Grilled Boneless Pork Sirloin Chops with Brown Sugar Rub

Grilled Boneless Pork Sirloin Chops with Brown Sugar Rub

Pork is my favorite meat.  These Grilled Boneless Pork Sirloin Chops with Brown Sugar Rub were so much better than I thought they would turn out.  I’m not a fan of sugar on meat.

But these Grilled Boneless Pork Sirloin Chops with Brown Sugar Rub were just slightly sweet, and the sugar really helped to brown them perfectly. Usually the only sweet meat I like is General Tso’s Chicken, so I was a little hesitant to try this, but I’m glad I did.  The garlic and fresh ground black pepper were more dominant and that’s what I was hoping for.

So, if you’re like me and don’t like sweet meat, don’t be afraid to try these Grilled Boneless Pork Sirloin Chops with Brown Sugar Rub.

Call to ActionI like to buy a pork loin roast when there’s a sale.  Then I cut it in half.  I keep one half whole to make a roast and I slice the other half into boneless pork chops for grilling. It’s just my husband and myself, but I still cook like we’re a big family.

After dinner, separate meals get packed up and frozen.   My husband likes to take some of the meals for a hot lunch at work and I love to pull them out for a dinner after a busy day.  They are my homemade tv dinners.  Are they still called “tv dinners” or am I aging myself?  Ha!  It’s not a section of the grocery store I spend much time.

 

Grilled Boneless Pork Sirloin Chops with Brown Sugar Rub | Recipe

(Serves 6)

6 Boneless Pork Sirloin Chops (approx. 3/4″ thick)
1/2 c. brown sugar
1 T. garlic powder
1 T. fresh ground black pepper
1/2 T. salt

NOTE:  If you can’t find boneless pork sirloin chops, you can just buy a sirloin roast and slice it yourself, or ask the butcher to slice it for you.

In a shallow bowl, mix brown sugar, garlic powder, pepper, and salt.

Brown Sugar Mixture

Taking one chop at a time, place in bowl with brown sugar and pat or rub the mixture to thoroughly coat the pork chop.

Pork Chop in Brown Sugar Mixture

Grill on a medium high heat approximately 10 minutes on each side.  The time may be different depending on how thick or thin your chops are.  They should be browned and just barely pink in the middle.  Always keep in mind that they will continue to cook several minutes after you take them off the grill and you don’t want them to get dried out.

And it’s as simple as that.  Serve with a side of asparagus and a baked potato and you’re all set for dinner.  Enjoy!

Grilled Boneless Pork Sirloin Chops with Brown Sugar Rub2

 

Do you have any great recipes using meat with rubs?  Do any include sugar?  Please leave a comment below and share with us.  Thanks!

 

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About Sylvia Ellie

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

Comments

  1. What a delicious coating for pork chops!! Yum!
    Aimee @ ShugarySweets recently posted…Skinny Caramel MochaMy Profile

    • Thanks, Aimee – It sure was yummy! I was thinking next time I may cut the pork chops in chunks and brown them in a frying pan to have bite snacks. Might be good for Superbowl.

  2. This is great recipe, I am sure. Anything you come up turns to gold.

    • I know this isn’t going to be something you’ll try, but it was nice of you to comment. I’m usually not a fan of sugar on meat, but this turned out pretty good.

  3. Can these pork chops be baked in the oven? What temp and for how long?

    • Hi! Mary Ann,
      Yes. You can bake them or even broil them. If you’re baking, I’d put them on a middle shelf in a preheated 400 degree oven for 30 minutes turning about 1/2 way thru cooking time. If you want to try to broil them so them get a little crisp, move shelf under broiler and cook about 7-8 minutes per side or until they are as crisp as you like. Just remember that the longer you cook, the more dried out they will become. I know there are people that like their meat cooked well done, but I like some moisture left so it’s not so dry. You can even cut down the above cooking times if you don’t mind your pork a little on the rare side. The cooking times I provided should be for a medium cook….just barely pink. Enjoy! Please let me know how they turned out.

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