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:
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Mary says
I never liked pork. Tried it with this marinade and can’t get enough of it now!
Nagi says
I am happy you liked it Mary! I’ve converted you!! N x
Lori says
Turned out exactly as I expected them too. I had thick boneless chops, the were juicy, white and thick crust. Definitely saving this recipe
Nagi says
I am so glad that you enjoyed them Lori! N x
Ivy says
Great recipe, adds lots of flavour to the pork, I marinated mine for two hours.
Nagi says
I’m happy you liked it Ivy! N x
Ivy says
Oops forgot add the five stars
Ali says
Sooo tasty! And really really easy
Jen says
This is my new go to recipe!
Marinated for 24hrs. Chops came out charred, flavorful and tender, I used regular mustard & will cook 3/2 mins next time. Tfs
Chelina says
I was searching for a pork marinade and found this. I showed my husband and he noticed it’s the same I’ve used for yrs and my family loves it. But, after marinating over night I put them in a zip lock bag of flour and fry them. I then make gravy with the drippings and left over flour. Trying to cook healthier so I want to try cooking these your way. Sounds good and I’ll pit them under the broiler to create a crust on both sides
george speropulos says
Hi Nagi
I tried marinating he pork chops overnight per instructions but mine were indeed very “Asiany”
I kind of lost the pork flavor so they didn’t really fit with your delicious Mac n cheese and roasted veggies.
But I’ll bet the remaining chops will be good with Udon noodles!
Keep up the good work!
Nagi says
Fusion cooking at its best! N x
Susan says
Delicious marinade! Will be my new standard. Thank you!
amy says
I have no worcestershire so only used soy and am marinating 2 chops now overnight. Cooking them tomorrow with some hash brown potatoes and onion.
Plan on pouring marinate off in morning to use in crock pot with 3 chops and sauerkraut (though, I may add a little more sugar). I’m taking that and some mashed potatoes to a friend who’s more disabled than me.
Toni says
Very nice with mashed potatoes and steamed vegies. Will be making this again. Yummo!
Erin says
So easy! I actually made this with mashed potatoes on the side and it was rich and oh my goodness so yummy. Will definitely be making this again
Suzan says
I have now tried this recipe about 10 times and each time I get multiple compliments. It’s juicy and delicious!
Chris says
The correct replacement for “Asiany” would be oriental. The soya sauce does not give the recipe an oriental taste.
Claire says
Hi Nagi, love your recipes! Can you do this with boneless pork chops?
Pat says
Can I use regular mustard or leave mustard out all together ?
Nagi says
You can do either! N x
Des says
I am going to try your recipe next time. I normally use soy sauce, white pepper, sugar, oyster sauce and cornstarch to marinate my chops (mum’s recipe). Will let you know after I’ve tried yours!! Huge fan of your recipes!!
Roland says
Seriously the best recipe
Dee harris says
Hi Nagi
LOVE LOVE LOVE THIS
The funniest thing I said ” Hey Nagi timer on for 4 mins”
wondered why didnt go on Husband laughing in backgorund said “so when has Nagi become Siri ” !!!
Sandi says
Delicious!
Cyndi says
I marinated the pork chops overnight and grilled them. Wow! I will definitely make this again, I had to use regular mustard, but will use Dijon mustard the next time. Delicious. We just about licked our plates!
Linda says
Looks delicious and I’m trying it tonight. What grill temp. 350?