Honey Grilled Pork Chops

Total Time
Prep 10 mins
Cook 30 mins

These tasty chops have a bit of an Oriental flair! Can easily be done under the broiler if you don't wish to grill outdoors, or if it suddenly rains! Prep time does not include marinating time.

Ingredients Nutrition


  1. Trim excess fat from chops; then prick with a fork on both sides and set aside.
  2. Combine soy sauce, ginger and garlic in a small bowl; pour half of this in a shallow pan and add the chops.
  3. Pour remaining sauce/marinade over the chops, then refrigerate for up to 8 hours, turning occasionally.
  4. Prepare grill; spray grill rack with non-stick spray before heating.
  5. Combine sugar, honey and sesame oil in a small saucepan; cook on low until sugar dissolves then remove from heat.
  6. Remove chops from marinade and discard marinade.
  7. Drizzle chops lightly with peanut or other oil on both sides, and grill directly over coals or heat until lightly charred.
  8. Turn chops and do opposite side; then move away from direct heat.
  9. Brush chops with honey glaze and cover grill.
  10. Turn and baste chops several times, until meat checks done, about 30 minutes or a cut towards the bone section shows no blood and only pale pink to browned meat.


Most Helpful

this is a great recipe . I used fresh ginger. Easy to prepare and will please the fussiest person in your house.

wendy s July 01, 2002

Soooooo good! I made this and my husband and I loved it. My son, who doesn't usually like meat said it was good and ate it before he ate anything else. I took it to work for leftovers and people kept stopping in my office to find out what smelled so great. This is a definite keeper! :) One thing I did differently was after I removed the meat from the marinade I put the leftover marinade in a small pan, added a couple tablespoons of sesame oil and reduced it to make a sauce to drizzle or dip (which was also good on the zucchini we had with it)

dsimkovic September 02, 2009

This made the best and the most tender pork chops I've ever tasted! I added fresh minced ginger to both the marinade and the glaze for added flavor. For my daughter's 40th birthday (with a houseful for dinner) I butterflied a boneless pork loin roast and marinated it for three days and it was wonderful! This is a keeper!

Jan Black May 08, 2003

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