Grilled Huli Huli Pork Chops — juicy pork chops marinated in a quick homemade ginger BBQ sauce, then grilled to perfection. The tangy-sweet marinade combines packed brown sugar, ketchup, ginger, reduced-sodium soy sauce, garlic, and sherry (or chicken broth). Use boneless or bone-in chops. Reserve some marinade to baste while grilling. This easy, flavorful dish is a family favorite.
New favorite alert! These Grilled Huli Huli Pork Chops are ridiculously good. The marinade infuses the meat with sweet, tangy, and gingery notes, leaving chops tender and full of flavor. They grill quickly, so they’re perfect for weeknight dinners or weekend cookouts.
For these photos we used bone-in pork chops that were not very thick, so they cooked in only a few minutes per side. You can use thicker bone-in chops or boneless pork chops — just cook until the internal temperature reaches 145ºF for safe, juicy results.
To maximize flavor, reserve 1/2 cup of the marinade for basting during the last five minutes of cooking. Serve the pork chops alongside dishes that enhance the tropical vibe—pineapple-based sides pair especially well.
Grilled Huli Huli Pork Chops
Equipment
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Charcoal Chimney Starter (optional)
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Grilling Tongs
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Meat Thermometer
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Cast Iron Grill Pan or outdoor grill
Ingredients
- ½ cup packed brown sugar
- 6 Tbsp ketchup
- 6 Tbsp reduced-sodium soy sauce
- 2½ Tbsp sherry or chicken broth
- ½ tsp dried ginger
- 1½ tsp minced garlic
- 6 to 8 (2½-lbs) pork chops (boneless or bone-in)
Instructions
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In a small bowl, whisk together the brown sugar, ketchup, soy sauce, sherry (or chicken broth), dried ginger, and minced garlic. Reserve ½ cup of the mixture for basting, then cover and refrigerate.
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Pour the remaining marinade over the pork chops and refrigerate for 8 hours or overnight. For easy handling, place chops and marinade in a gallon zip-top bag.
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Remove pork chops from the marinade and grill over medium-high heat until cooked through, about 8–10 minutes total for thinner chops, turning as needed. Use a meat thermometer and remove when the internal temperature reaches 145ºF.
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During the last 5 minutes of cooking, baste the chops with the reserved marinade. Let chops rest a few minutes before serving.
Notes
The nutritional information on this site is provided by third parties and is not verified. Use this recipe and any nutrition details as a guide only.
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