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Grilled Pork Pops

Grilled Pork Pops

A fun appetizer with really flavorful pork served on ice pop sticks!MORE+LESS-

Updated November 25, 2014

2

tablespoons brown sugar

1/4

cup fish sauce (dipping sauce)

2

tablespoons brown sugar (sauce)

1

tablespoon chili garlic sauce (sauce)

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  • 1

    Add ice pop sticks to a large bowl of hot water. Let soak for 15 minutes while you prep other ingredients.

  • 2

    Mince garlic and mix in with ground pork, fish sauce, brown sugar, and rice flour.

  • 3

    Make a small ball of pork mixture, about 1 1/2-2 ounces, and form it into a oval disc. Insert a ice pop stick in one end and shape the pork around the stick. Repeat until all the pork is used.

  • 4

    Heat grill to high. Grill pork pops for about 4 minutes per side. They should have really nice grill marks and be cooked through.

  • 5

    For dipping sauce, combine sauce ingredients and set aside until needed.

  • 6

    Serve pork pops with dipping sauce!

No nutrition information available for this recipe

More About This Recipe

  • It’s summertime, and for me that means lots of outdoor parties!

    Because I like to be outside as much as possible during these months, I’m always on the hunt for fun and creative finger foods that I can quickly toss on the grill and serve to guests.

    Recently, I discovered about 100 ice pop sticks in one of my bottomless kitchen drawers and I figured they would work just like skewers. It turns out they work even better!

    Ice pop sticks are a bit sturdier, so they don’t burn as easily and can support more food.

    Plus, it’s fun to tell people that you’re making Grilled Pork Pops!

    These guys are really tasty and only take a few minutes to whip up. I like to use pork for them because it’s really flavorful, but you could use beef if you wanted.

    You really just need a few things to make these happen.

    One of the ingredients I like to put in these is fish sauce. If you aren’t familiar with it, it’s kind of a strange ingredient. On its own it has a completely overpowering smell. But when it’s mixed with something like pork, it gives it a really savory, delicious flavor.

    Hard to explain, but just trust me on it.

    The other ingredient that you might not be used to is rice flour. It’s literally just ground up rice. You can use normal flour if you can’t find rice flour.

    While you are prepping your pork pops, be sure to soak your sticks. They are thicker than skewers but it still helps to give them a soak in hot water.

    I also whipped up a quick dipping sauce, which was basically the same things I put in the pork plus some chili garlic sauce and a bit of water to thin it out some.

    When you’re ready to make the pork pops, make a long disc with about 1½ to 2 ounces of pork mixture. Then insert a stick in one end and lightly shape the pork around the stick.

    You should get around 10-12 pork pops out of one pound of ground pork.

    You could make these in advance without a problem. When you’re ready to grill them, just crank your grill up to high and toss them on!

    You shouldn’t have to worry about them sticking because of the fat in the pork.

    They’ll need to cook for about 3-4 minutes per side.

    You should end up with some really nice grill marks because the brown sugar will caramelize a bit.

    Once these come off the grill you can eat them right away!

    If you don’t have access to a grill, I think you could also do these under the broiler. Just keep an eye on them to make sure they don’t burn.

    Nick wants to know how many pork pops can your Papa pop if your Papa popped pork pops? Say that ten times fast, then check out his blog Macheesmo and his Tablespoon profile!


Grilled Pork Chops

It's easy to think you may not be a pork chop fan. They often come overcooked and dry, but they don't have to be that way. These pork chops are marinated to make them extra flavorful and tender. A marinade will also help a pork chop from being dry. The marinade works to break down the meat and keeps it tender and juicy after cooking.

The best way to ensure you aren't overcooking your pork chops is to use a meat thermometer. Pork chops should be cooked to an internal temperature of 145°. There won't be any pink left when you cut into it! You can safely pull the meat off the grill at 140° and after resting for a few minutes, the meat will have continued to carry-over cook to the 145°. It's the best way to ensure your pork chop doesn't come out dry! We recommend a cook time of 8 minutes per side, but ideally you are checking the temperature as each grill and pork chop is different. When buying your chops go for ones that are about 1" thick and boneless center cut. If you prefer bone-in those work well too.

Tips On Marinating

A good marinade will make a big difference in pork chops. Make sure your marinade has an acid in it to tenderize the meat and something flavorful. We use soy sauce to help with both of those things in our marinade. For some variations though you could use some dijon mustard and lemon juice, cilantro, olive oil, and lime juice, or balsamic and honey.

Have you tried these yet? Let us know how it went in the comments below!

Editor's Note: The introduction to this recipe was updated on April 15, 2021 to include more information about the dish.


Grilled Pork Chops

Follow the step-by-step instructions below with photos to learn how to grill pork chops.

Let sit at room temp: Start by seasoning the pork chops and letting them sit at room temp for 30 minutes.

Season the pork chops: A simple seasoning of salt and pepper works just fine, but there are many ways to add extra flavor. Try some of the following spices and herbs:

  • All-seasoning salt
  • Greek seasoning
  • Italian seasoning
  • Cajun seasoning
  • Lemon pepper
  • Garlic salt
  • For truly unique flavor, try my Cowboy Rub Pork Chops

Preheat: Turn the gas grill on to medium-high heat, or 400-450° F.

Grill the first side: Place pork chops on lightly greased grill. Close the lid and grill 4 minutes, or until bottoms are browned with sear marks.

Note: Bone-in chops usually contain a bit of extra fat and will create smoke while grilling. This adds extra flavor, but boneless pork chops are still plenty tasty.

Cook the other side: Rotate chops, close lid, and grill 4 minutes more.

If you&rsquore grilling boneless pork chops, they should look like this on the grill:

Check internal temp: The internal temp needs to reach at least 145° F to be safe. I find this temp is the ideal doneness for juicy pork.

Let rest: Once cooked, let pork chops sit at room temp 3 to 5 minutes before serving.

Want a condensed version? Read below:


  • Make the pork marinade in advance and get your pork chops marinating in the refrigerator before cooking.
  • Insert removable cooking pot. Insert grill grate into your pot.
  • Press the grill button, set it to high (500 degrees), set the time to 15 minutes.
  • Once &ldquoAdd Food&rdquo flashes, add pork chops onto the grill, close the lid. and grill for 7-8 minutes, then flip the meat, closing the grill once again. Cook for another 5 minutes and check the internal temperature to see if has reached an internal temperature of 150 degrees.


This grilled pork chop recipe calls for a side of charred Treviso, a slender, torpedo-shaped variety of radicchio that's reddish-purple with a pleasantly bitter flavor. If you can't find it, use a small head of round radicchio and quarter it as directed in the recipe.

Of all the pork barbecue and grilled pork recipes in the world, a good pulled pork sandwich just might be the one to practice this summer. It takes a little time to get the pork tender, but the wait is worth it.

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Watch the video: The TASTIEST grilled pork belly with sticky sweet glaze! (October 2021).