Pork Chop Marinade Recipe

I finally perfected a Grilled Pork Chops Marinade with one unexpected pantry ingredient and a simple timing trick that changed how I prepare pork.

I’m always chasing a pork chop that makes you stop talking. This Grilled Pork Chop Marinade is the one I bring out when I want a little fireworks, because it balances sharp Dijon mustard with jagged hits of garlic that actually stick to the meat.

I’ve been poking through Pork Chop Marinade Recipes for years and even tried it next to Grilled Smoked Pork Chops, and still this version stole the show. It’s messy, bold, and has that charred edge you crave, the kind that makes you wonder what that secret twist is, even if you cant quite name it.

Ingredients

• Healthy fats for juiciness, adds richness and mouthfeel, helps carry flavors.
• Deep umami salty backbone, low sodium cuts salt, boosts meaty savory notes.
• Tangy, slight heat, emulsifies marinade, adds acid and complexity, not very caloric.
• Sweetness and caramel notes, helps with browning, adds simple carbs and balance.
• Sharp sour kick brightens and tenderizes meat, low calories, zippy finish.
• And powerful aromatics, adds savory pungency, small nutritional perks, makes it homey.
• Piney herbal lift, fragrant oils boost aroma, earthy finish, pairs well with pork.
• Adds smoky warmth, mild spice and color, enhances grilled or pan seared flavors.
• Complex umami, tangy sweet anchovy depth, small sugar, lifts savory profile subtly.

Ingredient Quantities

• 1/3 cup olive oil or canola oil
• 1/4 cup low-sodium soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar packed
• 2 tbsp apple cider vinegar
• 3 clove garlic minced
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary chopped or 1 tsp dried rosemary
• 1/4 tsp red pepper flakes optional

How to Make this

1. In a bowl or a zip top bag whisk together 1/3 cup olive or canola oil, 1/4 cup low sodium soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp Dijon mustard, 2 tbsp packed brown sugar, 2 tbsp apple cider vinegar, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp chopped fresh rosemary (or 1 tsp dried), and 1/4 tsp red pepper flakes if you want heat.

2. Chop the rosemary fine so you don’t get big needles in your mouth later, and stir until the sugar mostly dissolves, scrape the bowl so everything mixes.

3. Lightly score or poke the pork chops with a fork a few times so the marinade can get in, then put chops in the bag or shallow dish and pour the marinade over, squeeze out extra air and seal or cover.

4. Massage the bag or turn the chops in the dish so every piece is coated, then refrigerate. Marinate at least 1 hour, best 4 to 8 hours, dont go longer than 24 hours or the acid will start to break down the meat too much.

5. Before you start grilling reserve about 1/4 cup of the marinade and put it in a small pot, label it for boiling. Never baste with raw marinade straight from the bag unless you boil it first.

6. Bring the chops to room temp for 20 to 30 minutes before cooking, this helps them cook more evenly; preheat your grill to medium high.

7. Remove chops from marinade and pat them dry with paper towels to get a good sear, season a little extra with salt and pepper if you like.

8. Grill chops about 4 to 6 minutes per side for 1 inch thick chops, longer if thicker, until an instant read thermometer reads 145°F (63°C) in the thickest part, baste during the last 1 to 2 minutes with the reserved marinade after you boil it for a few minutes.

9. Let the chops rest 5 minutes before cutting so the juices redistribute, then slice and serve.

Equipment Needed

1. Large mixing bowl or a zip-top bag, for whisking and marinating
2. Whisk or fork, to blend the marinade (a fork works fine)
3. Measuring cups and spoons, for the oil, soy, vinegar and spices
4. Chef’s knife and cutting board, to mince garlic and chop rosemary
5. Small saucepan or pot, to boil the reserved marinade so its safe to baste
6. Tongs, to flip the pork chops on the grill
7. Paper towels, to pat the chops dry before grilling
8. Instant-read thermometer, to check for 145°F (63°C) doneness
9. Grill or heavy grill pan, preheated to medium-high for a good sear

FAQ

Pork Chop Marinade Recipe Substitutions and Variations

• Olive oil or canola oil: swap with avocado oil (same amount), grapeseed oil (neutral flavor, high smoke point), or plain vegetable oil if you got nothing else.
• Low-sodium soy sauce: use tamari for a gluten free 1:1 sub, coconut aminos for a soy-free slightly sweeter option, or regular soy sauce if you don’t mind more salt.
• Dijon mustard: try spicy brown or whole grain mustard for more texture, yellow mustard in a pinch, or 1/2 tsp dry mustard mixed with a little water.
• Brown sugar (packed): replace with maple syrup or honey (use a little less since they’re liquid), coconut sugar 1:1 for a drier swap, or a splash of molasses if you want deeper flavor.

Pro Tips

1) Keep an eye on marinating time by chop thickness. Thin chops only need 30-90 minutes, thick chops benefit from 4-8 hours, and honestly you shouldn’t leave them past 24 hours or the acid starts making the meat mushy. Flip the bag once or twice so it all marinates evenly.

2) Pat the meat dry right before it hits the grill. Moisture kills a good sear, and with the sugar in the mix you want a quick, hot crust then move to slightly cooler heat so it doesnt burn. Oil your grates or brush the chops lightly so they dont stick.

3) Never baste with raw marinade. Reserve a little, boil it hard for a few minutes to kill bacteria and reduce it until it’s a little syrupy, then spoon it on in the final minute or two. A small pat of butter stirred in at the end makes a glossy, flavorful glaze.

4) Use an instant-read thermometer and pull the chops at 145°F (63°C), then let them rest 5-10 minutes. Resting makes a huge difference, and when you slice, cut against the grain for the most tender bites.

5) Chop the rosemary very fine and taste the marinade before using if you can. Also, watch for flare-ups from the sugar and oil on a hot grill; have a spray bottle or move chops to a cooler spot when flames get high.