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!
Amazing!!! my family loved it!! thank you!!
Ha, Oh it’s you again! Well after last nights fantastic chicken I decided to look for a New pork chop recipe
I have a feeling yours will be great so I’m going for it. 😊
They are marinating as we speak, already smells great.
Thanks for the idea
oh Nagi, how i celebrate the day (yesterday, lol) i googled baked chicken and rice and you popped up!! i followed your recipe for said baked chicken last night (delicious though cooking time took longer than stated) and now, the next night i followed your pork chop marinade with plans to make the potato rosti as suggested. you are my new go-to as i have perused ofter recipes and am excited to try many of them. NAGI YOU DA BEST!!
Great to hear you enjoyed this one Marie! Thanks for letting me know – N x
I tried the marinade and my family liked it! Thank you very much.
Terrific to hear Robert!! Thanks so much for sharing your feedback – N x
I made this for my family twice now after I “found” it a week ago and everyone loves it. I followed your recipe exactly. So good, so easy. I used the oven broil (I have no bbq). I’m going to keep this recipe in our dinner rotation. Thank you.
Glad you enjoyed this one HY!! N x
Amazingly simple and delicious! I marinating mine for almost 12 hours, 24 would be better. But they’re were flavorful, moist and were gone. Everyone enjoyed them. This recipe is a keeper. Thank you!,,
Could I make these pork chops on grill and put in crock pot for a couple of hours?
This was a wonderful marinade. The pork chops were absolutely the best I have ever grilled! Moist, flavorful and beautifully caramelized on the outside. I will be using this often. I am going to try it on grilled beef and chicken, too. Something this good can’t hurt ’em.
Thank you so much for posting this recipe.
I have used this marinade about half a dozen times so far and it always turns out amazing and juicy and delicious. My husband is now requesting this on a regular basis.
I suck at pork chops. So I went looking for a marinade to make them less dry, and lo! Nagi, my faithful rabbi, has posted one. Thank God, I said, this is a mortal lock. Can’t lose!
And yet. And yet I couldn’t have foreseen that these pork chops would actually make my wife *giggle.* Make her sit back with her eyes closed after the first bite, to savor the awesomeness.
I used 1.5” chops, so I finished them in the oven until my thermometer said 127. We like em pink. Next time I will pull them at 123. AMAZING.
So glad you enjoyed it Laura! Thank you for letting me know 🙂 N x
I was hesitant marinating for 24 hour and it coming out a bit too salty. It was perfect. Made the meat tender and delicious. Have used this many times since then. Whether it’s used as a one hour marinade or up to 24, it’s amazing. Thank you.
So glad you enjoyed it Tricia! Thank you for letting me know 🙂 N x
Brought all the ingredients for this recipe when we went camping. I was the HERO of the group! So delicious, easy, and a cinch to bring along. Thank you for sharing!
Wonder how this marinade would work on skirt steak?
WIll it be too salty if I leave marinade in for more than 24 hours? The pork chops are pretty thick and I left it in at 10-11 am today and will use it tomorrow at 5/6 pm, so 32 hours ish?
Nope it will be totally fine 🙂 I’ve left it in for 3 days and it was a bit saltier than I’d like but even then was still delish!
I ended up marinating them for a few hours over 24 hours and they were delicious! Best pork chops I ever had.
Wow! Absolutely outstanding!
Must make again.Was a touch salty. Cut back on the soy sauce a little.
Definitely adjust to your taste Michael! I don’t have an overly salty palette so you must be even less so 🙂 Less salt is healthier!! N xx
Trying your marinade, thanks. On another note a real stainless grill will last a lifetime. Make sure the burners have a lifetime warranty or are cheap to replace. You will never have to buy another or even need a grill cover!
Is this a marinade you could freeze with the raw pork chops, or would it end up too strong? Thanks Nagi!
This marinade is fantastic! I need fact, we love it so much, its the only one I use for pork chops anymore. Thanks so much for sharing 🙂
Excellent! Made exactly as noted and on thick pork chops, marinaded about 3-4 hours. They turned out great. Thanks!
Terrific to hear you enjoyed this!! Thanks Linda! N x