There’s something about pork chops that takes me back to weeknight dinners growing up. They’re quick to make, filling, and honestly pretty forgiving if you’re not a grill master. But plain pork chops can be boring, which is where a good marinade comes in.
This honey garlic version hits all the right notes. Sweet from the honey, a little salty from the soy sauce, and plenty of garlic flavor. The ketchup might seem weird at first, but trust me—it brings everything together and gives the chops a nice glaze on the grill. Plus, you probably have all these ingredients in your pantry already.
Want a dinner that looks like you put in way more effort than you actually did? These pork chops are your answer. They’re ready in about 30 minutes, and cleanup is easy. Serve them with some rice and veggies, and you’ve got yourself a solid weeknight meal.
Why You’ll Love These Grilled Honey Garlic Pork Chops
- Ready in under 30 minutes – From start to finish, you’ll have juicy, flavorful pork chops on the table in less time than it takes to order takeout.
- Simple pantry ingredients – The marinade uses basic staples like ketchup, honey, and soy sauce that you probably already have in your kitchen.
- Sweet and savory flavor – The honey garlic glaze creates that perfect balance of sweetness with a hint of garlic that makes these pork chops absolutely delicious.
- Easy weeknight dinner – With minimal prep and quick cooking time, this recipe is perfect for busy nights when you want something tasty without the fuss.
- Kid-friendly – The sweet glaze makes these pork chops a hit with children and adults alike, making dinner time a lot easier.
What Kind of Pork Chops Should I Use?
For this recipe, boneless pork chops are the way to go since they cook more evenly on the grill and are easier to eat. You’ll want to look for chops that are about 1 to 1.5 inches thick – anything thinner tends to dry out quickly on the grill, while thicker cuts might not cook through properly in the time it takes to get a nice char. Center-cut chops are usually your best bet because they’re lean but still have enough marbling to stay juicy. If you can only find bone-in chops at the store, they’ll work too, just add a few extra minutes to your cooking time and use a meat thermometer to make sure they reach 145°F in the thickest part.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Honey: If you’re out of honey, maple syrup or brown sugar work great as sweeteners. Use the same amount of maple syrup, or about 3 tablespoons of brown sugar dissolved in a teaspoon of warm water.
- Soy sauce: Coconut aminos make a good substitute if you’re avoiding soy, though the flavor will be slightly sweeter. Worcestershire sauce also works in a pinch – just use a bit less since it’s stronger.
- Ketchup: You can swap ketchup for tomato paste mixed with a little vinegar and sugar. Use about 3 tablespoons tomato paste, 1 tablespoon vinegar, and 1 tablespoon sugar, then add water to reach ketchup consistency.
- Boneless pork chops: Bone-in chops work just fine here – they’ll actually stay juicier on the grill. Just add a few extra minutes to your cooking time. You can also use pork tenderloin sliced into medallions.
- Fresh garlic: In a pinch, use 1/2 teaspoon of garlic powder instead of fresh minced garlic, though fresh definitely gives better flavor in this marinade.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling pork chops is overcooking them, which turns them dry and tough – pull them off the grill when they hit 140°F on an instant-read thermometer, since they’ll continue cooking to the safe 145°F while resting.
Another common error is putting the honey-based sauce on too early, which causes it to burn and turn bitter on the hot grill – instead, brush it on during the last 2-3 minutes of cooking and save some clean sauce for serving.
Don’t skip letting your pork chops rest for 5 minutes after grilling, as cutting into them immediately causes all the juices to run out onto your plate instead of staying in the meat.
Finally, make sure your grill grates are clean and well-oiled before cooking to prevent the sticky glaze from causing your pork chops to stick and tear when you try to flip them.
What to Serve With Grilled Honey Garlic Pork Chops?
These sweet and savory pork chops pair really well with simple sides that won’t compete with the honey garlic glaze. I love serving them with roasted vegetables like Brussels sprouts, carrots, or green beans that get a little caramelized in the oven. Mashed potatoes or rice are perfect for soaking up any extra sauce that drips off the chops, and a side of coleslaw adds a nice crunch and freshness to balance out the sweetness. If you want to keep things easy, steamed broccoli or a basic garden salad with a light vinaigrette works great too.
Storage Instructions
Store: Leftover pork chops keep well in an airtight container in the fridge for up to 4 days. I like to slice them up and toss them into salads or grain bowls throughout the week for easy lunches.
Freeze: You can freeze cooked pork chops for up to 3 months in a freezer-safe container or bag. Let them cool completely first, and consider wrapping each chop individually so you can grab just what you need later.
Reheat: Warm them up gently in the microwave on medium power or in a covered skillet over low heat with a splash of water to keep them from drying out. They won’t be quite as juicy as fresh off the grill, but they’re still pretty good!
| Preparation Time | 5-10 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 80-90 g
- Fat: 14-18 g
- Carbohydrates: 60-70 g
Ingredients
For the glaze:
- 1/2 cup ketchup
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 garlic cloves, freshly minced
- 1 tsp apple cider vinegar
For the pork:
- 1 lb pork chops (1-inch thick)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Step 1: Prepare the Honey Garlic Glaze
- 1/2 cup ketchup
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 garlic cloves, freshly minced
- 1 tsp apple cider vinegar
Whisk together the ketchup, honey, soy sauce, and freshly minced garlic in a bowl until well combined.
Stir in the apple cider vinegar to balance the sweetness with a subtle tang.
Set the glaze aside—you’ll use it to baste the pork during grilling.
I like to make this glaze while the grill is preheating so everything is ready to go when you need it.
Step 2: Season and Prepare the Pork Chops
- 1 lb pork chops
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Pat the pork chops dry with paper towels, then season both sides generously with salt, black pepper, and smoked paprika.
Let them sit at room temperature for about 5 minutes while you prepare your grill—this helps them cook more evenly.
Dry pork is key to getting a good sear, so don’t skip this step.
Step 3: Grill and Glaze the Pork Chops
- seasoned pork chops from Step 2
- honey garlic glaze from Step 1
Preheat your grill to medium-high heat (around 400°F if using a gas grill).
Once hot, place the seasoned pork chops directly on the grates and cook for 5-7 minutes on the first side without moving them—this creates a nice crust.
Flip the chops, then begin brushing the honey garlic glaze from Step 1 generously onto the cooked side.
Continue cooking for another 5-7 minutes on the second side, brushing with glaze every minute or two, until the internal temperature reaches 145°F when checked with a meat thermometer.
The glaze will caramelize and create a flavorful crust.
I find that applying the glaze on the second side prevents it from burning on the initial sear.
Step 4: Rest and Serve
- grilled pork chops from Step 3
Transfer the grilled pork chops to a plate and let them rest for 3-5 minutes before serving.
This allows the juices to redistribute throughout the meat, keeping it tender and juicy.
Serve immediately while the glaze is still warm and sticky.
Tender Grilled Honey Garlic Pork Chops
Ingredients
For the glaze
- 1/2 cup ketchup
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 garlic cloves, freshly minced
- 1 tsp apple cider vinegar
For the pork
- 1 lb pork chops (1-inch thick)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Instructions
- Whisk together the ketchup, honey, soy sauce, and freshly minced garlic in a bowl until well combined. Stir in the apple cider vinegar to balance the sweetness with a subtle tang. Set the glaze aside—you'll use it to baste the pork during grilling. I like to make this glaze while the grill is preheating so everything is ready to go when you need it.
- Pat the pork chops dry with paper towels, then season both sides generously with salt, black pepper, and smoked paprika. Let them sit at room temperature for about 5 minutes while you prepare your grill—this helps them cook more evenly. Dry pork is key to getting a good sear, so don't skip this step.
- Preheat your grill to medium-high heat (around 400°F if using a gas grill). Once hot, place the seasoned pork chops directly on the grates and cook for 5-7 minutes on the first side without moving them—this creates a nice crust. Flip the chops, then begin brushing the honey garlic glaze from Step 1 generously onto the cooked side. Continue cooking for another 5-7 minutes on the second side, brushing with glaze every minute or two, until the internal temperature reaches 145°F when checked with a meat thermometer. The glaze will caramelize and create a flavorful crust. I find that applying the glaze on the second side prevents it from burning on the initial sear.
- Transfer the grilled pork chops to a plate and let them rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it tender and juicy. Serve immediately while the glaze is still warm and sticky.
