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!
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?
Hi Michael, what’s the reaction from? The gluten, soy bean or other? – N x
Bragg’s Liquid Aminos
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!
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 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.