Brown Sugar Marinade for Pork Chops

5 from 3 votes

This brown sugar marinade makes for a flavorful, juicy pork chop that cooks quickly and tastes delicious!

Prep Time10

Cook Time7

Marinade time3

Total Time3 17

Course: Main Course

Cuisine: American

Servings:

Calories: 447kcal

Author: Paige

Remove the pork chops from their packaging.
In a large plastic freezer bag or shallow pan, combine the olive oil, brown sugar, soy sauce, garlic, mustard, pepper and water.
Add the pork chops to the freezer bag or pour it over them in a shallow pan, then turn to coat everything evenly. Let this refrigerate for at least 3 hours, and preferably overnight.
Let the chops sit out at room temperature at least 30 minutes before you cook them.
If using an outdoor grill, be sure to brush a little oil the grates before placing the chops down on medium high heat.
If using a grill pan, add a teaspoon or more of olive oil and let it heat medium-high
Cook with the lid on undisturbed for 3-4 minutes, then turn and cook for another 3 minutes.
Remove from the heat, cover them with foil to rest for 10 minutes before serving.
It's important not over-cook the chops, which is easy to do. Watch your cooking time, and always let the chops rest for 10 minutes before cutting in to them.
For 1" inch thick chops: Cook for 3-4 minutes, then turn and continue to cook on the other side for another 3 minutes.
For 1/2" inch thick chops: Cook for 3 minutes, turn and cook for another 2 minutes.
For 2" inch thick chops or more: Brown both sides quickly in a grill or cast iron pan, then finish cooking in a 350 degree oven until the internal temperature is just under 145 degrees, approximately 8-10 minutes.
Tent (cover) the chops with foil and let them rest for 10 minutes.

The most important tips for this recipe are don't fuss with or move the chops once you've placed them on the grill and, of course, don't overcook them.
The best pork chops are allowed to rest for 10 minutes before you cut into them
Quick-cooking retains the moistness and flavor.
The cooking time will vary based on the thickness of the meat.
Boneless pork chops don't work as well with this recipe, also, thin pork chops are very easy to overcook.
If it smells like the grill pan is burning (from the sugars on the marinade) turn the heat down to medium or medium low.
I like to pull this marinade together the evening before and let it sit in the fridge overnight, but you'll have good results from marinating for 3-6 hours too.
Be sure to take the chops out of the refrigerator at least 30 minutes before you plan to cook them to bring them closer to room temperature.

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