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!
Lynn says
I just wanted to take a moment to say I luv getting your emails with comments and cooking instructions. Thanks for making it easy. This looks great and I look forward to trying the recipe!!
Nagi says
Hi Lynn, I’m so pleased you enjoy my recipes and stories! Thank you for taking the time to message me 🙂 N xx
Kerryn Shaw says
Could you subsitute the dijon mustard for something? My husband is allergic..
Nagi says
Hi Kerryn! Just skip it, will still be terrific! 🙂 N xx
Wynn says
We thoroughly enjoyed these tonight (16th) for my husband’s birthday. Thanks, Nagi!
Nagi says
That’s so great to hear Wynn! Thanks for letting me know – N xx
Sarah says
This was fantastic, i used Prok strips and counted the calories!
http://www.vcalorie.com.au/caloriesin/pork-strips-as-purchased-raw/
great meal within my calories
xoxo Sarah
Nagi says
Ohhhh! I love hearing that Sarah, thanks for sharing that! N xx
Vera G says
Thanks Nagi. Marinate is good idea, haven’t tried with soy but will give it go. Have you had chance to test your BBQ yet? Dozersure having good work out, is he doing one round for You! Ha, ha..why Not? He does have good heart.!
Nagi says
Not yet! It got assembled yesterday, I need to get my deck organise and get rid of the other one, I can’t WAIT to fire it up this weekend! N xx
Stephanie says
Only marinaded the porkchops I had for about an hour and they were still amazing! Enjoyed by the whole family hot off the grill 😊
Nagi says
That’s great to hear Stephanie! Thanks for taking the time to share your feedback! N xx
Vicky Rapley says
Okay , do you have a camera on me so that you can see what I take out of the freezer for dinner. I have just taken out some thick pork chops, go to check my emails and BAM this recipe is there LOL.
I will be marinading for sure.
Nagi says
I LOVE hearing that. 😎 N x
Rhonda says
Hi Nagi well I feel like a donkey right now ,since about 3 o’clock perth time I have been clicking in on and off looking for your new recipe,the last hour I was getting quite annoyed that your recipe hasn’t gone to print yet when I suddenly remembered it’s only Tuesday my goodness did I feel silly.definatley old timers setting in.I will wait until tomorrow night now and look again ha ha Does anyone else have these days.please say yes lol.Rhonda.
P.s. Could not rate recipe here as I haven’t tried it yet but it looks yumm
Nagi says
Ba ha ha!!! You may have been right even if it was actually Wednesday because I am sometimes late!! 🙂 N xx
Bec says
Love recipes where I have all the ingredients! And these flavours are fantastic – thanks!
Nagi says
ME TOO!!!! 😂
Eha says
A lovely combination of East + West! Use some form of soy virtually every day in my cooking – it’s the Worcestershire which has to be fished out from the pantry cupboard 🙂 ! Living mostly alone I rarely bother with the BBQ and find using a heavy hot grill pan on the stove brings forth the same result! Love Dozer’s photo: her is a lucky boy living the life he does . . .
Nagi says
You’re right Eha, a grill pan works just as great as a BBQ! When I lived in an apartment, I had a tiny weber and I used it ALL the time, it was so great – one less dish to wash up! 😂 N xx
Eha says
Am having a wonderful warm laugh reading about a commenter’s ‘difficulties’ re pronouncing the most used British ‘sauce’ of all 🙂 !! On me, oh my: there are a huge number of English words one may have to get used to be an ‘insider’ . . . oddly enough the first of mine in my early 20s in London was ‘Beauchamp Place’ near Harrods in Knightsbridge . . . going to one of its fab luncheon restaurants I got into a taxi at my hotel and told the driver the address in the French manner! Obviously I thought! Blank look, doorman called over for consultation – well, the English DO pronounce it as ‘Beecham’, don’t they . . . as it was to be a focal scene for shopping and eating, a quick lesson sufficed!!
Nagi says
BA HA HA! That’s too funny! Beauchamp Place? I remember that as an area? Shopping street was it???
Eha says
Nope! One street away from Harrods and still having some of the best eats in London-town !!! You must have noticed the plethora of ‘Diana’ stories just on because of the 20 years. I am on the ‘other’ side well and truly – think dear Camilla has always been the best thing since freshly baked bread for Charles 🙂 !! But, that is where that Sloane Streeter practically lived way-back-when anyways :!!
Linda says
Can’t wait to try this recipe! We like juicy pork chops!
Nagi says
ME TOO! 😂 N xx
Liz Tomazic says
We love pork chops, so will be trying out this marinade later this week. Yum! What’s on the plate next to the chops? Thanks, Nagi 😋
Nagi says
Hi Liz! It’s potato rosti 🙂 A few people have asked so I added the abbreviated recipe in the notes. I’ll do a proper recipe on it soon along with a video because I have SCHNITZEL coming up soon and rosti is an essential side in my books! N xx 😂
Britt | Sweet Tea & Thyme says
Yes to the pork marinade! I love brining pork, it leaves it juicy and tender and I don’t know why people don’t do it more often! The soy I have to try because your chop looks AMAZING!
Also, Dover is looking less moody out of his sweater XD
Nagi says
HA, he is definitely happier naked! 😉 Soy sauce is a terrific brine for any meat, but especially white meats I find. Hope you try it one day! N xx
Bryn Broussard says
Yep! Making this. Can you tell me what the crispy looking deliciousness on the plate in the background is???
Nagi says
Potato rosti! Just added the recipe in the notes 🙂 And I will do a full recipe with video in the coming weeks! N xx
krystina says
i would love to know too
Nagi says
Crispy potato rosti! I added an abbreviated recipe in the notes and I’ll do a full recipe soon! N xx
rsg says
Looks yummy!
May I offer Asiatic as a possible adjective?
By the way, I have been trying many of your recipes and have a very happy family because of it!
Nagi says
Thank you RSG! I’m so pleased you and your family are enjoying my recipes! N xx
Vivian says
I hear ya on the spelling of Worcestershire…let’s not even get into the proper pronunciation! I’ve always heard that “Wooster” was preferred. As to the spelling, now, whenever I need to note it in a recipe, I simplify it to “W’ster”. Easy-peezy. Will give the marinated pork chops a go this week! As our summer winds down it’s time to do as much grilling as possible before the snow flies. Eeuww!
Nagi says
I was seriously considering starting to just call it W-Sauce! Enjoy the last of summer Vivian! Should I squeeze in an ice cream recipe? I’ve working on a fresh strawberry no churn ice cream, it’s so good! N xx
Kristen says
Wow woke up this morning to your email about pork marinade. I just took pork out last night from the freezer knowing I need to marinade it. Perfect timing. Thank you once again. After a weekend of many of your recipes that were all fantastic I look forward to trying this one. Just a note our weekend finished with the upside down strawberrry cake. YUM! Everyone loved it!!! So moist and delicious! I really enjoy your blog. Thanks for all of your time and great recipes.
Nagi says
It’s just meant to be… 😂 N xx
sameera sheikh says
Hi Nagi, Do you think this work on Lamb chops?
Nagi says
Hi Sameera, yes definitely! My favourite is with pork, that’s what I use it for, but it will be great with lamb too! N xx
Dorothy Dunton says
Hi Nagi. These certainly do look juicy and delicious! I always buy thick cut, bone in chops, they are so much better. We have two grills, one gas and one charcoal. I bought the charcoal kettle grill in 1978 and it has been outside since then in all kinds of weather. It has faded in color, but other than that it’s in great shape. Smiling Dozer is great!
Nagi says
Thick cut is always better! We struggle to find thick cut at the supermarkets though, I have to get them at butchers. Oh yes! The BBQ place said charcoal kettles will last forever but I really wanted something using gas, just for convenience. Kettle is next on the list! N xx
Marisa Franca @ All Our Way says
Can’t wait to use it!! And YES! Marinades are wonderful in imparting flavor and moisture to the meat. We certainly love our meat and I can see that Dozer does too. And I’ve printed out both marinades ( and pinned in case I lose the recipes) and will try and least one of them this week. How is your grill Nagi Flay?? Are those your mum’s hands I see on the video?? xoxo
Nagi says
Nagi Flay – ba ha ha! You’re too funny Marisa! 🙂 Hope you’re well! Is it cooling down yet? 😎 N xx