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:
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soy sauce
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brown sugar
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mustard
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garlic
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pepper
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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
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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!
Pablo says
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!
mari says
Is this a marinade you could freeze with the raw pork chops, or would it end up too strong? Thanks Nagi!
Tiffany says
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 🙂
Linda Marie Anderson says
Excellent! Made exactly as noted and on thick pork chops, marinaded about 3-4 hours. They turned out great. Thanks!
Nagi says
Terrific to hear you enjoyed this!! Thanks Linda! N x
Shana says
I want to try this marinade today but I dont have dijon mustard…..I have regular and honey mustard can I substitute with any of these?
barbra says
hi there
can you use the oven for this? bake or broil? what settings please? thanks!
Barbra says
Can you bake this in the oven or broil? What temp and how long? Thanks
Patience says
Hi Nagi, followed some of your recipes and they all come out tasting really good. Can I fry the pork instead of grilling using this marinade please.
Nagi says
Gosh yes! Just as tasty 🙂 N x
Arturo Cuellar says
Is there risk of cross contamination by basting the almost done pork chops with the residual marinade that had the raw pork in it?
Nagi says
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
Arturo Cuellar says
Cool. Thank You.
Kathy says
Lovely marinade, very tasty. Can this be used for chicken too?
Robyn Blue says
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
Nagi says
ABSOLUTELY!! 🙂 Glad you enjoyed this Kathy!
Tracey says
We grilled this tonight for dinner and it was excellent, thank you!! Will only make pork chops with this marinade from here on out😊
Nagi says
I’m glad you enjoyed this Tracey! Thank you for letting me know 🙂 N x
Nancy says
I only have dark soy sauce shall I just use less?
Marion says
I used the dark soy and it was delicious…just makes the chops a little darker in color, but the flavor was great and they were very tender.
Margie Jacobs says
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!
Nagi says
That’s great to hear Margie! Thanks so much for letting me know you enjoyed this! N x ❤️
Justine win says
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 🐾🐾
Nagi says
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! 😂)
Michelle says
Hi Nagi,
Can Tamari be used? Gluten free over here and it’s all I have in my pantry
Thanks!
Shelley says
I use tamari and it turned out just fine
maura says
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 🙂
Nagi says
That’s great to hear Maura! So pleased you enjoyed this! N xx
Kelsey says
Pork chops came out very tender and juicy! Flavor was amazing, although if pan frying the marinade does burn
Jane Hasselstrom says
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.
Janis says
Why oh why u can’t use dark soy sauce ?
Nagi says
It has a much stronger flavour so will dominate, You can if you want to though!
Nick says
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!!
Nagi says
Don’t tell me… it seriously comes from Worcester????