A honey-soy marinade built on pantry staples gives boneless pork loin chops a tangy, lightly sweet flavor, with a spiced glaze made from the same mixture served alongside. The recipe calls for a 4- to 8-hour refrigerated marinade, then 8 to 10 minutes per side on a medium-heat grill.
The marinade combines 3 tablespoons each of honey, soy sauce and Worcestershire sauce with 2 tablespoons brown sugar, 2 cloves minced garlic, 2 teaspoons ketchup, and smaller amounts of ground ginger, onion powder, ground cinnamon and cayenne pepper. Whisking everything together takes about 10 minutes of prep.
Half the mixture goes into a resealable plastic bag with two 6-ounce thick-cut boneless pork loin chops. The bag is sealed and refrigerated for 4 to 8 hours, turned occasionally. The remaining marinade stays covered in the refrigerator.
Grilling and Reducing the Glaze
The chops are removed from the marinade, shaken off, and grilled over medium heat on a lightly oiled grate. They are basted with some of the reserved marinade and cooked until browned with good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C).
The rest of the reserved marinade is poured into a saucepan, brought to a boil, then simmered until slightly thickened, about 5 minutes, stirring constantly. That sauce is served with the chops.
Total time is 4 hours 35 minutes, including 10 minutes prep and 25 minutes cook time. The recipe serves 2, with 429 calories, 8 grams fat, 49 grams carbs and 40 grams protein per serving.
Editorial Notes