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.

I 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.

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

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!

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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