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!
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.
After being completely indecisive about what BBQ to get next, I finally took the plunge and got an entry level mid range BBQ and just accepted that it will probably have a 4 to 5 year life.
It was either that, or splurging on a premium stainless steel one that was so expensive I almost choked when the sales assistant told me how much it was. And apparently, even that would probably only last 7 years because of all the salty air.
I will make the most of it. I plan to be the BBQ Queen this coming summer. Move over Bobby Flay! 😉 – Nagi xx
MORE GREAT PORK CHOPS MARINADES & RUBS
Country Style Baked Pork Chops | Lemon Garlic Marinated Pork Chops | Or use the marinades from these recipes for pork: Lime Chicken, Greek Chicken Gyros, Chicken Shawarma
This marinade will make any pork chops or steak extra juicy as well as infusing it with great savoury flavour and a touch of sweet. Soy sauce is the secret ingredient - it does not taste the least bit "Asiany" or soy saucey. MINIMUM MARINADE TIME: 1 hr+ for thin chops, 3 hrs+ for thick. Recipe VIDEO below.
- 4 bone in pork chops, 2 cm / 4/5" thick about 280g/9 oz each (Note 1)
- 1 tbsp oil
- 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
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Place Marinade ingredients in a ziplock bag. Massage to combine.
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Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. (Note 2)
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Take the chops out of the fridge 20 minutes before cooking.
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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).
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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
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Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.
1. I used thick, bone in pork chops that were just under 2.5cm / 1" thick. On the bone, slightly trimmed but not much, I like keeping some fat on the edges to keep the pork really juicy! This recipe will work with any quick cook cut of pork - chops, steaks, even tenderloin.
2. Minimum marinade time:
* 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 and commentary tidied up, no change to recipe.
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…
LIFE OF DOZER
This is what a doggie smile looks like. ❤️ He’s currently recovering from an ACL operation but he’ll be back bounding across the sand in no time!
Is there risk of cross contamination by basting the almost done pork chops with the residual marinade that had the raw pork in it?
Hi Arturo! As long as you cook the pork after basting it it’s totally fine, especially given the meat here is in direct contact with the pan, any bacteria is killed very quickly 🙂 N x
Cool. Thank You.
Lovely marinade, very tasty. Can this be used for chicken too?
ABSOLUTELY!! 🙂 Glad you enjoyed this Kathy!
I just used this marinade for chicken quarters on the grill… I did double the it…. And it turned out fantastic. Highly recommend this marinade for both chops and chicken
We grilled this tonight for dinner and it was excellent, thank you!! Will only make pork chops with this marinade from here on out😊
I’m glad you enjoyed this Tracey! Thank you for letting me know 🙂 N x
I only have dark soy sauce shall I just use less?
I just made this for tonight’s dinner. Boneless fairly thin sirloin chops (not the center loin). I let them marinade for about 8 hours and cooked in an electric skillet. BEST pork chops ever! Nice and juicy, tender and flavorful. Served with a loaded pasta salad and everyone was happy. Thanks for a great recipe!
That’s great to hear Margie! Thanks so much for letting me know you enjoyed this! N x ❤️
Seriously good……
Super fast, super easy and yet the results would fool you! Not one person has believed me when i’ve given them your recipe…..good food spreads so quickly!
Now have your chicken char siu marinading….very excited about tasting it later.
Love your recipe, love the intro’s ….keep doing what u do
And Dozer just keep on being adorable Dozer 🐾🐾
I hope you love the Char Siu just as much! PS Dozer is excellent at doing just that (and not much else I’m afraid! 😂)
Hi Nagi,
Can Tamari be used? Gluten free over here and it’s all I have in my pantry
Thanks!
Just tried this to-day and it was amazing, my son always though pokt chops too bland but this marinade made them taste divine, thanks so much 🙂
That’s great to hear Maura! So pleased you enjoyed this! N xx
Pork chops came out very tender and juicy! Flavor was amazing, although if pan frying the marinade does burn
Perfect again Nagi! So pleased I found your blog. Living in Denmark without a lamb chop in sight and the sun unusually shinning I’ve been desperate for a delicious marinade to go with pork on the bbq and this nailed it! Scrumptious. Thanks.
Why oh why u can’t use dark soy sauce ?
It has a much stronger flavour so will dominate, You can if you want to though!
Made this marinade last night and it was amazing. I added some crushed ginger to it for a bit of earthyness and it was delicious. I live in Worcester so anything with Worcestershire Sauce gets my vote!!
Don’t tell me… it seriously comes from Worcester????
You are right, this is indeed a great marinade for pork chop!! Thank you so much! We really enjoyed it!
Love hearing that Sophia! So pleased you enjoyed this 🙂 N x
(forgot the stars!)
Wow! Thank you so much for these instructions and recipe. My pork chops used to be like shoe leather. Then I found this and now my husband likes pork chops better than Anything Else. We made them on the campfire at the family campout this year and people wanted seconds. Now I make them, usually under the broiler, about once a week. Thank you thank you!
Awesome! Love hearing that Carly. I can just imagine that gorgeous char grilled flavour!!! N xx
I cooked this and used regular mustard instead of dijon (because i forgot to buy it). It was delicious and I cooked it in a cast iron pan so it still cooked quickly and still had the grill marks! I also used boneless pork chops and it was delicious! Will make this again and again!
I LOVE hearing that Kaleigh! Thanks so much for letting me know! N xx