The Best Pork Chop Marinade is easy to make and perfect for any preparation of pork chops whether they are pan fried, baked, smoked, or grilled – you’ll get juicy and tender results every time!
There’s nothing quite like taking a recipe that you know and love and turning it on its head. We have nothing against classic Shake ‘n Bake chops (find our recipe for those down below!). That said, there are so many other ways to prepare pork. Enter: this amazing pork chop marinade. It’s super simple and uses common ingredients you likely already have in your pantry. Marinades can really take the simplest ingredients up a notch or two. They also help to keep protein like meat or seafood extra juicy and flavorful. This easy pork chop marinade features the perfect balance of sweetness, savory, and acidity. Whether you want to pan-fry, bake, smoke, or grill, this recipe will make the meat shine!
What Is The Best Cut Of Meat For Pork Chops?
You have some options when it comes to choosing which type of pork chop you’ll use:
- Rib Chop: This is the most desirable cut of pork chop. It comes from the rib section (hence its name) and has a large bone running along one side. This cut is very tender with a nice pork flavor.
- Loin Chop: This cut has a T-bone in the middle. It has two different kinds of meat: loin meat on one side and tenderloin meat on the other. These two meats cook at different rates, so this cut can be a bit more difficult to work with.
- Shoulder Chop: This is the least desirable cut of pork chop and is not commonly found in American grocery stores. It has lots of flavor, but also a lot of gristle and bones. This cut is best prepared braised.
- Boneless Chop: This is the leanest cut of pork. It’s very easy to overcook this cut and dry it out as it has very little fat and connective tissue, and it doesn’t have any bones. This is the most commonly sold pork chop cut in the United States, but it is certainly not the most desirable because it is lean and so easy to overcook.
A Note On Salt:
Something to remember as you make yours at home: pork needs a lot of salt. Be sure to add a bit after cooking (to taste) to achieve absolute perfection. We often say that if your pork chops don’t blow you away on the first bite, it probably just needs a bit more salt.
Can I use Thin Cut Pork Chops?
For this recipe, you really need to use pork chops that are at least 1-inch thick. We prefer bone-in as well. If you can’t find thick chops on the grocery store shelves, you can always go to the meat counter and ask them to cut some up just for you.
Can I Smoke Pork Chops?
We love a good smoked chop! Luckily, we’ve got you covered with everything you need to know about smoking pork chops! You can definitely use this marinade with smoked pork chops too.
If you are short on time, be sure to check out Easy Baked Pork Chops for a quick and easy chop recipe that is always a hit.
There are so many ways to serve up pork chops. We like a balanced meal wherever possible, and below you’ll find our favorite serving suggestions to round out this meal:
- Carbs: olive oil pasta, “garlic bread” roasted potatoes, or creamy mashed potatoes
- Vegetables: roasted brussel sprouts, cheesy broccoli, or baked sweet potatoes
- Bread: homemade breadsticks, biscuits, or dinner rolls
There is no such thing as a one size fits all meal. Go ahead and get creative!
Storage and Reheating Instructions:
Store any leftover pork chops in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with 1 tablespoon of oil over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious pork chop recipes:
- Crispy Breaded Pork Chops
- Easy Smothered Pork Chops
- Apple Stuffed Pork Chops
- Perfect Grilled Pork Chops
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
The Best Pork Chop Marinade
- 4 bone-in thick-cut pork chops
- 1/4 cup extra virgin olive oil
- 2 tablespoons light brown sugar
- 5 cloves crushed garlic
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white wine vinegar
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Place pork chops into a resealable plastic bag. In a small bowl, make the marinade by whisking together olive oil, brown sugar, garlic, lemon juice, Worcestershire sauce, white wine vinegar, ground mustard, salt, and black pepper.
- Pour marinade into the bag and over the pork chops. Seal and turn the bag gently to coat the chops in the marinade. Transfer to the fridge to marinate for 2-8 hours.
- To cook, preheat an oven-safe heavy skillet over high heat and preheat the oven to 400 degrees Fahrenheit. Remove the chops from the bag and discard the marinade.
- Sear the chops for 2 minutes on each side and then immediately transfer the skillet with the chops to the oven. (Alternatively, transfer the chops to a baking dish.) Bake until the internal temperature of the chops reaches 145 degrees Fahrenheit, about 15 minutes.
- Remove the chops from the oven and set aside to rest for 5-10 minutes before serving. Season with additional salt and black pepper to taste.