Grilled Pork Chops with Maple and Soy Marinade

Grilled tomahawk pork chops over direct heat.

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5 from 1 vote

Grilled Pork Chops with Maple and Soy Marinade

This is a perfect and easy marinade for pork chops. Then grilled to perfection for that added flavor.

Prep Time5

Cook Time15

Marinating Pork Chops2

Course: Entree

Cuisine: American, grilled

Servings: pork chops

Author: Mary Cressler

Cost: $15

Equipment

Ingredients

2 thick pork chops (look for 2 bone or 2-inch thick pork chops)
2 tablespoons SPG Rub

Marinade

½ cup maple syrup (We use the good stuff. Grade A.)
1 teaspoon lime zest (the zest of one lime)
¼ cup fresh lime juice (or the juice of 1 lime)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 clove garlic, minced

Instructions

Marinate: In a large bowl combine the marinade ingredients and whisk. Place into a one gallon ziplock baggie and then add the pork chops. Squeeze the air out, seal the bag, mix it all up, and then place in the refrigerator for at least 2 hours (no more than 8).
Pre-heat Grill: Prepare the grill for two-zone grilling targeting 400 – 450 degrees F in the cooking chamber. Avoid going too high with the sugar from the maple syrup.
Season Pork Chops: After 2 hours of marinating, remove the pork chops from the baggie and place onto a cutting board. Season them liberally with the SPG Seasoning. Adjust the amount based on how big the pork chops are. Discard the marinade, or see notes section for turning it into a glaze.
Grill Pork Chops over Direct Heat: Place the pork chops on the direct side of the grill and grill for 3 minutes or until you see pronounced grill marks. Flip and grill direct an additional 3 minutes or until you like the grill marks.
Finish Pork Chops over Indirect: Move the grilled pork chops to indirect heat and finish indirect until they hit your desired internal temperature. We target 140 degrees F and remove them to rest 5-10 minutes. As they rest they will continue to increase in temp to 145 degrees F while resting.
Enjoy: Slice and serve with your favorite sides.

Notes

Prep Tip: Be sure you zest the lime with a good micro plane and before you juice the lime. Best to zest it whole.

Optional Glaze: If you want to make a sauce from the marinade, place the liquid into a sauce pan over medium high heat. Let it come to a boil and cook for 20 minutes. It will reduce by half and makes a great finishing glaze.

Nutrition