Mix the garlic, brown sugar, honey, soy sauce,
Worcestershire sauce, ketchup, ginger, onion powder,
cinnamon, and cayenne pepper together in a bowl. Pour
half the mixture into a large plastic zipper bag, and
place the pork chops into the marinade. Squeeze the
air out of the bag, and seal the bag. Refrigerate 4
to 8 hours, turning occasionally. Refrigerate
remaining marinade in the bowl.
Preheat an outdoor grill for medium heat, and lightly
oil the grate.
Remove the pork chops from the plastic bag, and shake
excess droplets of liquid from the chops. Discard the
marinade from the plastic bag. Grill chops on the
preheated grill, basting with the reserved marinade
until meat is browned, no longer pink inside, and
shows good grill marks, 8 to 10 minutes per side. A
meat thermometer inserted into the thickest part of a
chop should read at least 145 degrees F (63 degrees
C).
Pour remaining reserved marinade into a saucepan over
medium heat, bring to a boil, and reduce heat to a
simmer. Cook the marinade until slightly thickened,
about 5 minutes, stirring constantly; serve sauce with
chops.
Serving
Suggestions
Teriyaki sauce can replace the Worcestershire sauce with equally great results.
Originally Submitted
2/15/2016
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