Grilled Pork Chops with Maple and Soy Marinade

I’ve been making these maple soy pork chops on repeat lately, and I’m pretty sure they’ve ruined me for any other weeknight pork recipe. The combination of sweet maple syrup and savory soy sauce creates this incredible sticky glaze that caramelizes beautifully on the grill, while a hint of fresh ginger adds just the right amount of zing. Trust me, once you try this marinade, you’ll be looking for excuses to fire up the grill every week.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 85-95 g
• Fat: 35-45 g
• Carbohydrates: 57-65 g

Ingredients

For the marinade:

• 1/2 cup maple syrup (Grade A Amber)
• 1 tsp lime zest
• 1/4 cup lime juice (freshly squeezed)
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated

For the pork:

• 2 pork chops (about 1-inch thick)
• 2.5 tbsp SPG Rub

Step 1: Prepare the Maple-Soy Marinade

• 1/2 cup maple syrup
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/4 cup lime juice
• 1 tsp lime zest
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated

In a bowl, whisk together the maple syrup, soy sauce, rice vinegar, lime juice, and lime zest until well combined.

Add the minced garlic and grated ginger, stirring to distribute evenly.

This aromatic base will infuse the pork with sweet, savory, and bright flavors.

Set aside until ready to use.

Step 2: Marinate the Pork Chops

• 2 pork chops
• maple-soy marinade from Step 1

Place the pork chops in a resealable bag or shallow dish and pour the marinade from Step 1 over them, ensuring they're fully coated.

Refrigerate for at least 2 hours, or up to 8 hours for deeper flavor development.

I find that even 4 hours makes a noticeable difference in tenderness and flavor absorption, so don't rush this step if you have the time.

Step 3: Preheat the Grill and Prepare the Pork

• 2 pork chops from Step 2
• 2.5 tbsp SPG Rub
• reserved marinade from Step 2

Heat your grill to 400-450°F, aiming for medium-high heat.

Remove the pork chops from the marinade (reserving the liquid) and pat them dry with paper towels—this moisture removal is crucial for achieving a good sear.

Generously coat both sides of the pork chops with the SPG Rub, pressing gently so it adheres well.

I like to let the seasoned pork sit at room temperature for about 5 minutes before grilling so it cooks more evenly.

Step 4: Sear and Finish the Pork Chops

• seasoned pork chops from Step 3
• reserved marinade from Step 2

Place the pork chops directly over the hot grill grates and sear for 3 minutes per side without moving them—this develops a flavorful crust.

After searing both sides, move the pork to a cooler, indirect heat zone (or turn off one burner if using a gas grill) and continue cooking until the internal temperature reaches 140°F, about 5-8 minutes depending on thickness.

Brush the reserved marinade onto the pork during the final minute of cooking for an extra glaze of flavor.

Step 5: Rest and Serve

• cooked pork chops from Step 4

Transfer the pork chops to a cutting board or plate and let them rest for 5-10 minutes—this allows the juices to redistribute, keeping the meat tender and juicy when you bite into it.

Slice if desired and serve warm, optionally drizzling any pan juices over the top.

Grilled Pork Chops with Maple and Soy Marinade

Delicious Grilled Pork Chops with Maple and Soy Marinade recipe with step-by-step instructions.

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Prep Time 50 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 2 servings

Calories: 950

Ingredients Method

Ingredients

  

For the marinade:

• 1/2 cup maple syrup (Grade A Amber)
• 1 tsp lime zest
• 1/4 cup lime juice (freshly squeezed)
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated

For the pork:

• 2 pork chops (about 1-inch thick)
• 2.5 tbsp SPG Rub

Method

 

1. In a bowl, whisk together the maple syrup, soy sauce, rice vinegar, lime juice, and lime zest until well combined. Add the minced garlic and grated ginger, stirring to distribute evenly. This aromatic base will infuse the pork with sweet, savory, and bright flavors. Set aside until ready to use.
2. Place the pork chops in a resealable bag or shallow dish and pour the marinade from Step 1 over them, ensuring they're fully coated. Refrigerate for at least 2 hours, or up to 8 hours for deeper flavor development. I find that even 4 hours makes a noticeable difference in tenderness and flavor absorption, so don't rush this step if you have the time.
3. Heat your grill to 400-450°F, aiming for medium-high heat. Remove the pork chops from the marinade (reserving the liquid) and pat them dry with paper towels—this moisture removal is crucial for achieving a good sear. Generously coat both sides of the pork chops with the SPG Rub, pressing gently so it adheres well. I like to let the seasoned pork sit at room temperature for about 5 minutes before grilling so it cooks more evenly.
4. Place the pork chops directly over the hot grill grates and sear for 3 minutes per side without moving them—this develops a flavorful crust. After searing both sides, move the pork to a cooler, indirect heat zone (or turn off one burner if using a gas grill) and continue cooking until the internal temperature reaches 140°F, about 5-8 minutes depending on thickness. Brush the reserved marinade onto the pork during the final minute of cooking for an extra glaze of flavor.
5. Transfer the pork chops to a cutting board or plate and let them rest for 5-10 minutes—this allows the juices to redistribute, keeping the meat tender and juicy when you bite into it. Slice if desired and serve warm, optionally drizzling any pan juices over the top.