Ingredients

The following ingredients have 6 Servings
  • 4 pork chops (bone-in, thick-cut)
  • 1/3 cup soy sauce (reduced sodium recommended)
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon mustard powder (or dijon mustard)
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon ground black pepper (optional)

Instruction

  • In a deep bowl, whisk together the soy sauce, brown sugar, ketchup, vinegar, mustard and olive oil.
  • Add the pork chops to the bowl and turn to coat completely. Optional: cover and refrigerate for up to 24 hours.
  • Preheat an outdoor grill to high heat or about 450°F.
  • Remove the chops from the marinade and place on the grill. Discard the remaining marinade.
  • Place the marinated pork chop on the grill. Cover the lid and cook for 2-3 minutes, flip and cook another 2-3 minutes.
  • Move the chops to indirect heat to cook for 8-15 minutes longer (see note). 
  • Remove the chops to a plate and allow to rest for 5 minutes, covered lightly with foil. (This allows the juices to retreat back into the meat.) Serve and enjoy!