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!
I made this last night. Used ingrediants as suggested. It was awsome, juicy, I didnt need any other spices after because it was perfect. It was easy with just the items I had in pantry. Thank you. I have uninstalled all other recipe websites except yours.
What’s wrong if it tastes Asiany? There is nothing wrong with that. Give that Soy Sauce is the main ingredient, you would expect it to have an Asian flavor to it.
I love Asian food so that would be yummy
I wholeheartedly agree! Thank you!
FANTASTIC marinade recipe! Great flavors. We used it on thick pork chops, which my hubby grilled to perfection. This is going in the “keep forever” recipe category, and it won’t be a recipe I’d fiddle around with changing! Sooooo good!!
I haven’t cooked this yet (tommorrow!) but I’m interested in your new BBQ Nagi. Is it an electric one?
That maybe the best marinade I’ve ever had on a pork chop
BEST PORK CHOP MARINADE I’VE EVER HAD! Will definitely make again! I don’t have Dijon mustard right now, so I did make my trusty substitute.
Fantastic! I have a great pic I could send you. I’m not on social media though :-(. I could email it to you? Cheers!
Marinade was excellent. Always looking for something different. Marinade over night and used the juice to baste while grilling. Picky daughter in law liked it also. Than you.
was amazing and everyone was happy at the soft tender pork chops, only did 2 hour marinade but it was plenty enough. No changes to the recipe is was good as it is written
Delicious. Didn’t manage even one hour of marinating – last minute dot com – but they tasted great regardless!
Hi Nagi & Dozer,
I LOVE the way you instruct for a recipe, simple, clear directions. I’ve even shown my husband. He didn’t take the hint. LOL.
Question; I’m looking for your tip on tenderizing pork, so it not dry. Salt and water, but how much for how long. Thanks.
Very easy, delicious marinade, with accessible items you likely have in the pantry/fridge. We used 8 boneless pork chops in the (doubled) marinade for an hour. More time would impart even more flavor, but not lacking even with just an hour. The barbequed chops came out flavorful and juicy. We absolutely will make this again – thumbs up by adults and a teen.
In the words of my high schooler, these pork chops were bussin bussin!
Ahhhh…”bussin bussin”…it IS the highest of accolades one could receive from their high schooler.
Wow! This is definitely a keeper!
Another winner from Nagi!!! I only had 2 hours to marinate my inexpensive pork chops but even that resulted in so much flavour!
Wahoo, that’s great Karen!! N x
Absolutely loved this marinade! It worked wonderfully well. Moist, juicy chops and of course very, very tasty. I cook a lot and have 7 hungry/fussy people to satisfy, this recipe ticked all the boxes – thanks Nagi!
Any tips on how to make this recipe using an air fryer?
I haven’t tried just yet sorry AF – love to know if you give it a go! N x
Hi Nagi, I bought bone in pork loin chops a while ago and just cooked them in skillet and I did not like the flavour. I think that they might be from a male porker. The remaining chops I froze. These pork chops were always in the back of mind, I knew the only hope for these chops was to marinate and BBQ. I finally pulled these chops out and marinated in your pork chop marinade for 4 to 5 hours and then BBQ grilled. Wow these pork chops went from a sow’s ear to a silk purse. We loved them, wanted more, gnawed on the bone and licked fingers clean. Just had to say. Thank you.
Yum. Love your stuff! Can I make these in a cast iron skillet? Would it then be better to put in the oven or stovetop skillet it? Thank you for sharing your magic with us xo
Hi Melissa, you can use a cast iron skillet – no need for the oven, just follow the recipe directions 🙂 N x
Is really cooked for 8-10 minutes inside?
Sure is Mary – as long as the chops aren’t super thick (I mention this in the recipe notes) – N x
Delicious! I marinated chunks of pork loin and then made a shish kabob of the pork with zucchini, mushrooms and red onion. I brushed the marinade on the veggies right before grilling. It was so good!