I finally perfected a Pork Chop Marinade that takes just 15 minutes and sneaks in a clever ingredient you’ll want to read about.

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Okay so I’m not joking when I call this the BEST EVER Pork Chop Marinade. I tried a dozen versions and this one made my chops almost absurdly tender, with a charred edge and juicy inside that made me go back for more even though I wasn’t supposed to.

It starts with extra virgin olive oil and bright garlic, but there are a couple sneaky things in there that lift it into a whole different league. If you want quick results and big flavor this Pork Chop Marinade will change how you grill forever, trust me you’ll wanna test it asap.

Ingredients

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Olive oil: adds rich mouthfeel, full of heart healthy fats, keeps chops moist.
Soy sauce: deep umami, provides sodium and savory notes, helps brown meat.
Dijon mustard: bright tang, emulsifies marinade and helps coat meat evenly.
Brown sugar or honey: sweet caramel notes, carbs for browning, balances acid.
Apple cider vinegar: acid tenderizer, brightens flavor, cuts through richness.
Garlic: pungent aromatic cloves, antioxidants, gives classic savory punch.
Smoked paprika: smoky sweet warmth, adds color and subtle depth.
Fresh thyme and rosemary: herbal perfume, antioxidants, lift savory flavors.
Salt pepper and red pepper flakes: salt seasons, pepper bites, flakes bring heat.

Ingredient Quantities

1/3 cup extra virgin olive oil (or any neutral oil you got)

1/4 cup low sodium soy sauce (regular soy works fine)

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

2 tablespoons packed brown sugar (or 2 tbsp honey)

2 tablespoons apple cider vinegar (or juice of 1 small lemon)

4 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

1/4 teaspoon red pepper flakes, optional

How to Make this

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1. In a medium bowl whisk together the olive oil, soy sauce, Worcestershire, Dijon, brown sugar (or honey), apple cider vinegar (or lemon juice), minced garlic, smoked paprika, onion powder, kosher salt, black pepper, chopped thyme, rosemary and red pepper flakes if using; it should only take about 15 minutes to chop and whisk everything and you want the sugar mostly dissolved and the mustard emulsified.

2. Taste the marinade and adjust: add a pinch more salt or a splash more vinegar if it needs brightness, or a little extra brown sugar or honey if it needs sweetness, dont overdo either.

3. Put pork chops in a large zip top bag or shallow dish, pour the marinade over so each chop is coated, press out excess air and seal, then massage the bag so the marinade gets into all the nooks.

4. Refrigerate and marinate at least 30 minutes, but for best results 2 to 4 hours; you can go up to 24 hours but avoid much longer since the acid can start to change the texture. Flip the bag once halfway through so everything marinates evenly.

5. About 20 to 30 minutes before cooking take the chops out to come toward room temp, then pat them dry with paper towels; drying them helps you get a nice sear instead of steaming.

6. Cook using your preferred method: stovetop in a hot skillet with a little oil, sear 3 to 5 minutes per side depending on thickness until golden; grill over medium high heat 4 to 6 minutes per side; or sear then finish in a 400 F oven until done. Use an instant read thermometer and remove at 145 F for juicy pork.

7. If you want to use the leftover marinade as a sauce, never pour it raw on the cooked meat; instead simmer it in a small saucepan until it boils and bubbles for at least 1 to 2 minutes to kill bacteria, then reduce until slightly thickened, or make a pan sauce by deglazing the skillet with that boiled marinade plus a splash of stock and a pat of butter.

8. Let cooked chops rest loosely tented for 5 minutes so juices redistribute, then serve with a sprinkle of fresh thyme or rosemary if you like and enjoy.

Equipment Needed

1. Medium mixing bowl, for whisking the marinade and holding the chops while you coat them
2. Whisk, to emulsify the mustard and mostly dissolve the sugar (a fork can work in a pinch)
3. Measuring cups and spoons, for accurate oil, soy, vinegar, sugar and spices
4. Chef’s knife and cutting board, to chop garlic, thyme and rosemary (takes about 15 minutes)
5. Large zip top bag or shallow dish, to marinate the pork and massage the flavors in
6. Heavy skillet (cast iron preferred) or grill, for searing and finishing the chops
7. Tongs or a sturdy spatula, to flip the chops without losing the crust
8. Instant read thermometer, to pull pork at 145 F for juicy results
9. Small saucepan, if you want to boil and reduce the leftover marinade into a sauce
10. Paper towels, to pat the chops dry before cooking so you get a good sear

FAQ

Q: How long should I marinate the pork chops?

A: For best flavor and tenderness marinate 2 to 8 hours. Thin boneless chops need only 30 minutes to 2 hours. Thick bone in chops can go up to 12 to 24 hours, but try not to exceed 24 hours or the acid can start to break the meat down and make it mushy.

Q: How many pork chops does this amount of marinade cover?

A: The recipe makes about 1 cup of marinade, enough for roughly 3 to 4 thick chops or 4 to 6 thinner ones. If you have more, just double the recipe.

Q: Can I use the leftover marinade as a sauce?

A: Only if you reserve some before adding raw meat. If you used it on raw chops you must boil it for at least 3 to 5 minutes to kill bacteria before serving. Otherwise discard it.

Q: What cooking method works best — grill, pan sear or bake?

A: All work great. For a nice crust pat chops dry, heat grill or pan until very hot, sear 1 to 2 minutes per side then finish over medium heat until internal temp is 145°F, then rest 3 minutes. Don’t crowd the pan and avoid overcooking.

Q: Any quick swaps or hacks if I’m missing an ingredient?

A: Yes. Use honey for brown sugar, lemon juice for apple cider vinegar, any neutral oil if you dont have EVOO. If you only have dried herbs use 1 teaspoon dried for each tablespoon fresh. If you use regular soy sauce reduce the added kosher salt a bit.

Q: How do I make sure the chops stay juicy and get good browning?

A: Pat them mostly dry before cooking so they sear, not steam. Don’t overload the pan, cook on high heat to brown then lower heat to finish. Use a meat thermometer and pull at 145°F then let rest 3 to 5 minutes. Also try marinating in a zip top bag and squishing the marinade around the meat for faster, even coverage.

BEST EVER Pork Chop Marinade {So Tender And Juicy!} Recipe Substitutions and Variations

Extra virgin olive oil (1/3 cup): avocado oil (same amount, high smoke point), canola or vegetable oil (same amount, neutral flavor), melted butter or ghee (same amount for richer, better browning).
Low sodium soy sauce (1/4 cup): regular soy sauce (same amount), tamari (gluten free, same amount), coconut aminos (same amount, slightly sweeter so taste and adjust salt).
Brown sugar (2 tbsp): honey or maple syrup (use 2 tbsp, cut other liquids a little), coconut sugar (1:1 swap), granulated sugar + a little molasses (1 tbsp sugar + 1 tsp molasses to mimic light brown).
Smoked paprika (1 tsp): regular paprika + pinch of ground cumin or a drop of liquid smoke (use very sparingly), chipotle powder (about 1/2 tsp, spicier), sweet paprika (same amount, less smoky).

Pro Tips

1) Time the acid. Short marinating 30 minutes will add flavor, but 2 to 4 hours is sweeter and deeper. If you plan to go all day or overnight, cut the vinegar/lemon in half or it can start to change the porks texture.

2) Dry well and sear hot. Let chops warm up a bit then pat them really dry, a dry surface gives a way better crust. Use a very hot pan or grill, dont crowd the surface and let each side brown well before flipping so you dont tear the meat.

3) Watch carryover heat. Pull the chops a few degrees below your target since they keep cooking while resting, then rest loosely for 4 to 6 minutes so juices redistribute. Trust me its better than slicing right away.

4) Make the marinade into a real sauce. Always reserve some before the raw meat goes in, or if you used it on raw meat, boil the used stuff for a couple minutes before using as sauce. Finish the reduced marinade with a pat of butter or a splash of stock or cream to round the flavors, and a teaspoon of cornstarch slurry will thicken it fast if you want a clingy glaze.