Grilled Pork Chops with Maple and Soy Marinade

Jump to Recipe

Sharing is caring!

Grilled Pork Chops are delicious. And we aren’t talking about the overcooked hockey pucks of our youth (sorry mom!). Add a quick marinade of maple syrup, soy, and some citrus and you have one incredible Marinated Pork Chop recipe great for a weeknight meal or weekend backyard cookout.

Marinated Pork Chops on the Grill

These marinated pork chops are quick and easy to make, cooked to juicy perfection, and will please all palates!

Ingredients

The big flavor for this pork chop recipe comes from the marinade. It’s meant to be a balance of sweet, savory, and a touch of acidity. Amounts are in the recipe card.

  • Pork Chops – While this recipe will work with any pork chop cut, we strongly recommend bone-in pork chops. Look for two bone cuts from the pork loin and around 2-inches thick. Alternatively you can use boneless pork loin cuts as well.
  • Seasoning – We use a simple mix of kosher salt, black pepper, and granulated garlic (or our SPG seasoning). Avoid any seasoning that uses sugar. The majority of the flavor is coming from the marinade. So we keep it simple with the seasoning.
  • Maple Syrup – Use good quality grade A maple syrup for the best results. The natural sugars are more balanced than using something made from corn syrup.
  • Lime Juice and Zest – Both the zest of the lime and the freshly squeezed juice bring acid to the marinade and balance the savory (from soy) and sweet (from maple syrup).
  • Soy – Soy adds a savory flavor and balances the sweet from the maple syrup.
  • Garlic – We use a microplane to mince the garlic.
  • Rice Wine Vinegar – You can also use white wine or white vinegar, but we find the rice wine flavors are more pronounced for the pork marinade.

Preparation

Be sure to ZEST the lime before you cut in half and juice it. It’s so much easier to zest while a lime is whole versus already cut.

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).

Grilling Pork Chops

Two pork chops cooking on a big green egg grill
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy: Slice and serve with your favorite sides.

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.

Two grilled pork chops on a wooden cutting board with a wedge of lime.

Wine Pairing

Of course we’ll have a wine pairing for pork chops. And because of the both sweet and savory flavors of the marinade we opt for a Riesling. It’s a great match for the savory and tender meat and sweet marinade. If you’re craving a red, a Beaujolais works nicely.


cookbook cover

Now on 2nd edition

Fire + Wine Cookbook


“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review


Side Ideas For Pork Chops

Our Favorite Pork Recipes

Sliced grilled pork chop with a maple and soy glaze.

Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Grilled tomahawk pork chops over direct heat.
No ratings yet

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: 5 minutes
Cook: 15 minutes
Marinating Pork Chops: 2 hours
Servings: 2 pork chops

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

Calories: 955kcal | Carbohydrates: 61g | Protein: 100g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 304mg | Sodium: 1233mg | Potassium: 1981mg | Fiber: 1g | Sugar: 49g | Vitamin A: 139IU | Vitamin C: 10mg | Calcium: 171mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating Pork Chops: 2 hours
Course: Entree
Cuisine: American, grilled
Servings: 2 pork chops
Calories: 955
Keyword: grilled pork chop, grilled pork chops, maple and soy marinade, pork steaks
Like this recipe? Leave a comment below!

mary cressler headshot

Vindulge

About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.