Dinner Meat Dishes Pork Main Course Pork Chops Sweet and Savory Grilled Pork Chops 5.0 (3) 3 Reviews The fragrant marinade for these pork chops both infuses the meat with tons of flavor and ensures that the rib-cut chops, which already have slightly more fat than a center-cut chop, remain tender and moist on the grill. The sugar in the marinade helps to create a beautiful dark golden brown crust with areas of light charring. Once the chops are on the grill, refrain from moving them around too often in order to allow grill marks to form. If you'd like, grill some asparagus and sliced sweet potatoes as well to round out your meal. By John Somerall John Somerall John has a passion for all things related to food, with a particular interest in kitchen gadgets and food-related equipment. He has a thorough background in food, with ten years of restaurant experience and a focus on fine dining. John has managed kitchens for James Beard Award-winning chefs and continues to expand his passion for cooking through charity events. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Active Time: 20 mins Total Time: 1 hr 25 mins Servings: 4 Ingredients ¼ cup packed light brown sugar ¼ cup fresh rosemary leaves, chopped 2 tablespoons olive oil 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar 2 tablespoons fresh thyme leaves, chopped 2 teaspoons Dijon mustard ½ teaspoon crushed red pepper 4 large garlic cloves, smashed 2 ½ teaspoons kosher salt, divided 1 teaspoon black pepper, divided 4 (12-ounce, 1-inch-thick) bone-in rib-cut pork chops Directions Whisk together brown sugar, rosemary, oil, soy sauce, Worcestershire sauce, vinegar, thyme, mustard, crushed red pepper, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper in a medium bowl until well combined. Transfer mixture to a large baking dish or a large ziplock plastic bag; add pork chops (and seal bag, if using), and gently massage to completely coat pork. Cover baking dish with plastic wrap (or lay sealed bag flat on a baking sheet), and let pork chops marinate at room temperature 1 hour, flipping pork halfway through marinating time. Meanwhile, preheat grill to medium-high (400°F to 450°F). Remove pork from marinade, and gently brush off large solids; discard marinade and solids. Pat pork dry using paper towels; sprinkle evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Place pork on oiled grates; grill, uncovered, until chops are deeply caramelized and lightly charred and a thermometer inserted into thickest portion of meat registers 135°F, 4 to 5 minutes per side. (Alternatively, heat a lightly-oiled grill pan over medium-high. Place pork on pan; cook until chops are deeply caramelized and lightly charred and a thermometer inserted into thickest portion of meat registers 135°F, 4 to 5 minutes per side.) Transfer pork to a large platter; let rest 5 minutes. Serve. Rate It Print