¼ cup olive oil
¼ cup low-sodium soy sauce
2 tablespoons brown sugar or honey
1 tablespoon Dijon mustard
3 cloves garlic minced
¼ teaspoon black pepper
4 bone-in pork chops at least 1 inch thick are best*

Marinate Pork Chops

Make the marinade by combining the olive oil, soy sauce, brown sugar, Dijon mustard, garlic, and pepper in a small bowl. Whisk to mix.
Place pork chops in a large zip-top bag or baking dish and pour marinade over the pork chops. Put in the refrigerator to marinate for at least 1 hour, and up to 8 hours.

Grill Pork Chops

Preheat grill to 400° F (medium-high heat).
Remove pork chops from the marinade and discard excess marinade. Sear pork chops on the grill, about 2 minutes per side. Then reduce heat to medium.
Grill pork chops for an additional 4-7 minutes per side to an internal temperature of 145 degrees F. Use an instant-read thermometer to measure the internal temperature of the thickest portion of the pork chop without touching the bone. Pork chops thicker than 1 inch may take longer to cook through.
Let pork chops rest on a clean plate for 5 minutes (cover the plate with foil) and then serve.


You can also use boneless pork chops. Boneless chops may require a few fewer minutes to cook.