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–+ servings

Grilled Brown Sugar Glazed Pork Chops

Juicy, thick-cut pork chops brushed with a sweet and savory homemade brown sugar glaze and grilled to caramelized perfection.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 4

Ingredients
  

For the Pork Chops:

  • 4 bone-in pork chops about 1 inch thick (approximately 2 to 2½ pounds total)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Brown Sugar Glaze:

  • ⅓ cup packed dark brown sugar
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon

Instructions
 

  • Remove the pork chops from the refrigerator 20 to 30 minutes before grilling to bring them to room temperature.
  • In a medium bowl, whisk together the dark brown sugar, melted butter, soy sauce, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, and cinnamon until smooth. Reserve one-third of the glaze in a separate small bowl for brushing after grilling.
  • Preheat the grill to medium-high heat, about 400°F to 450°F. Clean and oil the grill grates.
  • Pat the pork chops dry with paper towels. Drizzle with olive oil and season both sides with salt and pepper. Brush a generous layer of glaze over both sides of each chop.
  • Place the pork chops on the grill over direct heat. Close the lid and cook for 4 to 5 minutes without moving.
  • Flip the chops, brush the tops with additional glaze, close the lid, and cook for another 4 to 5 minutes or until the internal temperature reaches 145°F.
  • Remove from the grill and brush immediately with the reserved clean glaze.
  • Let the pork chops rest for 5 minutes before serving.

Notes

  • Let pork chops come to room temperature before grilling for even cooking.
  • Reserve a portion of the glaze before it touches raw meat for the final brush after grilling.
  • Pat the pork chops dry before glazing for the best sear and caramelization.
  • Do not press down on the chops while grilling — this squeezes out the juices.
  • Pull the chops off the grill at 145°F. The temperature will rise another 3 to 5 degrees during resting.
  • If flare-ups occur from the sugar in the glaze, move the chops to indirect heat briefly.