Grilled Pork Chops

Name: Grilled Pork Chops
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 Lb Pork Chops Or Tenderloin; 2 Tbsp Brown Sugar; 3 Tbsp Soy Sauce; 4 cloves Garlic Cloves, Minced; 1 Tbsp Kosher Salt

Thick chops, caramelized edges

Prep: 30 min
Cook: 90 min
Serves 8
Difficulty: hard

Thick chops, caramelized edges. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

567Cal

62gProtein

4gCarbs

32gFat

Ingredients

4 Lb Pork Chops Or Tenderloin
2 Tbsp Brown Sugar
3 Tbsp Soy Sauce
4 cloves Garlic Cloves, Minced
1 Tbsp Kosher Salt

Instructions

Brine or season: Pat pork dry. Salt 30 minutes ahead. Whisk glaze ingredients. Chops should be 1–1½ inches thick for even cooking.
Grill to 145°F: Grill over medium-high 4–5 minutes per side until 140°F, then glaze and cook 1 minute per side until 145°F. Tenderloin: sear all sides, finish indirect to 145°F. Meat should spring back lightly.
Rest and slice: Rest 5 minutes. Slice tenderloin on a bias. Hold chops on warm trays — pork dries out above 160°F, so don't overcook while waiting for the crew.
Glaze and hold: Brush any remaining glaze over slices. Keep backup chops on a rack at 180°F — stacked pork steams and loses crust.

Tonight's spread

Plate Grilled Pork Chops with sides in separate pans so the crew can mix portions.
Line up Grilled Pork Chops on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Slice proteins on a cutting board at the end of the line so everyone sees the smoke ring and char.
Set sauce and pickles on the side — sauced meat holds better on the backup tray.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Rest grilled proteins 5–8 minutes under foil before slicing — juices stay in the meat.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Slice cold protein thin for next-day wraps or salads — faster reheat, less dry-out.

Grill or flat-top
Tongs
Heat-resistant gloves
Large sheet trays
Instant-read thermometer
Aluminum foil