BBQ pork chops

    4 hours 35 min

    Boneless pork chops, marinated in a tangy sweet-and-savoury marinade with a hint of spice, then cooked to perfection on the barbecue.

    15 people made this

    Serves: 2 

    • 2 cloves garlic, minced
    • 2 tablespoons brown sugar
    • 3 tablespoons honey
    • 3 tablespoons soy sauce
    • 3 tablespoons Worcestershire sauce
    • 2 teaspoons ketchup
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon cayenne pepper
    • 2 thick-cut boneless pork chops, about 175g each

    Prep:10min  ›  Cook:25min  ›  Extra time:4hr  ›  Ready in:4hr35min 

    1. 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 food bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal. Marinate in the fridge for 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
    2. Preheat an outdoor BBQ for medium heat, and lightly oil the grate.
    3. Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Cook chops on the preheated barbecue, basting with the reserved marinade until meat is browned and no longer pink inside, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 63 degrees C.
    4. Pour remaining reserved marinade into a saucepan over medium heat, bring to the boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

    Cook's notes

    Teriyaki sauce can replace the Worcestershire sauce with equally great results.

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    Reviews in English (403)


    These were tasty and my husband & daughter really liked them...however, as written this is a 4 star in my book due to the ginger. The ginger amount really needs to be decreased unless you love ginger. As written, the ginger overpowers. Next time, I will decrease the ginger. With this change they should be perfect.  -  17 Jul 2011  (Review from Allrecipes US | Canada)


    Wow! This was good! I doubled the ingredients for 5 chops. I didn't have soy sauce, so I substituted teriyaki in it's place. Followed the rest of the recipe as stated. Although, I forgot to reserve part of the marinade before putting in the chops, so I just boiled it for 5 minutes before basting the chops on the grill. I let the chops marinate for 8 hours before grilling. These were awsome! BTW... the USDA just revised their recommendations for cooked pork temps. They now recommend cooking pork to an internal temp of 145 degrees, and then letting rest for 3 minutes.  -  06 Jun 2011  (Review from Allrecipes US | Canada)


    Results were great (even though I didn't have enough Worchestershire sauce as I did 7 times the recipe)! Everyone loved it. I did stir-fry vegetables as one of my side dishes and found that the sauce is actually a great stir-fry sauce!!! Next time I make a stir-fry of any kind I will use this sauce!  -  25 Jun 2011  (Review from Allrecipes US | Canada)