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These Grilled Pork Chops with Spiced Pears are an easy, yet elegant dinner. Perfect combination of tender pork with a sweet, savory topping.
Featured with this recipe
- Ingredients for Grilled Pork Chops
- How to Make Pear Chutney
- Tips for Grilling the Best Pork Chops
- Other Methods of Cooking Easy Pork Chops
- How to Store Leftovers
- Additional Flavors to Try
- What to Serve with Pork Chops and Pears
- Frequently Asked Questions
- More Pork Recipes
- Grilled Pork Chops with Spiced Pears Recipe
These Grilled Pork Chops with Spiced Pears are one of my most favorite grilled recipes! Tender pork with the tastiest savory-sweet pork rub and smothered with a spicy pear topping make these a real show stopper. turned out so amazing! The rub is simple to make with ordinary pantry staples, and goes perfectly with the sweetness of the pears. As one of the easiest pork chop recipes, it makes a perfect date night in dinner, or Sunday afternoon family supper. Make extras for leftovers!
Ingredients for Grilled Pork Chops
Grilling pork chops adds so much flavor, holds in all the juices, and creates a caramelized outer layer from the dry rub marinade. So, combine these things together and you have one amazing dinner! Here’s all you need:
- Pork chops – We used thin sliced boneless pork chops for this recipe. If you prefer bone-in pork chops, that will work too. Just make sure the sides of the pork chops are covered with the rub.
- Brown sugar – Adding sweetness to the dry rub.
- Chili powder, cinnamon, and garlic powder – This is one of the easiest spice rubs ever! Combine seasonings together in a bowl. These seasonings have a power-packed punch of flavor!
- Salt and black pepper – As needed!
How to Make Pear Chutney
You may think pear chutney is too much work for these pork chops, but this combination is the perfect way to enjoy all the flavors blended together. Ready in minutes, this pear chutney will have you licking the spoon. Bring out the best flavors of the pork with this chutney!
- Pears – Fresh pears are best! Peel the skin off and dice them into cubes. Try cutting them into the same 1-inch slices to cook evenly. Pears can be substituted for a tart apple, if you like.
- Apple cider vinegar – The vinegar adds in a strong flavor that helps keep the pears fresh, but also gives it the most flavor.
- Water – Adding in extra liquid.
- Brown sugar – The sweetness blends well with the other ingredients.
- Orange ginger spice – Ground ginger will also work.
- Chili powder and cinnamon – Together, these two seasonings blend well and create an amazing flavor.
- Kosher salt – This type of salt is more flavorful and thicker than other salts. It leaves an extra texture over the top the pears.
Tips for Grilling the Best Pork Chops
Grilling pork is known to be an easy task! You can either use a charcoal grill or a gas grill. Now, here are some simple tips to keep you on track and help make some of the best pork chops you have ever tasted.
- Take the thin-cut pork chops out of the refrigerator for about 20 minutes before grilling them. When the meat is at room temperature, it will be ready to cook.
- Use an instant-read meat thermometer for best results on cooking pork chops. You will want the internal temperature of the thickest part of the meat to reach 145 degrees Fahrenheit, or until it’s no longer pink.
- Grill boneless pork chops directly on the grill grates at medium-high heat over direct heat with the lid closed. They will cook quickly so make sure to keep an eye on them the entire time.
- Flip the pork chops after about 4 to 5 minutes on direct heat. Cook on the other side for an additional 4 to 5 minutes, or until the internal temperature reaches 145 degrees f.
- After grilling, let the pork chops rest for about 5 minutes to let the juices soak in before cutting into the meat. This will allow the moisture and juices to redistribute and result in a more tender pork chop.
Other Methods of Cooking Easy Pork Chops
Grilling pork chops is the best way, but we understand not everyone has a grill, and sometimes it is too cold outside to grill. Using the stove is another method of cooking; however, it may be best to have a thicker pork chop instead of thin pork chops for this method. Try these other options for more variety when cooking these amazing pork chops!
- Try cooking the pork chops in an air fryer. Place one to two pork chops laying flat in the tray. Cook in the preheated 400 degrees Fahrenheit air fryer for 5 minutes. Flip and cook on the other side for another 3 to 7 minutes or until they are cooked through.
- Use the oven and bake the thin-cut pork chops at 350 degrees Fahrenheit for 10 to 15 minutes. A lower temperature in the oven is best to ensure that the pork chops don’t dry out. Spray a baking sheet with cooking spray and place pork chops on a baking sheet.
- The stovetop is another great option when cooking thin cuts. Place the thin-cut pork chops in a pan with olive oil and cook on both sides for about 3 to 4 minutes on medium heat.
How to Store Leftovers
Once the pork chops have cooled down and rested at room temperature, place the leftovers in an airtight container for storage in the fridge. When ready to reheat, cook in the oven, an air fryer, or the quickest way, in the microwave. Leftover pork chops will stay fresh in the fridge for 3-5 days. You can also freeze leftovers in a freezer-safe container for up to a month.
Additional Flavors to Try
- Want a sweeter pork chop dinner? Add a little drizzle of honey over the top.
- Add paprika to your spice rub for extra smoky flavor and beautiful color.
- Top with grilled onions.
- Add a dash of soy sauce to the pork chop marinade. You can also opt for a low sodium soy sauce.
- Garnish with fresh cilantro, or fresh chopped parsley.
What to Serve with Pork Chops and Pears
Make this a complete meal with all the best sides! Add your potatoes and side salads with fruit or vegetables, like grilled corn on the cob and fresh cucumber salad, then serve with homemade rolls to soak up all the pear chutney. This meal will WOW your family and your tastebuds will be thanking you!
“I made this for dinner tonight and my family and I LOVED it! Definitely a keeper of a recipe. So good. Thank you for sharing it.”
-Felisa
Frequently Asked Questions
Thin pork chops are quicker to cook and take about 8 minutes (grilling on both sides). If you are using a thick pork chop, it takes an estimate of about 20 minutes, with 8-10 minutes on each side.
The best way to avoid drying out pork chops would be to grill them over direct medium-high heat. This will cook them quickly so that they sear on the outside and stay tender and juicy on the inside.
Pork chops are located from the hip to the shoulder. It has a variety of names like loin chop, rib, sirloin, top loin, and rib chop, or center cut rib chop. With all these names, they still all cook the same on a grill.
READ MORE: 25+ Sunday Dinner Recipes
More Pork Recipes
Pork is known to be a tender meat that is easy to cook! It is a great source of protein that tastes delicious with seasoning, marinades, and rubs. Try some of our favorite pork recipes with loads of deliciousness!
Grilled Pork Chops with Spiced Pears
Equipment
- Outdoor Barbecue Grill
Ingredients
For the Pork Rub:
- 1 1/2 pounds pork chops (about 8-10 thin sliced pork chops)
- 1/4 cup brown sugar
- 1 Tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- salt and pepper to taste
For the Pear Chutney:
- 3 pears peeled, and diced
- 1/3 cup apple cider vinegar
- 1 Tablespoon water
- 1/2 cup brown sugar
- 1/2 teaspoon orange ginger spice or just ground ginger
- 1/2 teaspoon chili powder
- 1/2 teaspoon cinnamon
- kosher salt to taste
Instructions
- Mix the ingredients for the pork rub and thoroughly coat each pork chop with the rub.
- Let pork chops sit at room temperature for about 20 minutes before grilling.
- Grill over medium heat, turning only once.
- After removing them from the heat, let them sit for 5 minutes before cutting.
- Combine all the ingredients for the pear chutney in a small saucepan over medium heat.
- Cook, stirring occasionally until the pears are nice and soft and the sauce coats the pears.
- Serve the pork chops with the pear chutney spooned over the top.
Notes
Grilling Tips
- Take the thin-cut pork chops out of the refrigerator for about 20 minutes before grilling them. When the meat is at room temperature, it will be ready to cook.
- Use an instant-read thermometer for best results on cooking pork chops. You will want the internal temperature to reach 145 degrees Fahrenheit.
- Cook the pork chops directly on the grill grate at medium-high heat over direct heat with the lid closed. They will cook quickly. You will want to watch the time.
- Flip the pork chops after about 4 to 5 minutes on direct heat. Cook on the other side for an additional 4 to 5 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
- After grilling, let the pork chops rest for about 5 minutes to let the juices soak in before cutting into the meat. This will enhance the tenderness of the pork chop.
Would this recipe be considered gluten-free?
Yes!
I put mine in the rub overnight. AMAZING
I’m so glad you liked it! Thank you for your comment!
Just made and ate this for dinner! It was incredible! Such a great fall flavored dinner. I made roasted asparagus with lemon as the side to balance the sweet. Thank you for this recipe, it it’s a definitely cook again meal!
Sweet and spicy, loved it! Ended up baking 350 and turning at 15 minutes. Would be great if i could grill, but was very tasty none the less!
I’ve made these every fall(several times) for the last couple years. My family and myself love this recipe! I wouldn’t change anything, however I am wondering if anyone has ever used turkey breast instead of pork chops for a healthier option?
So glad you have enjoyed this recipe! We haven’t used turkey breast before and to be honest, I’m not sure how it would turn out. If you try it, please come back and let us know!
what would go well on the side?
You can go wrong with a salad (one with a good balsamic dressing), roasted potatoes (or carrots), maybe some lightly flavored rice. Hope this helps!
These were wpnderful. Thank you so much for this recipe.
First I have to say I don’t like pork chops. So I’m always looking for new recipes to make them bearable. I made these tonight and OMG they were delicious. Family is in love. However I used a 6 pack of bone-in assorted pork chops, doubled the brown sugar in the rub only (mainly to cut heat down cause I was afraid that much chili powder would be to much for my daughter), and added 1 extra pear. Baked in the oven at 350° flipping once until chops were done. Also wasn’t sure what to serve with but made fried potatoes and fresh green beans. And they were a perfect pairing. Have some pears leftover and thinking they would go great on a bowl of vanilla ice cream. But I’m so full that the ice cream will have to wait for now. Pretty sure you can put those pears on a rubber boot and make it edible. Thank you these will definitely be on the menu again and again.
Thank you, Nicki! The pears really are delicious – and serving them over ice cream is a great idea. Thank you for sharing your adaptations to the recipe.
I don’t have access to a grill but I’m dying to make these! Can I cook them in a hot pan on the stove?
Thanks for asking Mo! This is a great article from Epicurious on how to “grill” inside without a grill.
http://www.epicurious.com/archive/holidays/grilling/how-to-grill-without-a-grill
I made this tonight for dinner. OMG!!!! I will definitely be making this again! I have extra chutney left over because I only made 2 pork chops since it is just my Mom and I. I may have to try it with apples next time! (just for a change 😉
I’m so glad you liked it Cathy! Thank you for sharing!
I had 3 perfectly ripe pears I needed to use up today. And although I had been thinking I’d look for a recipe on Pinterest for a muffin or quick bread to use them in, I happen to run across this recipe when I plugged in “pear recipes” it was the picture that caught my eye. And looking at the ingredients that intrigued me. Tried looking at reviews and noticed many were by people wanting to try it sometime… why do people bother writing until they’ve tried it? Reading that someone wants to try a recipe does not help anyone. Then I scrolled down to find several reviews that gave it thumbs up! So I went for it. I used 7 New York center Cut pork chops (they are bone in, with a little of the tenderloin on one side) my chops were about 3/4″ thick. (I don’t care for the thin cut ones which always seem dry.) I followed the dry rub recipe but tripled it since I had about 4 1/2 lbs. I realized after that doubling the rub recipe would’ve been enough. I used 2 tsp kosher salt and 1/2 tsp coarse ground pepper for a triple batch of rub. We grilled them about 5 min per side. Let them rest about 10 min. For the pear chutney I followed the quantities as specified and it was the right amount for 7 chops. I’ve never heard of orange ginger so I used regular ginger and a little fresh orange zest. Only thing I added was a small handful of raisins because it seemed to go well in a chutney. It didn’t specify but you should simmer it until the liquid becomes syrupy.
In a word….THIS WAS ABSOLUTLEY EXCELLENT!!!! (Ok, that was 4 words, but holy smokes, was it ever good!!!) I LOVED the combination of sweet, salty, spicy (and a hint of tart from the cider vinegar in the chutney) this recipe has it all. And one of my new favorite ways to make pork chops! Thank you so much!
Wow Pauline! Thank you so much for sharing your experience with this recipe along with your additions and adaptations. I’m so happy you liked it! This will be so helpful for others who want to make this recipe. I really appreciate it!
Would anyone mind telling me what the serving size is on this? Id like to use this as a dish for the board of our state college and it would be super helpful to know!
This is for about 6-8 people. I’m so sorry I didn’t see this sooner! I hope your dinner went well. 🙂
I made this for dinner tonight and my family and I LOVED it! Definitely a keeper of a recipe. So good. Thank you for sharing it.
Just finished eating this and it was amazing…I didnt have pears so I used honey crisp apples instead. I also used the george forman instead of grilling to get those nice grill marks and then finished them off in the oven. Very good, thanx for sharing!
So glad you liked it! I loved them too.
I made this today and cut down the sugar in half. It was good!
You don’t say how many pork chops that is or what cut and thickness. We also need to know how LONG you grill each side. If you don’t want to grill can they be made in the oven??? Sounds yummy.
We did 8 thin cut pork chops, it’s only about 4 to 6 minutes on each side for the thin cut ones.
Do you have a recipe for the orange ginger spice? Thank you.
I don’t – but you can just use ginger if you don’t have it!
p.s. Do you use a certain cut/width of pork chops?
Wow! This looks amazing! I’m going to buy the ingredients for it today. Thanks for sharing your yummy food and talents with us!
Oh my… This looks delicious!! Definitely pinning this and trying it out soon!! Thank you!!
Could all of these ingredients but put together into a crockpot? I do not grill.
Linda
We haven’t tried it that way before so if you do, let us know how it turns out!