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…
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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!
Oh wow! Yum yum yum even my kids loved them! Weekly dish in our family.
Winning!!! Sounds like you nailed it Vicky!
I can not say enough good things about this marinade. The chops were so moist and full of flavor. They were better than anything you’d ever get in a restaurant. I am marinating chicken breasts tonight for the grill tomorrow. Thank you, thank you, thank you!
Hi. Can I marinate and freeze? How long will it keep in the freezer? And how long will it take when pan-fried? Thanks!
Omy goodness’s these pork chops was so tasty an juicy definitely will do it again
Wahoo! I’m so happy you loved them – N x
Nagi, I have tried so many pork chop recipes and finally found a keeper. I only had 2 boneless loin chops frozen. Decided to marinate them frozen following your recipe. When thawed had to cook on stove top as it was raining. The best pork chops ever, so juicy and flavorful. Thank you.
Awesome Betty!
Nagi, this recipe is super easy, doesn’t need a lot of marinading time and is absolutely delicious! Thank you so much for sharing!
This marinade is amazing! I pan fried the chops but would like to try broiling. Has anyone tried this? If so, how long did you broil?
Hi Nancy, if you cook them under a broiler the timing would be similar, just watch them closely ☺️
I’ve used this recipe with a few tweaks for years. Thumbs up to your flavorful brine recipe.
Used this recipe tonight for my first time ever using a cast iron skillet. Pan skills need work (got a little smokey in here), but ,oh boy, we love the recipe!!!! Definitely will be making this one again!
Great news Cheryl!
Can I use this marinade on chicken as well?
Sure can!
Will this marinade work for chicken as well?
Best pork chop ever
Thanks so much Warwick!
Hi! I used your marinade a month or so ago and I love it! However, I cooked my pork in the slow cooker and topped with a BBQ sauce – low 6hrs, the most tender, delicious pork I’ve ever eaten.
Now, New Year’s Day, I think this will be a good dinner to start our year on!
Yum!
Went 48 hours with this marinade. My guy who thinks he is Emeril and Bobby Flay both went nuts for it. Repeat. Repeat. Repeat.
WOOT!!!! What a great compliment!
Amazing!!! my family loved it!! thank you!!
Ha, Oh it’s you again! Well after last nights fantastic chicken I decided to look for a New pork chop recipe
I have a feeling yours will be great so I’m going for it. 😊
They are marinating as we speak, already smells great.
Thanks for the idea
oh Nagi, how i celebrate the day (yesterday, lol) i googled baked chicken and rice and you popped up!! i followed your recipe for said baked chicken last night (delicious though cooking time took longer than stated) and now, the next night i followed your pork chop marinade with plans to make the potato rosti as suggested. you are my new go-to as i have perused ofter recipes and am excited to try many of them. NAGI YOU DA BEST!!
Great to hear you enjoyed this one Marie! Thanks for letting me know – N x
I tried the marinade and my family liked it! Thank you very much.
Terrific to hear Robert!! Thanks so much for sharing your feedback – N x
I made this for my family twice now after I “found” it a week ago and everyone loves it. I followed your recipe exactly. So good, so easy. I used the oven broil (I have no bbq). I’m going to keep this recipe in our dinner rotation. Thank you.
Glad you enjoyed this one HY!! N x
Amazingly simple and delicious! I marinating mine for almost 12 hours, 24 would be better. But they’re were flavorful, moist and were gone. Everyone enjoyed them. This recipe is a keeper. Thank you!,,