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!
A lovely combination of East + West! Use some form of soy virtually every day in my cooking – it’s the Worcestershire which has to be fished out from the pantry cupboard 🙂 ! Living mostly alone I rarely bother with the BBQ and find using a heavy hot grill pan on the stove brings forth the same result! Love Dozer’s photo: her is a lucky boy living the life he does . . .
You’re right Eha, a grill pan works just as great as a BBQ! When I lived in an apartment, I had a tiny weber and I used it ALL the time, it was so great – one less dish to wash up! 😂 N xx
Am having a wonderful warm laugh reading about a commenter’s ‘difficulties’ re pronouncing the most used British ‘sauce’ of all 🙂 !! On me, oh my: there are a huge number of English words one may have to get used to be an ‘insider’ . . . oddly enough the first of mine in my early 20s in London was ‘Beauchamp Place’ near Harrods in Knightsbridge . . . going to one of its fab luncheon restaurants I got into a taxi at my hotel and told the driver the address in the French manner! Obviously I thought! Blank look, doorman called over for consultation – well, the English DO pronounce it as ‘Beecham’, don’t they . . . as it was to be a focal scene for shopping and eating, a quick lesson sufficed!!
BA HA HA! That’s too funny! Beauchamp Place? I remember that as an area? Shopping street was it???
Nope! One street away from Harrods and still having some of the best eats in London-town !!! You must have noticed the plethora of ‘Diana’ stories just on because of the 20 years. I am on the ‘other’ side well and truly – think dear Camilla has always been the best thing since freshly baked bread for Charles 🙂 !! But, that is where that Sloane Streeter practically lived way-back-when anyways :!!
Can’t wait to try this recipe! We like juicy pork chops!
ME TOO! 😂 N xx
We love pork chops, so will be trying out this marinade later this week. Yum! What’s on the plate next to the chops? Thanks, Nagi 😋
Hi Liz! It’s potato rosti 🙂 A few people have asked so I added the abbreviated recipe in the notes. I’ll do a proper recipe on it soon along with a video because I have SCHNITZEL coming up soon and rosti is an essential side in my books! N xx 😂
Yes to the pork marinade! I love brining pork, it leaves it juicy and tender and I don’t know why people don’t do it more often! The soy I have to try because your chop looks AMAZING!
Also, Dover is looking less moody out of his sweater XD
HA, he is definitely happier naked! 😉 Soy sauce is a terrific brine for any meat, but especially white meats I find. Hope you try it one day! N xx
Yep! Making this. Can you tell me what the crispy looking deliciousness on the plate in the background is???
Potato rosti! Just added the recipe in the notes 🙂 And I will do a full recipe with video in the coming weeks! N xx
i would love to know too
Crispy potato rosti! I added an abbreviated recipe in the notes and I’ll do a full recipe soon! N xx
Looks yummy!
May I offer Asiatic as a possible adjective?
By the way, I have been trying many of your recipes and have a very happy family because of it!
Thank you RSG! I’m so pleased you and your family are enjoying my recipes! N xx
I hear ya on the spelling of Worcestershire…let’s not even get into the proper pronunciation! I’ve always heard that “Wooster” was preferred. As to the spelling, now, whenever I need to note it in a recipe, I simplify it to “W’ster”. Easy-peezy. Will give the marinated pork chops a go this week! As our summer winds down it’s time to do as much grilling as possible before the snow flies. Eeuww!
I was seriously considering starting to just call it W-Sauce! Enjoy the last of summer Vivian! Should I squeeze in an ice cream recipe? I’ve working on a fresh strawberry no churn ice cream, it’s so good! N xx
Wow woke up this morning to your email about pork marinade. I just took pork out last night from the freezer knowing I need to marinade it. Perfect timing. Thank you once again. After a weekend of many of your recipes that were all fantastic I look forward to trying this one. Just a note our weekend finished with the upside down strawberrry cake. YUM! Everyone loved it!!! So moist and delicious! I really enjoy your blog. Thanks for all of your time and great recipes.
It’s just meant to be… 😂 N xx
Hi Nagi, Do you think this work on Lamb chops?
Hi Sameera, yes definitely! My favourite is with pork, that’s what I use it for, but it will be great with lamb too! N xx
Hi Nagi. These certainly do look juicy and delicious! I always buy thick cut, bone in chops, they are so much better. We have two grills, one gas and one charcoal. I bought the charcoal kettle grill in 1978 and it has been outside since then in all kinds of weather. It has faded in color, but other than that it’s in great shape. Smiling Dozer is great!
Thick cut is always better! We struggle to find thick cut at the supermarkets though, I have to get them at butchers. Oh yes! The BBQ place said charcoal kettles will last forever but I really wanted something using gas, just for convenience. Kettle is next on the list! N xx
Can’t wait to use it!! And YES! Marinades are wonderful in imparting flavor and moisture to the meat. We certainly love our meat and I can see that Dozer does too. And I’ve printed out both marinades ( and pinned in case I lose the recipes) and will try and least one of them this week. How is your grill Nagi Flay?? Are those your mum’s hands I see on the video?? xoxo
Nagi Flay – ba ha ha! You’re too funny Marisa! 🙂 Hope you’re well! Is it cooling down yet? 😎 N xx
Wow! Can’t wait to try.
The Cheesy potato’s on the side, may we have that recipe again?
Thanks,
Irby, From Chsttanooga.
Hi Irby! They’re potato rostis – I’ll pop the recipe in the notes and write up the full recipe with video sometime soon! N xx
I have used Soy sauce on pork ever since I tried it in a small Japanese restaurant back in the 60’s. It works wonders on anything pork. Spray on hamburgers then sprinkle on your choice of dry spices…great taste boost. But I don’t use it on beef. Does not get the right taste to me.
I love hearing that John! I use soy sauce in many things that most people wouldn’t expect to see it in 🙂 Also, I didn’t know until recently but it’s used in South American recipes too! Because there’s quite a few Asians – Japanese – immigrants and there’s a whole bunch of recipes that evolved made using soy sauce. Who knew! N xx
Another wonderful recipe Nagi! We love our grilled meats from time to time. Heading over your way for a two week holiday in Sydney – any must see recommendations?! Guess I’ll need to try something on the barbie!
Oooh! Lots! I guess I should do a SYDNEY Foodie guide – it’s weird I’ve done one for New York and not Sydney!! Shoot me an email, I’ll send you some not-in-the-guide-books tips! 🙂 N xx
Thanks Nagi – I sent an email via your contact page. Thanks again!
Yum! I marinate my pork tenderloin in a similar marinade (the soy sauce does do wonders!) and it’s delicious. I’ll have to try your version with the pork chops. Hope all is well! 🙂
Yay! So glad you agree Tara, I wondered what people would think of that! N xx