In a small bowl, whisk together the honey, pineapple juice soy sauce, and garlic until well combined.
To Marinate Pork Chops
Place the pork chops into a shallow container or storage bag. Pour the marinade over the pork chops and toss to coat. Seal the bag or place a lid on the container and place the pork chops in the marinade into the refrigerator.
Marinate the pork chops for a minimum of 2 hours and a maximum of 24 hours in the refrigerator. For best results, turn the pork halfway through the marinating process.
Grill Pork Chops
Lightly grease the grates of a grill or a grill pan with nonstick spray. Preheat the grill or grill pan to medium-high heat. Remove the pork chops from the marinade, discard the marinade, and cook for 2 minutes. Flip the pork chops, and turn the heat to medium-low. Cover the grill, and continue to cook for 4-6 minutes longer, or until pork chops reach 145 degrees F or desired temperature. Remove from the grill and let rest 5-10 minutes before serving.
To Bake Pork Chops
Preheat the oven to 400 degrees F. Remove the pork chops from the marinade and place them in a 9x13 baking dish. Bake until the pork chops reach an internal temperature of 145 degrees F. This will be about 16-18 minutes. Remove the pork chops from the hot pan (this stops the cooking process) and let rest on a cutting board 5-10 minutes before serving.
To Pan-Fry Pork Chops
Preheat 1 tablespoon of neutral oil in a heavy-bottomed skillet over medium-high heat. Once the oil is glistening, remove the pork chops from the marinade and wipe off any excess marinade with a paper towel. Cook until browned, about 2-3 minutes. Flip the pork chops over, cover the skillet, and reduce the heat to medium. Cook for approximately 4-6 minutes or until the pork chops reach 145 degrees F or desired temperature. Remove the pork chops from the pan and let rest 5-10 minutes before serving.
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Notes
How do you know when pork is done cooking? Pork Chops are juiciest when cooked to medium, or 145 degrees F. Feel free to up to 165 degrees F, or well done--just remember the pork chop will not be as juicy.
Medium Rare: 145 degrees
Medium: 150-155 degrees
Well: 160-165 degrees
Soy-Free Marinade: If you need these Honey Garlic Pork Chops to be soy-free, omit the soy sauce and add 1 teaspoon kosher salt to the marinade or replace with Braggs Amino AcidsMoney-Saving Tip: Ask the butcher to cut a pork loin up into a 1-inch pork loin chop--this is typically cheaper than purchasing pork chops in a package.Storing Leftovers: Pork chops are best served immediately, as they can dry out when reheated. If you do happen to have leftover pork chops, place them into a storage safe container once cooled. Store in the refrigerator for up to 3 days. The best way to reheat the pork chops is to heat ½ cup of chicken stock in a nonstick skillet until boiling. Turn off the heat and place the cold chops in the hot stock. Let it sit for 5 minutes. This will warm up the pork chops and add a bit of moisture to the pork.