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!
This totally rocked!! I doubled the recipe and went heavy handed on the garlic and Worcestershire and my husband says that these are the best pork chops I’ve ever grilled. This is definitely a keeper.
Woo hoo!! That’s great Stacey!! N x
I absolutely love this marinade!!! Would the pork chops freeze well in the marinade?
Can you do this without soy sauce? Or is there a substitute?
I use coconut aminos instead of soy sauce and balsamic vinegar instead of Worcestershire due to allergies. Works great!
Personally I would go ALL Worcestershire, that, to me, is about the best way to do it without soy. But you’re going to miss that sweet umami flavor.
That’s the secret ingredient in this one Erica so I don’t recommend it. If you have to, you could try coconut aminos but I haven’t tested it so I’m not sure it will work! N x
Tried this today with boneless pork chops – wonderful – juicy and tasty !
Your marinade for pork chops was delicious and a big hit! I made extra marinade and let it simmer. It got thick and made an amazing glaze to serve over the chops. I’m going to try it with chicken next week.
Thanks
yes did this too but didnt simmer…hmm cant wait! will simmer!
Great idea Rhona! I am glad that you liked it! N x
I only had two pork chops but made the full marinade recipe. Soaked them for about three hours, gave them four minutes on our panini press and rested them five minutes. They came out great. I made a sauce from the marinade. Will use this recipe again and again.
Excellent. I marinaded my 3/4 inch chop for an hour and cooked it in an air fryer. 400⁰ for 5 min then 3 min. 5 min rest. Perfection! Juiciest pork chop I’ve had in years.
Love the air fryer feedback Kate!! N x
I used this on some pork loin slices. THIS marinade made them SO GOOD! even my picky kids ate it!
I never liked pork. Tried it with this marinade and can’t get enough of it now!
I am happy you liked it Mary! I’ve converted you!! N x
Turned out exactly as I expected them too. I had thick boneless chops, the were juicy, white and thick crust. Definitely saving this recipe
I am so glad that you enjoyed them Lori! N x
Great recipe, adds lots of flavour to the pork, I marinated mine for two hours.
I’m happy you liked it Ivy! N x
Oops forgot add the five stars
Sooo tasty! And really really easy
This is my new go to recipe!
Marinated for 24hrs. Chops came out charred, flavorful and tender, I used regular mustard & will cook 3/2 mins next time. Tfs
I was searching for a pork marinade and found this. I showed my husband and he noticed it’s the same I’ve used for yrs and my family loves it. But, after marinating over night I put them in a zip lock bag of flour and fry them. I then make gravy with the drippings and left over flour. Trying to cook healthier so I want to try cooking these your way. Sounds good and I’ll pit them under the broiler to create a crust on both sides
Hi Nagi
I tried marinating he pork chops overnight per instructions but mine were indeed very “Asiany”
I kind of lost the pork flavor so they didn’t really fit with your delicious Mac n cheese and roasted veggies.
But I’ll bet the remaining chops will be good with Udon noodles!
Keep up the good work!
Fusion cooking at its best! N x
Delicious marinade! Will be my new standard. Thank you!
I have no worcestershire so only used soy and am marinating 2 chops now overnight. Cooking them tomorrow with some hash brown potatoes and onion.
Plan on pouring marinate off in morning to use in crock pot with 3 chops and sauerkraut (though, I may add a little more sugar). I’m taking that and some mashed potatoes to a friend who’s more disabled than me.
Very nice with mashed potatoes and steamed vegies. Will be making this again. Yummo!
So easy! I actually made this with mashed potatoes on the side and it was rich and oh my goodness so yummy. Will definitely be making this again
I have now tried this recipe about 10 times and each time I get multiple compliments. It’s juicy and delicious!
The correct replacement for “Asiany” would be oriental. The soya sauce does not give the recipe an oriental taste.