Pork Chops Glazed and Grilled

tender pork chops are perfectly glazed with a sweet and tangy sauce that caramelizes beautifully on the grill. They’re easy to make and guaranteed to impress at your next barbecue or family dinner.

No reviews yetUpdated: Mar 31, 2026

Prep Time 5 min

Cook Time 10 min

Total Time 15 min

Difficulty Easy

Ingredients 0/7

2 tablespoons dark brown sugar, or to taste 1 cup ketchup 1 cup mayonnaise ½ cup prepared yellow mustard ¼ cup Worcestershire sauce (Optional) 1 teaspoon chili powder (Optional) 6 (3/4 inch thick) pork chops

Why This Recipe Is So Good

This dish offers a perfect balance of sweet and savory flavors with a smoky char from the grill. The glaze caramelizes beautifully, giving the meat a juicy and tender texture that is sure to please any crowd.

Tips To Improve This Recipe

- Let the meat come to room temperature before grilling for even cooking.
- Use a meat thermometer to avoid overcooking; aim for an internal temperature of 145°F (63°C).
- Baste with the glaze during the last few minutes of grilling to prevent burning.

Directions

Lightly heat your grill to medium-high and give the grates a quick brush with oil to keep the pork chops from sticking. In a bowl, mix together the brown sugar, ketchup, mayo, mustard, Worcestershire sauce, chili powder, and a pinch of cayenne until everything’s well combined. Place the pork chops on the grill and cook them for about 5 minutes until they’re nicely seared but still just a little pink inside. Then, brush one side with the glaze and flip the chops so the glaze can caramelize on the heat. Once you see good grill marks on the glazed side, flip again, brush on more glaze, and grill until the other side is beautifully browned. Keep an eye on them, and use a meat thermometer if you have one—the pork is done when it hits 145°F in the center. Let them rest a few minutes before serving to keep them juicy.

Serving Style Ideas

Serve alongside grilled vegetables or a fresh salad to complement the rich flavors. Mashed potatoes or a light rice pilaf also work well to soak up any extra glaze.

Reheating And Storage

Allow leftovers to cool completely before storing in an airtight container. Keep refrigerated and consume within 3 days. Reheat gently to maintain juiciness and avoid drying out the meat.

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By Daniel Carter

Recipe Developer

Daniel focuses on practical, easy-to-follow recipes designed for everyday home cooking.