Grilled Pork Chops with Garlic
Buy our air fryer e-cookbooks today 
Juicy, flavorful and sticky pork chops are oh sooooo good! Our low carb grilled pork chops recipe with garlic is one of our go-to grilling recipes that hits the spot. Everyone enjoys it so much, we often have to make a double batch.
Low Carb Grilled Pork Chops with Garlic
Cooking pork chops over direct heat on the grill gave these chops an outstanding flavor from all the char. Each bite was juicy, tender flavorful and amazing. Marinating the loin chops really helped make the chops juicy and tender when grilled.
Video: Keto Grilled Pork Chops with Garlic
Tips on Choosing Best Pork Chops for Grilling
There’s so many different cuts of pork chops but if you have a favorite cut, stick with that. Here’s what our favorites are:
- Normally we’ll use bone-in chops or pork shoulder chops because there’s more fat on those cuts they stay juicy when grilled. If you love sliced pork butt or pork shoulder cuts, these are super delicious. They’re more fatty, but it’s those marbled layers of fat that makes pork shoulder chops so tender.
- For this recipe and in the photos you see, we stayed with the same boneless pork chops (loin chops) that we used for the oven roasted version. These boneless loin chops were still juicy when grilled!
- In fact, our favorite is grilling sliced pork butt or pork shoulder steaks. But with these loin chops, the results were still great. It’s definitely because the marinade helped give these grilled garlic pork chops more fat and flavor.
- Using Bone-In pork chops are another great option because the meat is very tender. And if you love gnawing on the bone, you’ll love this one. The flavors of the marinade are all over the bone-in chops.
No Sugar Added or Unsweetened Ketchups and Brown Sugar Alternatives
These unsweetened ketchup and brown sugar alternatives are great for this recipe. It doesn’t use a lot of ketchup nor brown sugar, but it does give a nice flavor and texture to the marinade, plus they will give a nice caramelization to the pork chops when you grill them.
Our Secret to the Best Grilled Pork Chops
Regardless of how well you cook the pork chops, they can still be tough. Want to know our secret to the best grilled pork chops? the answer is simple: eat them while they’re still warm. After grilling, let them rest for about 3-4 minutes, then eat them right away. The meat will be warm, tender and juicy. If you wait too long, the pork chops dry out and start to get tough. So if you’re having a party and talking to all your guests, set a timer after the pork chops are off the grill. Then eat them immediately! Don’t wait too long.
Grilling Tips
- Make sure to have the grill hot before adding the pork chops and scrape the grill clean first as well. These steps will help keep the pork chops from sticking.
- You don’t have to leave the pork chops for the whole 4-6 minute time/side while only turning them once. Feel free to turn the pork chops several times every couple minutes if you like, it will actually help cook them quicker and more evenly-it just needs more attention.
- An instant read thermometer (or meat thermometer) will take the guesswork out of knowing is they are done. Cook to an internal temperature of 145°F/63°C.
- You can always marinate the pork chops in a bowl, but when grilling, we like the ease of marinating in a bag. It keeps the juices contained and makes clean up even easier. Especially when you are grilling beyond your backyard.
Low Carb Grilled Garlic Pork Chops
Ingredients
- 4 pork chops (we used 3/4” center cut loin chops, 8-ounces (225g) each)
- 3 Tablespoons (60 ml) vegetable oil
- 3 Tablespoons (45 ml) sugar free or unsweetened ketchup
- 1 Tablespoon (15 ml) soy sauce
- 1 Tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) yellow mustard , or other sugar free mustard
- 2 Tablespoons (30 ml) packed brown sugar alternative
- 1/2 teaspoon (2.5 ml) onion powder
- 3-4 cloves garlic , minced
- 1/2 teaspoon (2.5 ml) Kosher salt , or to taste
- black pepper , to taste (preferably fresh cracked pepper)
- Minced parsley , optional for garnish
Equipment
- Instant Read Thermometer , optional
- Grill Brush , optional
Instructions
- Make the marinade: in large ziplock bag or bowl, combine 3 Tablespoons of oil, 3 Tablespoons sugar-free ketchup, 1 Tablespoon soy sauce, 1 Tablespoon Worcestershire sauce, 1 teaspoon mustard, 2 packed Tablespoons of brown sugar alternative, 1/2 teaspoon onion powder, and the minced garlic. Season with salt and pepper to taste. Rub the bag or mix to combine all the marinade ingredients.
- Place pork chops in the marinade and toss or massage to completely coat each pork chop with all the flavorful good stuff. Marinate the pork chops for at least 30 minutes or overnight for best flavor.
- Pre-heat grill on medium to medium-high heat (depending on your grill’s heat). Scrape the grill grates to make sure they are clean.
- Place the pork chops on the grill, saving any remnant marinade for brushing while you grill.
- Cook the pork chops for about 4-6 minutes per side or until nicely grilled and cooked through. Several times while grilling, brush the pork chops with the extra marinade. If you are unsure about how much to cook the pork chops, measure them with an instant read thermometer to an internal temperature of 145°F/63°C.
- Enjoy the pork chops while they are still warm and juicy. (Optional) Garnish with optional minced parsley and serve hot.
Notes
You don’t have to leave the pork chops for the whole 4-6 minute time/side while only turning them once. Feel free to turn the pork chops several times every couple minutes if you like, it will actually help cook them quicker and more evenly-it just needs more attention.
An instant read thermometer will take the guesswork out of knowing is they are done. Cook to an internal temperature of 145°F/63°C.
Video
Nutrition Information per Serving
How to Store Leftover Pork Chops?
Store the cooked chops in an airtight container or bag. You can freeze for up to 3 months. Don’t wait too long after that because the chops will get freezer burn and start to dry out. Before eating, let them thaw completely. Then you can re-heat in the microwave or on a skillet with a little melted butter. The leftovers are still delicious!
