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!
Hi Nagi, love your recipes! Can you do this with boneless pork chops?
Can I use regular mustard or leave mustard out all together ?
You can do either! N x
I am going to try your recipe next time. I normally use soy sauce, white pepper, sugar, oyster sauce and cornstarch to marinate my chops (mum’s recipe). Will let you know after I’ve tried yours!! Huge fan of your recipes!!
Seriously the best recipe
Hi Nagi
LOVE LOVE LOVE THIS
The funniest thing I said ” Hey Nagi timer on for 4 mins”
wondered why didnt go on Husband laughing in backgorund said “so when has Nagi become Siri ” !!!
Delicious!
I marinated the pork chops overnight and grilled them. Wow! I will definitely make this again, I had to use regular mustard, but will use Dijon mustard the next time. Delicious. We just about licked our plates!
Looks delicious and I’m trying it tonight. What grill temp. 350?
Simply delicious. Another winner from your site Nagi! My offsider is not a pork lover (I am!) and he well and truly approved. So easy and a great way to do meat and many veg!
I highly recommend this pork marinade and anyone who tries it I am sure it will go on their favourite list. Even marinating for only 1 hour does wonders. Thank you so much.
This marinade is AMAZING!! Your tastebuds will thank you with every bite. I marinated thick cut chops for about 24 hours. Then cooked on a gas grill at about 400 degrees, 5 minutes each side. Simply one of the best pork chop experiences I have had.
I usually keep it simple with pork chops but decided to mix it up with Nagi’s marinade (even little projects help during this interminable lockdown limbo!). They came out really juicy and flavourful! Served with grilled asparagus and cabbage salad- yum!
I had to add garlic but the same but no cloves
Coleen, the recipe calls for garlic cloves, (gloves of garlic) not the spice, cloves. Hope this helps.
We loved this recipe and my husband is a VERY picky eater.
I’m constantly amazed at how great your recipes are. I love the simplicity and just-plain-goodness of them all.
My query is whether I could use this recipe for marinade and then go further and pound/bread them afterwards for schnitzel?
PS: I use your recipes a lot and then apply them to other meats/veg. Seems the majority are easily substituted with equally wonderful results. That’s brilliant.
You faithful fan in Dudley Park, WA.
I’m sure you could Terry – I’d love to know how it goes! N x
My 5 young boys LOVE these pork chops. My oldest (11) says they taste like steak. It’s apart of our regular rotation. Thank you so much for all of your wonderful recipes!
Delicious marinade! Added some black garlic molasses to the marinade. Seared the chops, followed by about 30 minutes in a 300F oven. Glorious!!
Sounds delicious Eric!! N x
Unfortunately, some people have bad reactions to even a little bit of soy sauce and I have to cook for one of them. Substitution?
Bragg’s Liquid Aminos
Hi Michael, what’s the reaction from? The gluten, soy bean or other? – N x
I have had great success with thick cut pork chops marinated in salted water with spices, garlic, etc. Then rinsed and cooked in a sous vide with butter, honey and garlic. Then finished on a hot searing pan.
Could this marinade and chop go directly in the sous vide after the marinating time? Seems like it would work well.
Absolutely no reason why you couldn’t do this – it’s a process I use all the time. The only issue I would anticipate is that the marinade flavor tends to get muted using sous vide.
Great recipe, thanks a ton! I added a little liquid smoke because I’m using a gas grill, kept everything else the same. Great flavor and nice and juicy!
YUM! Great idea Michael! N x
Yum, yum, yum!! I made this tonight on my grill and they were SO good! Easy marinade and delish! My pork chops were cooked just right and were super juicy! Nagi, you “cook with me” 3 to 4 nights a week and I am so grateful for your recipes. Flavorful and easy enough for a girl who just loves to cook good food!