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Grilled Pork Loin Chops with Herb, Lime, and Molasses Marinade

Pork chops come in a variety of cuts, and my favorite is a bone-in chop, which preserves moisture and flavor of the pork as it’s grilled.  However, you might want to consider buying a pork loin, and cutting it up into 1″ (2.5cm) chops.  When marinaded and cooked properly, these chops can be moist and tender.  The key to my Grilled Pork Loin Chops is to marinade them overnight in my homemade herb, lime, and molasses marinade.

Grilled Pork Chops with Herb Lime Molasses Marinade

Grilled Pork Chops with Herb Lime Molasses Marinade

My marinade uses herbs like thyme and rosemary - classic compliments to pork – as well as lime juice for a little acidity, and molasses to balance the sharpness of the lime juice.  Molasses also caramelizes on the grill, so it adds an added dimension of flavor to these chops.  I also add a bit of spicy paprika powder for a slight hint of heat.  Click the link for the complete recipe and high definition video.

High Definition Video Presented Here on How To Cook Pork Loin Chops:

Preparation time: 20 minutes

Marinade Time: 4 hours to 1 day (overnight)

Cooking time: 10 minutes

Serves: 4-6 people
Marinade Ingredients:

  • 1 large sprig of rosemary, stem removed
  • 6-8 stalks of thyme, stems removed
  • 1 clove of minced garlic
  • juice of 1 lime
  • 1 tablespoon of Dijon mustard
  • 6 glugs of extra virgin olive oil
  • 2 tablespoons of molasses (or optionally, use honey)
  • 1 teaspoon of paprika powder (optional)


  1. In a mortar and pestle, mash up the herbs into a paste.  If you don’t have a mortar and pestle, just chop them very finely
  2. Add the garlic, lime juice, Dijon mustard, olive oil, molasses and paprika powder.  Mix well.  This is now your marinade
  3. Separate the marinade with 3:1 with 3 parts going into a Ziploc or resealable bag, and 1 part in a resealable container

Pork Loin Chop Ingredients:

  • 4-6 pieces of 1″ (2.5 cm) pork chops, cut from a pork tenderloin
  • Marinade (see above)


  1. Place the pork chops into the Ziploc bag with the marinade you made above, and allow the chops to marinade for at least 4 hours, preferably overnight in a refrigerator
  2. Remove the pork chops from the marinade and allow to rest at room temperature before you place them on the grill
  3. Pork Loin Chops in Marinade

    Pork Loin Chops in Marinade

  4. Grill the pork chops for 2-3 minutes and then given them a quarter turn to impart grill hatch marks on the bottom
  5. Pork Chops on the Grill

    Pork Chops on the Grill

  6. After 4-6 minutes, turn the pork chops over to their other side.  The top side should now be nicely grilled with a bit of color
  7. Using the marinade you set aside from the initial batch (not the marinade you put in the Ziploc bag) brush the marinade onto the pork chops to give them additional flavor
  8. Once the internal temperature of the pork chops reaches 150 – 155 degrees F, remove them from the grill, and allow them to rest for 10 minutes
  9. Serve with a side of couscous and Greek salad.
Pork Chops Plated with Couscous and Greek Salad

Pork Chops Plated with Couscous and Greek Salad


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2 Responses to “Grilled Pork Loin Chops with Herb, Lime, and Molasses Marinade”

  1. Patrick says:

    Trying it right now. I’m trying to see in the video if you keep a certain amount of fat around the pork chop. Or will the pork fat create flares on the grill?

    Keep up the tasty food porn.

    • Bart says:

      Hi Patrick, Thanks for watching my videos! I removed most of the major fat around the pork chop. It did flare up on the grill (especially when using charcoal) so try to trim most of it off, and keep an eye on your grill. Enjoy the chops!



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