Grilled pork chops are coated in a savory and sweet hoisin and honey sauce and topped with a fresh plum salsa. These Hoisin & Honey Glazed Pork Chops are easy to prepare, packed with flavor, and a summer grilling must!
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About honey glazed pork chops with plum salsa
The chops are first brined, which I highly recommend, although it is not necessarily required. But, the brine helps produce a pork chop that is succulent, juicy, and perfectly tender. The hoisin and honey glaze, slathered onto the chops while grilling, is savory, sticky, sweet, sour, spicy, and a smidge salty.
I totally could have stopped there with the simple brined, grilled, and glazed chops, but this is me we are talking about. I wanted more of a wow factor. Dare I say, culinary ecstasy.
And the plum salsa not only delivers, but it finishes the juicy grilled pork chops magnificently. It is fruity (duh), citrusy, sweet, slightly spicy, and a touch minty.
These plum salsa topped Hoisin & Honey Glazed Pork Chops are an overall umami flavor bomb! They will knock the taste buds right out of your face – in the very best way. And, they’ll have you begging for more.
Why you’ll love these juicy grilled pork chops
- Simple and versatile! While I made these for an anniversary dinner, they are just as great for an elevated weeknight meal.
- Prep ahead! Chill the fruit salsa while you brine the meat, so all that’s left to do is throw the pork chops on the grill.
- Easy to double! This recipe serves two, but you can easily increase the amounts to impress dinner guests.
- Asian inspired flavors! Between the hoisin honey glaze and the sweet plum salsa, there’s plenty to love.
What is fruit salsa?
It’s pretty much exactly what it sounds like — a condiment or topping featuring diced fruit instead of vegetables. They tend to be far sweeter than traditional salsas, though some recipes are still quite spicy.
My homemade plum salsa is made with (you guessed it) plums, along with red onion, lime juice, garlic, and ginger, plus honey and sugar for extra sweetness. Finely diced jalapeños add a subtle heat while fresh mint leaves help to cool things down. The sugar also helps to macerate the fruit, so the texture is a bit saucier.
Ingredients needed for glazed pork chops
Aside from the star of the dish, you’ll need to prepare a wet brine for the pork as well as the homemade plum salsa. Don’t forget to slice up some green onions for garnish as well! And before you throw your pork chops on the grill, get your side dish going — I plated these honey pork chops over a simple bed of quinoa.
- Pork Chops: For this recipe, you’ll need bone-in center cut chops. Mine were about 1 1/2″ thick, so be sure to adjust the cooking time if yours differ greatly.
- Hoisin Sauce: This is a thick, sweet, and salty sauce commonly used in Chinese cooking. There isn’t really an equal match to its unique umami flavor, so if you can’t find it at the store, I recommend making your own.
- Mirin: A sweet Japanese rice wine that is also unmatched in flavor. You could substitute rice wine vinegar in a pinch, but you’ll need to add about a teaspoon of sugar to balance the sour flavor.
- Soy Sauce: I tend to use reduced sodium, but any variety will do. Try coconut aminos for a gluten free alternative.
- Honey & Brown Sugar: Honey creates the base of the sticky sweet glaze, while brown sugar helps to caramelize the surface of the meat.
- Sriracha: Can you tell we love some heat?! Feel free to reduce the amount or omit it altogether if you don’t like spicy foods.
- Fresh Ginger: Also a bit spicy, this is a staple in Asian cuisine and shouldn’t be skipped. Grate a fresh piece yourself or use an equal amount of ginger paste if fresh is not available.
- Spices: Garlic powder lends a savory touch to the glaze, while crushed red pepper flakes add a touch of heat.
How to make pork chops on the grill?
- Brine the Pork (Optional but Recommended): In a large bowl, whisk together the water, salt, and sugar until fully dissolved. Add pork chops and transfer to the refrigerator for 1 hour. Remove from the brine and pat dry thoroughly with paper towels.
- Meanwhile, Make the Salsa: In a medium sized mixing bowl, combine onion with lime juice and salt. Let stand at room temperature for 30 minutes to pickle onions slightly (optional). Add the remaining ingredients and stir well. Taste and adjust for seasoning, sweetness, and acidity with additional salt, pepper, sugar, and/or lime juice. Set aside in the refrigerator for at least one hour to allow flavors to marry.
- Prepare the Glaze: Combine the hoisin, mirin, soy sauce, honey, sugar, Sriracha, ginger, garlic, and red pepper flakes in a small bowl. Remove and set aside a couple of tablespoons of the glaze to brush the cooked pork chops with at the end.
- Prep for Grilling: Heat your grill (or grill pan) to high. Brush the grates with oil. Brush the pork chops with oil and season generously with salt and pepper.
- Grill the Pork Chops. Place the chops on the grill and grill until marked and slightly crusted 4-5 minutes. Turn the pork chops over, moving them to the cooler side of the grill or reducing heat to medium, and continue grilling for about 5-7 minutes. Brushing often with glaze and remove when meat registers 140 degrees F on an instant-read thermometer inserted into the thickest part of the chop. Remove the chops to a clean work surface or platter and brush with the reserved glaze. Let chops rest for 10 minutes.
- Serve glazed pork chops topped with salsa and sprinkled with optional garnishes.
Tips for tender and juicy grilled pork chops
- Don’t skip the brine. I mean, sure, you can skip it if you really want to (or are short on time), but I promise you’ll regret it! Soaking for an hour before putting the pork chops on the grill guarantees they will come out tender and juicy every time.
- Use the correct heat. I like to start my bone-in chops over high heat for a great sear, then reduce the heat to medium until they are done. This ensures an even cook straight through to the center without drying them out.
- Always allow meat to rest. Since the chops will continue to cook a bit off of the grill, pull them as soon as your thermometer reads 140 degrees F. Then, wait about 10 minutes before serving and slicing so the juices don’t leak out all over your plate.
FAQ: frequently asked questions
How long should you cook pork chops on the grill?
That will depend on the thickness of the chops, as well as whether they are bone-in or boneless. For this particular recipe, I used bone-in center cut chops that were about 1 1/2″ thick.
Cook bone-in pork chops on the grill for 4-5 minutes, then flip and cook for an additional 5-7 minutes or until cooked through.
What is the secret to juicy grilled pork chops?
A wet brine, of course! It helps to tenderize this lean cut of meat, allowing it to soak up plenty of moisture before it is cooked.
It’s just as important to properly cook pork chops, so they don’t dry out. Place them over direct medium-high heat so that they sear on the outside but stay juicy in the center. A digital meat thermometer is your best friend here — the safe internal temperature for pork is 145 degrees F.
Finally, let those glazed pork chops rest before slicing. This allows the meat to relax and the juices to redistribute evenly throughout.
To really let these honey glazed pork chops shine, I recommend pairing them with your favorite grain. Quinoa, couscous, or your favorite rice makes the perfect base for a stunning plate.
Feel free to whip up a starter salad or a serving of your favorite veggies — you can even toss them on the grill at the same time!
Storing leftover honey pork chops
Grilled honey pork chops can be kept in the refrigerator for 3 to 4 days. Store them in a separate container from the plum salsa for best results.
Reheat in the oven at 350 degrees F for 10-15 minutes until warmed through. To keep them nice and juicy, place the chops in a shallow baking dish with a few tablespoons of water or broth and cover with aluminum foil.
These Hoisin & Honey Glazed Pork Chops with Plum Salsa are finger lickin’ delicious. They are perfect for celebrating what remains of summer (or an anniversary), and they belong in your life, even if you aren’t a huge pork eater. You just have to trust me when I say you need to do this. Pronto.
So forget the restaurant scene and create your own Michelin star experience from the comfort of your own home. I promise – cross my heart and hope to die – you are going to LOVE these juicy grilled pork chops.
Until next time, cheers! And happy grilling!
More pork chop recipes!
How to make Hoisin & Honey Glazed Pork Chops with Plum Salsa recipe👇
Hoisin & Honey Glazed Pork Chops
- Plum Salsa (yield: 2 Cups)
- 3 Ripe Red Plums – diced
- ¼ Red Onion – finely diced
- 1 TBS Mint Leaves – roughly chopped
- 1 TBS Lime Juice (1/2 lime juiced) + Zest
- 1 tsp Granulated Sugar
- 1 tsp Honey
- 1 clove Garlic - minced
- ½ tsp Ginger – grated
- 1 small Jalapeno – seeded, stemmed and finely diced
- ¼ tsp Coarse Salt , or more to taste
- 1/8 tsp Pepper , or more to taste
- Pork Chops:
- 1 Quart Ice Cold Water
- 3 TBS Kosher Salt , plus more to taste
- 2 TBS Granulated Sugar
- 2 Bone-In Center Cut Pork Chops (1 ½’’ thick, about 8-10 oz. each)
- ¼ Cup Hoisin Sauce
- 2 TBS Mirin
- 1 TBS Reduced Sodium Soy Sauce
- 2 TBS Honey
- 2 TBS Brown Sugar
- 1 TBS Sriracha
- 1 ½ tsp Ginger - grated
- ½ tsp Garlic Powder
- ¼ tsp Crushed Red Pepper Flakes
- Canola Oil – for grilling
- Scallions – thinly sliced on the bias
- Crushed Red Pepper Flakes
- Lime Zest
- Brine the Pork (Optional, but Recommended): In a large bowl whisk together the water, salt and sugar until fully dissolved. Add pork chops and transfer to the refrigerator for 1 hour. Remove from the brine and pat thoroughly dry with paper towels.
- Meanwhile, Make the Salsa: In a medium sized mixing bowl combine onion with lime juice and salt. Let stand, at room temperature, for 30 minutes to pickle onions slightly (Optional). Add the remaining ingredients. Stir well. Taste and adjust for seasoning, sweetness and acidity with additional salt, pepper, sugar and/or lime juice. Set aside in the refrigerator for at least one hour to allow flavors to marry.
- Prepare the Glaze: Combine the hoisin, mirin, soy sauce, honey, sugar, Sriracha, ginger, garlic and red pepper flakes in a small bowl. Remove and set aside a couple tablespoons of the glaze to brush the cooked pork chops at the end.
- Grill the Pork Chops: Heat your grill (or grill pan) to high. Brush the grates with oil. Brush the pork chops with oil and season generously with salt and pepper.
- Place the chops on the grill and grill until marked and slightly crusted, 4-5 minutes. Turn the pork chops over, moving them to the cooler side of the grill or reducing heat to medium, and grill, brushing often with glaze, until meat registers 140 degrees F (on an instant read thermometer when inserted into the thickest part of the chop), about 5-7 minutes. Remove the chops to a clean work surface or platter and brush with the reserved glaze. Let chops rest for 10 minutes.
- Serve glazed pork chops topped with salsa and sprinkled with optional garnishes.
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