Sweet and Herby Grilled Pork Loin Chops with Fresh Orange Finish

These pork chops are one of those meals that quietly earn a permanent spot in the rotation. They’re familiar enough that kids are all in, but there’s just enough thoughtfulness—herbs, a touch of sugar, a bright citrus finish—that adults don’t feel like they’re eating on autopilot.

The key is restraint. No complicated marinade. No sauce. Just good seasoning, a steady grill, and a small finishing move that brings everything together.

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Why This Works

Dry seasoning + time builds flavor without watering down the pork

Brown sugar encourages caramelization on the grill

Fresh orange juice at the end adds sweetness and lift without masking the char

A few minutes of rest lets the citrus soften the onion and mellow everything out

Ingredients

Pork loin chops (about 1 inch thick)

Garlic powder

Dried thyme

Dried oregano

Red chili flakes (use lightly for kids)

Fennel pollen or fennel seeds

Brown sugar

Kosher salt

Fresh cracked black pepper

Neutral oil

Fresh orange

Small amount of finely diced white onion (optional, but recommended)

Season the Pork

Lay the pork chops out on a tray or sheet pan. Season both sides generously with:

Salt and pepper

Granulated garlic

Thyme and oregano

A pinch of chili flakes

Fennel pollen or lightly crushed fennel seeds

A light sprinkle of brown sugar

Drizzle lightly with oil and rub everything in so the chops are evenly coated.

Cover and refrigerate for at least 2 hours, but overnight (up to 24 hours) is optimal.

Grill

Bring the pork chops to room temperature.

Heat the grill to medium, aiming for a steady flame—not ripping hot, about 400 on a grill with thermometer. Grill the chops until well-marked and just cooked through, about 4–5 minutes per side, depending on thickness.

You’re looking for caramelized edges and juicy centers, not a hard sear.

Finish (This Is the Move)

Transfer the chops to a platter.

Immediately squeeze fresh orange juice over the hot pork, then scatter a small amount of finely diced onion over the top. Let the chops sit for 2–3 minutes.

The heat and citrus soften the onion, gently mellowing its bite and tying it into the sweetness of the pork rather than letting it stand out on its own.

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No sauce needed.

Pour some of the juices on the bottom of the dish over each chop

Serve With

Corn on the cob

Simple green salad

Roasted potatoes

Grilled vegetables or peaches

This is especially good eaten outside, with daylight lingering and nothing else demanding your attention.

A Quiet Cooking Lesson

This is the kind of meal that reminds me why I like grilling in the first place. You don’t need to do much—just pay attention. Season well. Cook patiently. Finish with intention.

That last squeeze of orange isn’t flashy, but it changes everything.

This is also good with thin bone-in chops too!

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Sweet and Herby Grilled Pork Loin Chops with Fresh Orange Finish