🏷️

🏷️Grilled

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eatingwithedwardonTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by eatingwithedward

-0:00

eatingwithedwardonTikTok

Ingredients

4 boneless pork chops (about 2 lbs total)
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/3 cup brown sugar
1 tbsp minced garlic
1 tsp black pepper
1 tsp salt
1 tsp smoked paprika
1 tsp dried minced onion
2 tbsp butter, cut into 4 pats

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Instructions

1
In a bowl or container, combine soy sauce, Worcestershire sauce, brown sugar, minced garlic, black pepper, salt, smoked paprika, and dried minced onion. Mix well to combine.
2
Add the pork chops to the marinade, ensuring they are fully coated.
3
Cover the container and refrigerate for 12 to 24 hours.
4
Preheat your grill. Remove the pork chops from the marinade.
5
Place the pork chops on the hot grill and sear both sides to lock in the juices.
6
Place four pats of butter on a grill-safe metal pan or tray.
7
Transfer the seared pork chops from the grill grates onto the butter in the pan.
8
Return the pan to the grill and continue to cook until the pork chops reach an internal temperature of 145°F.
9
Remove the pan from the grill. Let the pork chops rest for a few minutes before slicing and serving.

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Tips & Notes

Pro tips

Pat pork chops dry before grilling to develop a caramelized crust; excess marinade steam prevents browning.
Use high heat (450°F+) and grill 4-5 minutes per side for 1-inch thick chops; avoid moving them repeatedly to build char.
Brush the butter pats over chops during the last minute of cooking for richness and a glossy finish.
Rest grilled pork chops for 3-5 minutes after cooking; this redistributes juices and keeps meat tender when sliced.

Substitutions

Soy sauce → tamari (gluten-free option; use 1:1 ratio)
Brown sugar → honey or maple syrup (use 1/4 cup, adjust sweetness to taste)
Smoked paprika → regular paprika (loses smokiness but maintains color and mild heat)
Worcestershire sauce → balsamic vinegar (1/4 cup; adds tanginess instead of umami depth)

Storage & make-ahead

Store leftover grilled pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or skillet over medium-low heat to avoid drying out.