Sweet & Savory Grilled Pork Chops with Jaca
These grilled pork chops are everything summer dinner should be — thick, juicy chops soaked in a sweet-and-savory marinade, then charred over the grill until the edges caramelize. The marinade is built on pantry staples: soy sauce for salty umami, garlic and Dijon for depth, Worcestershire and fresh lemon for tang, and a hit of sweetness that balances it all and helps the chops brown beautifully. That sweetness is where our Jaca swap comes in — we replace the brown sugar entirely with Jaca (100% pure allulose) at double the amount, using 1/4 cup of granular Jaca in place of 2 tablespoons of the brown sugar you'd normally reach for. Allulose caramelizes and browns on the grill just like conventional sugar, so you get the same glossy char and sweet-savory balance with no added sugar. Because allulose is only about 70% as sweet as the sugar we grew up with, doubling it lands the flavor right where it should be. Marinate the chops for a few hours (or overnight), let them come to room temperature, and grill over medium-high heat to a perfect 145°F. Rest them tented with foil so every bite stays juicy. Serves 4. Adapted from Big Delicious Life. This is a Jaca-adjusted healthier version.
Ingredients
- 4 (8 oz each) thick-cut pork loin chops (bone-in or boneless, 1 to 1.5 inches thick)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup Jaca (allulose), granular (replaces 2 tablespoons brown sugar at the 2x ratio)
- 4 cloves garlic (minced)
- 4 teaspoons Dijon mustard (about 1 heaping tablespoon)
- 2 teaspoons Worcestershire sauce
- 1 whole lemon (juiced; or 2 tablespoons apple cider vinegar)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper (freshly cracked)
- 2 tablespoons olive oil
Sweetener Used
1/4 cup granular Jaca Allulose
Replaces: 2 tablespoons brown sugar
Instructions
- 1
Make the marinade: in a small bowl or large resealable bag, whisk together the soy sauce, granular Jaca, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, Italian seasoning, black pepper, and olive oil until the Jaca dissolves. The Jaca stands in for the brown sugar at double the amount, so the chops still caramelize and char beautifully on the grill with no added sugar.
- 2
Pat the pork chops dry with paper towels, then add them to the marinade. Press out the air, seal, and refrigerate for at least 3 hours or up to overnight (do not exceed about 12 hours, or the acid can turn the meat mushy).
- 3
Take the chops out of the refrigerator and let them come to room temperature for about 30 minutes before grilling.
- 4
Heat the grill to about 400°F (medium-high) and oil the grates well. Because allulose caramelizes and can stick like sugar, oil generously and keep an eye out for flare-ups.
- 5
Grill the chops on the first side for 3 to 4 minutes, until they release easily from the grates. Flip and grill the other side for another 3 to 4 minutes.
- 6
Reduce the heat and continue cooking for another 4 to 7 minutes per side, until the internal temperature reaches 145°F on an instant-read thermometer. Watch closely near the end — allulose browns faster than conventional sugar.
- 7
Remove the chops from the grill, tent loosely with foil, and rest for 5 to 10 minutes before serving so the juices redistribute.
- 8
No grill? Sear the chops in an oiled cast-iron or grill pan over medium-high heat for 2 to 3 minutes per side, then transfer to a 350°F oven and finish cooking to 145°F.
Pro Tips
- Jaca is about 70% as sweet as brown sugar, which is exactly why we double it — you get the same sweet-savory caramelization and char with no added sugar and no aftertaste.
- Oil the grates well and watch the chops near the end. Allulose browns faster than conventional sugar, so it can char quickly over direct heat.
- Marinate for at least 3 hours — overnight is best — but do not go past about 12 hours, or the lemon juice will start to break down the meat.
- Use an instant-read thermometer and pull the chops at 145°F, then rest them tented with foil for 5 to 10 minutes so they stay juicy.
- This marinade works on any cut of pork — try it on pork tenderloin or thick boneless chops too.