• 6 boneless Canadian pork loin chops, about 1 inch (2.5 cm) thick
• ½ cup (125 mL) brown sugar, firmly packed
• ½ cup (125 mL) apple juice
• ¼ cup (50 mL) canola oil
• 1 Tbsp (15 mL) reduced-sodium soy sauce
• ½ tsp (2 mL) ground ginger
• Salt and pepper to taste
• 1 Tbsp (15 mL) cornstarch
• ½ cup (125 mL) water
Yield: 6 servings
Cooking Time: 10 minutes
Preparation Time: 10 minutes

Cooking Instructions
Preheat grill on high for 10 minutes.

Meanwhile, in a small sauce pan, over medium heat, combine brown sugar, apple juice, canola oil, soy sauce, ginger, salt and pepper, toac taste; bring to a boil.

In a measuring cup or small bowl, whisk cornstarch into the water and whisk into brown sugar mixture. Cook, stirring constantly until bubbling and thickened.

Reduce grill to medium-high heat. Grill chops on oiled grill, brushing often with brown sugar glaze, about 6 to 8 minutes per side, or until digital thermometer inserted sideways into the centre of each chop reads 160°F (71°C). Do not overcook.

  • Always use tongs or a fork to turn meat
  • For nicely browned pork chops, pat dry with a paper towel before cooking (even if they have been marinated)
  • To make very tender pork chops, particularly for very thick chops, try bringing them before cooking (not recommended if you are using "seasoned" pork)
  • Bone-in pork chops typically cook a bit faster than boneless chops, so allow a few extra minutes of cooking time for boneless pork chops
  • The thicker the pork chop, the longer and slower you should cook it
  • Searing (quickly browning at high heat) the outside of the chops before continuing with cooking is a great way to seal in flavor
  • Cook to an internal temperature of 155°F - 160°F (68°C - 71°C)
  • Don't guess - use a meat thermometer to make sure pork is safely cooked without being overdone

Recipe & Cooking Tip Compliments of