Lunch / Dinner
Glazed & Grilled Pork Chops
The path to a perfect pork chop: a thick-cut chop, trimmed of fat, and grilled. The only way to top grilling it is glazing for amazing flavor. This glaze has bright lime juice, ketchup, brown sugar, honey and red pepper flakes for a spicy-sweet combination. Serve these perfect chops with a creamy side like the southern staple of creamed greens-a simple yet scrumptious side dish.
FOR THE BRINE, DISSOLVE:
FOR THE GLAZE, COMBINE:
Test Kitchen Tip
Because the glaze contains sugar, it burns easily if left over direct heat. So grill the chops half the time over the flame, then move to the unlit side of the grill.
For the brine, dissolve salt and brown sugar in hot water in a gallon-sized resealable freezer bag. Add ice to bag, then place pork chops in the brine. Seal the bag and refrigerate 1–2 hours.
Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit. Brush grill grate with oil.
For the glaze, combine lime juice, ketchup, brown sugar, honey, and pepper flakes in a bowl.
Remove chops from brine and pat dry. Rub chops with 2 Tbsp. oil and black pepper. Grill chops over direct heat, covered, 3 minutes. Rotate chops 90°; grill 3 minutes. Flip chops, brush with glaze, and move chops to unlit side of grill.
Grill chops until a thermometer inserted in the thickest part registers 145°, 6–8 minutes more.
To prevent any leaking and spills in the refrigerator, place the brine in a plastic bag set inside a large bowl.
Since pork is relatively low in fat, it tends to dry out rather quickly. Brining the pork will keep it moist.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 2g 10%
Cholesterol 48mg 16%
Sodium 727mg 30%
Carbs 34g 11%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.