Our Favorite Marinades I Grilled Pork Chops with Caribbean Wet Rub

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Summer is coming to a close. But that does not mean your grill has to. Try out some of our favorite marinades below on your favorite proteins and produce on the grill. Simply marinate for up to 1 hour and then grill to desired doneness.

1. Teriyaki Glaze.
½ cup soy sauce
½ cup honey (or agave or maple syrup)
1 teaspoon ginger powder (or 1 inch of fresh grated ginger)

2. Thai Peanut Sauce.
⅓ cup soy sauce, low sodium
1 Tablespoon peanut butter
1 teaspoon sesame oil
2-3 teaspoons rice vinegar
1 Tablespoon brown sugar
1 teaspoon sriracha (optional)

3. Lemon Garlic Herb Marinade.
Juice from a whole lemon
1 tablespoon olive oil
pepper (a generous amount)
½ teaspoon salt
1 clove garlic, minced
2 teaspoons parsley flakes
2 teaspoons dried thyme

4. Mustard Glaze.
2 Tablespoons olive oil
3 Tablespoons dijon mustard
Juice from ½ a lemon
Salt and pepper to taste
Water to thin

Information gathered & adapted from:




Grilled Pork Chops with Caribbean Wet Rub

For brine:
6 Tablespoons salt
6 Tablespoons sugar
4 bone in or center cut pork chops

For wet rub:
1 jalepeno, seeds removed and finely diced
1 Tablespoon fresh thyme, finely chopped
2 medium scallions, minced
3 garlic cloves, minced
1 Tablespoon grated lime zest
1 pinch ground allspice
1 Tablespoon brown sugar
1 teaspoon dry mustard powder
1 Tablespoon oil


1.Disolve salt and sugar in 3 quarts of water. Add to a Ziplock bag. Add pork chops and remove air from the bag, sealing tightly. Refrigerate for 1 hour, turning bag over once.
2.Remove pork chops and pat dry with paper towel.
3.In a small bowl, combine all ingredients for wet rub and mix well. Massage wet rub onto both sides of all pork chops, spreading well.
4.Turn burners of grill to high, and preheat until very hot, 500 degrees F or more. Grill pork chops over medium heat, 3-4 minutes per side, or until they reach an internal temperature of 155 degrees F. Serve warm.

Serving Size: 1 pork chop

Nutrition Information per Serving: 18 grams total fat, 6 grams saturated fat, 25 grams carbohydrate, 0 gram fiber, 8 grams protein, 850 milligrams sodium, 276 milligrams potassium, 22 grams sugar

Recipe adapted from:

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