Grilled pork chops with onion marmalade are a reliable weeknight dinner when you want something hearty without standing at the stove for an hour. The chops get a clean char from the grill while the onion marmalade builds a soft, jammy sweetness that cuts the pork’s richness. This version uses a short brine and a patient onion cook so the result is tender meat and a topping that actually tastes like caramelized onions, not burnt bits.
The method below keeps the steps simple but explains the why behind each one. You’ll learn how to control grill heat, when the onions are truly done, and how to rest the meat so the juices stay in the chop. Grilled pork chops with onion marmalade also reheat better than most grilled meats because the marmalade keeps the surface from drying out. If you enjoyed this, our pork belly ramen is worth trying next.
Why You’ll Love These Grilled Pork Chops With Onion Marmalade
- A short brine keeps the meat juicy even if the grill runs hot.
- The onion marmalade uses one pan and a low simmer, so no fuss.
- You get a sweet-savory plate that pairs with almost any side vegetable.
- Leftovers work cold in sandwiches or warmed with rice the next day.
Ingredients You’ll Need
- 4 bone-in pork chops, about 1 inch thick (2.5 cm), 10–12 oz each
- 2 tbsp kosher salt, for the brine
- 4 cups cold water, for the brine
- 2 tbsp olive oil, divided
- 3 large yellow onions, thinly sliced (about 1.5 lb)
- 1 tbsp butter
- 2 tbsp brown sugar, packed
- 2 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- 1/2 tsp black pepper
- 1/2 tsp salt, for the onions
Ingredient Substitutions
Yellow onions: Replace with 3 large red onions for a sharper, fruitier marmalade. Red onions soften faster and leak more liquid, so drop the cook time by about 5 minutes and watch for a darker purple-brown color. The flavor is less mellow but pairs well with the balsamic. Making this grilled pork chops with onion marmalade at home is surprisingly straightforward once you know the key steps.
Brown sugar: Use an equal amount of honey for a smoother, less crystalline sweetness. Honey browns quicker than sugar, so keep the pan at medium-low heat and stir more often to avoid sticking. The marmalade will be a little looser and glossier. The grilled pork chops with onion marmalade works well for weeknight cooking when time is limited.
Balsamic vinegar: Swap with apple cider vinegar plus a pinch of sugar if you want a brighter tang. Cider vinegar is more acidic, so add it 1 tbsp at a time and taste before the final reduction. The color stays lighter and the sauce reads more like a chutney. Storing leftover grilled pork chops with onion marmalade correctly keeps it tasting good for days.
Butter: Replace with an extra 1 tbsp olive oil for a dairy-free version. You lose some rounding richness, but the onions still caramelize if you don’t rush the cook. Expect a slightly less silky finish on the marmalade.
Step-by-Step Instructions
- Dissolve 2 tbsp kosher salt in 4 cups cold water. Submerge the pork chops and refrigerate 30 minutes. Pat dry and brush with 1 tbsp olive oil.
- Heat a wide skillet on medium-low heat. Add 1 tbsp olive oil and 1 tbsp butter, then the sliced onions and 1/2 tsp salt. Stir to coat.
- Cook the onions 25–30 minutes, stirring every 5 minutes, until they are soft, golden, and reduced by half. Add thyme in the last 5 minutes.
- Stir in brown sugar and balsamic vinegar. Cook 5 minutes more until the liquid thickens and coats the onions like jam. Remove from heat.
- Preheat a grill to medium-high heat. Grill chops 4–5 minutes per side until golden and crispy at the edges and the center hits 145°F.
- Rest the chops on a plate 5 minutes. Spoon the warm onion marmalade over the top and finish with black pepper.
Pro Tips
Slice the onions as evenly as you can so they cook at the same rate; ragged chunks scorch while thin pieces turn to mush. A mandoline helps but a sharp knife works if you take your time.
Don’t skip the rest after grilling. The chop keeps cooking off the heat and the juices redistribute, so you get a moist bite instead of a dry one.
For steadier grill temperature, keep the lid closed between flips and use a two-zone setup if your grill allows it. Move chops to the cooler side if flare-ups start before the center is done.
Read more on controlling heat and carryover cooking at Serious Eats if you want the science behind rest times. Their testing shows how much temperature climbs during rest.
Common Mistakes to Avoid
Crowding the onion pan steams the slices instead of browning them. Use a pan wide enough that the onions sit in a thin layer, or split the batch if needed.
Grilling cold chops straight from the brine lowers the grate temperature and lengthens cook time. Let the meat sit at room temp 10 minutes after patting dry for a better sear.
Cutting into the chop right off the grill loses the juices on the plate. Rest first, then slice if you must, though whole chops hold moisture better.
Serving Suggestions
Plate the chops with roasted potatoes or a simple cucumber salad to balance the sweet topping. The cool crunch works against the rich pork.
For a warmer plate, spoon the marmalade over milk-braised pork leftovers if you have them, though the grilled version stands on its own. A green bean side rounds it out.
Storage and Reheating
Keep cooked chops and marmalade in an airtight container up to 4 days in the fridge. Separate the topping if you plan to use it on other dishes.
Reheat in a 350°F oven 10–12 minutes until the pork reaches 165°F inside. Microwave works but dries the edges, so cover with a damp paper towel.
The marmalade freezes for up to 3 months on its own. Thaw overnight in the fridge before warming on medium-low heat.
Recipe Variations
Apple Twist
Add 1 small diced apple with the onions for a fruitier marmalade. The apple breaks down and adds body, so reduce the brown sugar by 1 tbsp. Expect a softer, sweeter spread that suits fall dinners.
Spicy Rub
Coat the chops with 1 tsp smoked paprika and 1/2 tsp cayenne before grilling. The heat offsets the sweet onions and gives the crust more color. Keep the same grill time but watch for quicker browning.
Slow Cooker Onions
Make the marmalade in a slow cooker on low for 4 hours if you don’t want a skillet. The onions come out softer and darker; stir in vinegar at the end to sharpen the flavor.
Boneless Version
Use 4 boneless chops and cut grill time to 3–4 minutes per side. Boneless cooks faster and dries quicker, so check the temp early. The pork chops supreme method also works if you prefer oven finishing.
Beer Glaze
Deglaze the onion pan with 1/4 cup lager before the vinegar for a maltier note. Let it boil off fully so the marmalade stays thick. This pairs with pork meatballs later in the week.
Grilled Pork Chops With Onion Marmalade
Description
Grilled bone-in pork chops get a clean char from the grill while a low-simmered onion marmalade builds a soft, jammy sweetness that cuts the pork's richness. A short brine keeps the meat juicy, and the result is a hearty weeknight dinner with sweet-savory balance.
Ingredients
Instructions
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Make the brine
Dissolve 2 tbsp kosher salt in 4 cups cold water in a large bowl, stirring until no grains remain at the bottom. Submerge the 4 bone-in pork chops fully in the brine and refrigerate for 30 minutes so the meat absorbs moisture and stays juicy on the grill.
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Dry and oil chops
Remove the chops from the brine and pat them dry with paper towels to help the surface sear instead of steam. Brush the chops with 1 tbsp olive oil so they release cleanly from the grates and brown at the edges.
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Start onion cook
Heat a wide skillet on medium-low heat and add the remaining 1 tbsp olive oil and 1 tbsp butter until the butter melts. Add the 3 large thinly sliced yellow onions and 1/2 tsp salt, stirring to coat every piece in the fat.
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Slow cook onions
Cook the onions for 25–30 minutes, stirring every 5 minutes, until they are soft, golden-brown, and reduced by half in volume with no raw bite. Stir in the 1 tsp fresh thyme leaves during the last 5 minutes so the herb warms without burning.
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Finish marmalade
Stir in 2 tbsp packed brown sugar and 2 tbsp balsamic vinegar into the softened onions. Cook 5 minutes more over medium-low until the liquid thickens and coats the onions like a glossy jam with no loose puddle at the bottom, then remove from heat.
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Preheat grill
Preheat a grill to medium-high heat (about 204°C / 400°F grate temperature) with the lid closed for steady heat. Use a two-zone setup if possible so you can move chops to a cooler side if flare-ups start before the center is done.
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Grill the chops
Grill the chops 4–5 minutes per side over medium-high heat until golden and crispy at the edges. The center must reach 63°C / 145°F on an instant-read thermometer for whole pork, with clear juices and a faint blush remaining at the middle.
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Rest and serve
Rest the chops on a plate for 5 minutes so the juices redistribute and the temperature holds at a safe range. Spoon the warm onion marmalade over the top and finish with 1/2 tsp black pepper before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 7g35%
- Cholesterol 75mg25%
- Sodium 980mg41%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 11g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep cooked chops and marmalade in an airtight container up to 4 days in the fridge; separate the topping if using it on other dishes.
- Reheating: Reheat in a 350°F / 177°C oven for 10–12 minutes until the pork reaches 74°C / 165°F inside, or microwave covered with a damp towel to avoid dry edges.
- Pro tip: Let chops sit at room temp 10 minutes after patting dry for a better sear instead of grilling cold from the brine.
- Variation: The pork chops supreme method also works if you prefer oven finishing over grill.
