1-To get started, mix together the marinade by combining ¼ cup olive oil, ¼ cup low sodium soy sauce, 2 tablespoons brown sugar or honey, 1 tablespoon Dijon mustard, 3 cloves garlic minced, and ¼ teaspoon black pepper in a bowl. This step creates a savory base that tenderizes the meat and locks in flavors. Once blended, pour it over the 4 bone-in pork chops in a zip-top bag or dish and let it chill in the fridge for at least 1 hour, up to 8 hours for deeper taste.

2-Next, fire up your grill to 400 degrees Fahrenheit for medium-high heat, ensuring it’s clean to avoid any sticking. Take the pork chops out of the marinade and shake off the excess before placing them on the grates. Sear them for about 2 minutes on each side to get those appealing grill marks and seal in the juices, which helps keep the meat moist and flavorful.

3-Then, lower the heat to medium and continue grilling for an additional 4 to 7 minutes per side. Use an instant-read thermometer to check that the internal temperature hits 145 degrees Fahrenheit in the thickest part, avoiding the bone for accuracy. Once done, let the pork chops rest on a plate covered with foil for 5 minutes; this allows the juices to settle, making every bite tender and delicious. For variations, you can swap pork for alternatives like grilled portobello mushrooms if needed.