A great pork chop marinade that will make your pork extra juicy with a terrific savoury flavour and a gorgeous caramelised crust without overpowering the natural flavour of pork. Even 1 hour of marinating makes a remarkable difference!
Just a great pork chop marinade
You know when something hits the pan and it smells so great than even if it’s the first time you’ve made that recipe, you know it’s going to be a winner? This is one of those. 🙂
Plus, the added bonus is that there is a very good chance that all the ingredients are already in your pantry. Checklist:
-
soy sauce
-
brown sugar
-
mustard
-
garlic
-
pepper
-
Worcestershire Sauce (I never spell that right first go! Thank you auto correct).
Soy sauce is the secret ingredient
“Soy sauce?”, I hear some of you think, dubiously.
YES. Soy sauce. NO it doesn’t make this the least bit Asiany (no matter how I spell it, auto correct does not like that word!). It’s a brine that injects the pork with juiciness and it’s better than the basic salt + water brine because it’s got more flavour to it.
If you’ve never tried a soy sauce based brine for a protein before, I think you’re going to be very pleasantly surprised. Watch the video below the recipe – the end when I press down on the pork chop to show how juicy it is. That’s courtesy of the soy sauce!
I’m sharing this Pork Chop Marinade because I got all excited that I finally got a new BBQ. Living by the ocean means that anything that resides outdoors has a limited life and my current BBQ looks like an abandoned burnt out car.
While it’s terrific seared on the grill, it is of course great pan fried as well which is how I usually make it.
If you’re BBQ-ing, try it this Lemon Potato Salad and a garden salad with French Dressing, and have a browse for more Grilling Ideas.
If it’s winter where you are, try this One Pan BAKED Vegetables and Rice – you’ll love the seasoned rice! – Nagi xx
More great pork chop marinades & rubs
-
Or use the marinades from these recipes for pork: Lime Chicken, Greek Chicken Gyros, Chicken Shawarma
Try these on the side
My favourite back-pocket marinades
These are the ones I use over and over again, made with pantry staples with lots of sub options!
Watch how to make it
Recipe video for this great Pork Chop Marinade! Don’t miss the end when I show how juicy the chops are…
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
A Great Pork Chop Marinade
Ingredients
- 4 bone in pork chops, 2 cm / 4/5" thick about 280g/9 oz each (Note 1)
- 1 tbsp oil
Marinade:
- 1/3 cup (85 ml) soy sauce (light or all purpose, not dark)
- 2 tbsp brown sugar
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 garlic cloves , minced
- ¼ tsp black pepper
Instructions
- Place Marinade ingredients in a ziplock bag. Massage to combine.
- Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. (Note 2)
- Take the chops out of the fridge 20 minutes before cooking.
- Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelised and the pork releases from the grill, then turn the chops and cook for 3 minutes (Note 2 for thin chops).
- Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a great crust
- Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.
Recipe Notes:
* Thin chops: 1.25 cm/ 1/2" thick - 1 hr+
* Thick chops 2 cm / 4/5" thick - 3 hrs+ COOK TIME for just white (juicy, no pink, reduce by 1 min for hint of blush):
* Thin chops - 3 minutes first side, 2 minutes second side, then 30 seconds on each side for basting.
* Thick chops - 4 minutes first side, 3 minutes second side, then 45 seconds on each side. If your chops are thicker than the Thick Chops, then I'd recommend starting on the stove and finishing in the oven at 180C/350F until the internal temperature is 145F / 63C. 3. Troubleshooting / tips: Once you put the chops on the BBQ, DON'T TOUCH IT! Once it is cooked, it will release naturally from the grills. If it sticks, it's not ready to turn. If your chops are cooking too quickly and start to burn because of the sugar in the marinade, turn the heat down. Remember, these chops are meant to have a gorgeous chargrilled crust! 4. CRISPY POTATO ROSTI recipe (pictured on the side of the chops) - by reader request, here's an abbreviated form of the recipe: 2 large brushed (Sebago) potatoes (US: use russet), peeled and grated using a box grater. Grab handfuls and squeeze out excess liquid or do this using a dish towel (clean!). Place in bowl, sprinkle generously with salt and pepper. Melt 1 tbsp butter + 1 1/2 tbsp oil (I use olive) in a large skillet over medium high heat. Add dollops of potato, spread into pancake shape about 12 cm / 4.5" wide, 0.75 cm / 1/4" thick. Press down to compact into rosti, cook for 3 minutes or until deep golden brown. Flip and repeat. Drain on paper towels, repeat with remaining potato, should make 8. Originally posted August 2017, photos replaced in May 2018, some tidying up done in February 2019, no change to recipe.
Nutrition Information:
Life of Dozer
This is what a doggie smile looks like!
Only had 3/4 in porch chops. I used all ingredients except green onion(did not have). Baked them in oven after 1 day marinade at 400 degrees for 18 minutes. Was sooo good! Will try w/ green onions & pan version next time!
Its was so easy and very tasty best pork marinade
Made this recipe in a pinch for dinner guests alongside homemade potatoes au gratin and grilled asparagus. It was divine! Our guests raved on and on about the juicy bone in pork chops we made on the grill. This recipe is a winner, especially outside on the grill!
Hi Nagi! I’m about to make this recipe but I’m curious, can the pork be frozen and thawed in the marinade? Thanks so much 🙂
I cooked this as written, on a cast iron skillet since it’s late winter in Idaho. Husband LOVED it, wants it added to the rotation.
This is now a family fav. The cooking directions are spot on – followed them to the letter and the pork was so juicy and tender.
Another Great marinade! Worth keeping a copy in the cubbord door for quick reference. Used with boneless thick pork steaks sliced in half – on the grill…flavorful and juicy. Family loves it!!
Absolutely delicious! I used thin pork steaks, marinated it for only an hour and it was so flavourful. The kids devoured it. Highly recommend. 🙂
These were great! Followed the recipe as written. Very flavorful, tender and juicy. Thank you!
Great recipe, perfect combination of ingredients. Very easy with on hand stuff you have at home. Highly recommend
Excellent recipe / east tender
Such a yummy, easy recipe. I used pork tenderloin cut in slices and only marinated for 15 minutes and it turned out great. Thanks for the recipe!
So good!! Thanks! could this be as good also using chix thigh or breast? thanks.
Wow! 5 stars for sure! I never take the time to comment on recipes, but I had to with this one. These are possibly the best pork chops I’ve ever had! Both my children and I do not care for pork chops. They’re typically dry and too chewy for us. This is the first pork chop recipe that everyone readily ate! And my 10 year old even commented that these are the best pork chops I’ve ever made! No doubt because they were sweet, but also the savory components of garlic and the sauces made it into a truly delicious glaze! I’m saving this recipe for next time!
Made these tonight. I was very impressed how tender and delicious these were. I used very thick. 1.5”, bone in chops. I marinated for only 2 hours cuz got a late start. Can’t imagine how great they are after marinating longer. Next time…
There is now a party in everyone’s mouth! 🥳
This one is a keeper. 24hrs in the fridge did it for me. WOW just WOW!!!
Have made these several times – foolproof, juicy, delicious – won’t make chops anyother way, now! Will try the rosti side, tonight… thanks!
we loved this for camping! I did regular mustard rather than dijon and tasted great!
I normally do note leave comments as I am a very picky seasoned home cook. But this marinade is amazing, followed measurements and directions to the T. Never will I use another marinade for my pork ever again. Those complaining it is to salty, I’m guessing your chops were to thin. Try using loin chops at least inch thick, grill to medium well temp. Trust me. Thank you for this awesome marinade recipe. You have a new follower.
The exact reason I do not eat pork….extremely dry. Tried this recipe EXACTLY as written and YES juicy, tasty succulent pork chops!! Amazing!! A “must” try!