Growing up these Sweet and Salty Pork Chops were a family favorite. Â My sister shunned red meat and fish for a good 10 years so pork chops were one of the only meats she would eat other than chicken. Â My poor mother… i don’t know how she survived cooking chicken and potatoes for EVERY meal.
I am not someone to reach away from a dipping sauce but these chops need no help. Â The sweet and salty marinade is flavorful enough on its own. Im getting hungry jus thinking about them!
Sweet and Salty Pork Chops
- 1 1/4â€ thick pork chop (per person)
- 1 cup soy sauce
- 1/4 cup red wine vinegar
- 1 tbsp garlic (garlic powder)
- 1 tbsp brown sugar
- Garlic Salt
Defrost pork chops, if needed.
For marinade, mix together 1 cup soy sauce,Â 1/4 cup red wine vinegar,Â 1 tbsp garlic (garlic powder),Â 1 tbsp brown sugar and garlic salt. Â No particular order. Â puncture pork chops a few times on each side with a fork. Â Place Pork Chops in marinade mixture and let sit covered with saran wrap in the fridge forÂ 2 hours.
PlaceÂ pork chops on the grill and close the lid for one minute – open lid and flip . Close the lid for one minute. Next, turn down the heat on your grill to medium. Rotate the pork chops to get your cross hatch marks and with the lid down let them cook for about 3 more minutes. Flip the pork chops over and continue cooking for about 4 more minutes. Turn your grill down to its lowest setting and allow pork chops to continue cooking until the center reaches 145 degrees F. Â Before serving let chops rest on a plate covered with aluminum foil for about 5 minutes
Mix together 1 cup soy sauce,Â 1/4 cup red wine vinegar,Â 1 tbsp garlic (garlic powder),Â 1 tbsp brown sugar and garlic salt. Â No particular order! Â I cut this all in half for four pork chops to save some ingredients. A little goes a long way when marinating.
Marinate theÂ pork chopsÂ in the mixture for 2 hours. Â I put mine in a cake pan, covered it with saran wrap and place it in the fridge.
Then put the grill master of your house in charge of the rest. I have to give my dad credit for these beautiful camera ready chops. Before serving let chops rest on a plate covered with aluminum foil for about 5 minutes.