These brown sugar-balsamic grilled pork chops are brined, grilled to perfection, then drizzled with a rich, flavorful glaze. Make this delicious pork chop recipe for any occasion!

If you’re looking for the perfect Sunday dinner idea, these brown sugar-balsamic grilled pork chops are the way to go. These juicy rib chops are grilled to perfection and generously coted with a delicious sweet and tangy glaze. Be sure to use a good-quality balsamic vinegar and dark brown sugar for a deep, rich molasses flavor.

Grilling Pork Chops

• Quality: Start with high-quality bone-in rib chops.
• Two-Zone: Set up a two-zone fire for charcoal units. This means banking hot coals to one side. Grill the pork chops on the cooler side (indirect heat) and reverse-sear on the hot side (direct heat, over the coals).
• Pellet Grill: Set your pellet grill to 300°F. Towards the end of cooking, remove the chops and crank up the heat to 450-500°F. Once heated, place the chops back on the grill and sear each side until golden brown.
• Meat temperature: Aim for a doneness temperature of 145°F.

What is a pork rib chop?

Pork rib chops, also known as rib end cuts or pork ribeyes, come from the lower loin section of the animal. They are considered some of the best pork chops available, particularly the thicker ones. These chops have a bone alongside the meat and a layer of fat on the outer portion. Depending on processing, the bone may extend out like a bone-in ribeye steak or be trimmed to a shorter shape. They make excellent grilled pork chops, and they can also be pan-seared.

Ingredients

• 4 pork rib chops, 1″ thick
• Black pepper
• Granulated onion
• Pork Chop Brine
• Balsamic vinegar
• Dark brown sugar
• Minced garlic
• Powdered cloves

Making Brown Sugar-Balsamic Pork Chops

1. Start with a quick brine: A quick brine takes 2 hours and helps keep the chops plump and juicy while they cook.
2. Prepare the glaze: Follow the instructions in the recipe card below. Cover the glaze and keep it warm.
3. Set up your grill. Set up a two-zone fire for charcoal grills, or set your pellet grill to 300°F.
4. Season the chops: Remove the chops from the brine, pat them dry, and season with black pepper and onion powder. No extra salt needed.
5. Grill the pork chops: Cook over an indirect heat source until they reach an internal temperature of 135°F.
6. Reverse sear: Sear chops over intense heat for 1-2 minutes per side.
7. Glaze: Remove pork chops from the grill and drizzle them with the brown-sugar balsamic glaze. Serve and enjoy!
8. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat until warmed through.

Tips

• No brine option – If you don’t have time to brine, that’s okay! Simply season the pork chops with salt (in addition to the black pepper and onion powder), before grilling them.
• Keep a good instant-read thermometer on hand to check the internal temperature. Grilled pork chops are safe for consumption at an internal temperature of 145°F.
  

Best side dishes for grilled pork chops

• Texas Creamed Corn
• Smoked Hasselback Potatoes
• Maple Butter Grilled Corn on the Cob

Print

Brown Sugar-Balsamic Pork Chops

These delicious pork chops are quick brined, grilled to perfection, then drizzled with a rich, flavorful glaze. Perfect for Sunday dinners and weeknight meals!

Course Main Dish

Cuisine American BBQ

Keyword easy pork chops, grilled pork chops, pork chop recipe

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 388kcal

Equipment

• Pellet or Charcoal grill

Ingredients

• 4 pork rib chops, 3/4-1″ thick
• 1 teaspoon black pepper
• 1 teaspoon granulated onion
• Simple Pork Chop Brine
• For glaze:
• 1 cup balsamic vinegar
• 1/3 cup packed brown sugar
• 3 cloves garlic, minced
• 1/4 teaspoon powdered cloves

Instructions

• Combine brine ingredients until sugar and salt have dissolved.
• Submerge pork chops in the brine solution, cover, and refrigerate for 2 hours.
• Make the glaze: In a small saucepan, bring the balsamic vinegar, brown sugar, garlic, and cloves to a quick boil. Reduce the heat to medium and simmer for 8 minutes, stirring occasionally, until the glaze is reduced by half and can coat the back of a spoon. Cover and keep warm.
• Preheat grill to 300°F. Set up your grill for indirect cooking for charcoal units.
• Grill the chops until they reach an internal temperature of 135°F.
• Reverse sear the chops over intense heat for 1-2 minutes per side.
• Remove chops from the grill and brush or drizzle them with the brown-sugar balsamic glaze. Serve and enjoy!
• Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat until warmed through.

Nutrition

Calories: 388kcal | Carbohydrates: 43g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 7159mg | Potassium: 619mg | Fiber: 0.3g | Sugar: 40g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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