I perfected a simple, flavorful marinade that consistently produces ultra-tender Grilled Pork Chops, and I’m excited to share the secret.
I stumbled onto this Marinated Grilled Pork Chops idea after ruining too many plain chops and swore I could do better. The makeup is simple yet bold, leaning on garlic and Dijon mustard to punch through the pork and keep it juicy.
Whether you need a Bone In Pork Chop Marinade For Grill or a Quick Pork Chop Marinade for a last minute dinner, this one surprises. I won’t give the how to here, only that it changes your expectations about pork, makes the outside a little caramelized and the inside almost melt in your mouth.
People always ask what I did, and I smile.
Ingredients
- Pork chops bring hearty protein and iron, keeps you full and satisfied
- Olive oil adds healthy monounsaturated fats, coats meat and helps caramelize
- Soy sauce gives salty umami, boosts savory depth, but dont overdo sodium
- Brown sugar or honey adds sweet balance that contrasts tangy and salty
- Vinegar or lemon juice brings bright acid, tenderizes meat and cuts richness
- Garlic gives pungent aromatic punch, aids browning and savory complexity
- Smoked paprika offers smoky warmth and mild heat, deepens grill flavor
- Thyme adds earthy herbal notes that pair nice with pork
- Worcestershire adds savory tang, anchovy umami, deepens marinade complexity
Ingredient Quantities
- 4 bone in pork chops about 1 to 1.5 inch thick roughly 2 pounds
- 1/3 cup extra virgin olive oil
- 1/3 cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar or fresh lemon juice
- 2 tablespoons packed brown sugar or 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced or 1 tablespoon garlic paste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
How to Make this
1. In a medium bowl whisk together 1/3 cup extra virgin olive oil, 1/3 cup low sodium soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons apple cider vinegar or fresh lemon juice, 2 tablespoons packed brown sugar or 1 tablespoon honey, 1 tablespoon Dijon mustard, 3 cloves minced garlic (or 1 tablespoon garlic paste), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) and 1/4 teaspoon red pepper flakes if using; reserve about 1/4 cup of that marinade and set aside for basting or to make a glaze.
2. Put the 4 bone in pork chops (about 1 to
1.5 inch thick, roughly 2 pounds) in a large zip top bag or shallow dish, pour the rest of the marinade over them so they are well coated, remove excess air and seal or cover.
3. Refrigerate at least 1 hour but no more than 8 hours for best texture; overnight will make them a little mushy because of the acid, so don’t do longer than 8 hours.
4. About 30 minutes before grilling take the chops out of the fridge so they can come up to room temp, this helps them cook evenly.
5. Preheat your grill to medium high, about 400 F, and clean and oil the grates so the chops won’t stick.
6. Remove chops from the bag, discard the used marinade, then pat the chops dry with paper towels to get a good sear; if you want to use the reserved 1/4 cup marinade as a glaze, simmer it in a small saucepan for 3 minutes to kill any bacteria and thicken it slightly.
7. Place chops on the hot grill and sear for about 3 to 4 minutes per side for good grill marks, then move to a cooler part of the grill or reduce heat and continue cooking until an instant read thermometer reads 145 F in the thickest part near the bone (for 1 to
1.5 inch chops expect about 4 to 6 minutes per side total depending on your grill).
8. In the last 1 to 2 minutes brush the boiled reserved marinade over the chops to glaze them, or brush lightly with extra olive oil and a squeeze of lemon if you prefer less sweetness.
9. Remove the chops when they hit 145 F, tent loosely with foil and let rest 5 to 10 minutes so the juices redistribute, then serve with a sprinkle of fresh thyme or flaky salt if you like.
Equipment Needed
1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Sharp knife and cutting board (or garlic press)
5. Large zip top bag or shallow dish for marinating
6. Paper towels for patting chops dry
7. Small saucepan (to boil reserved marinade)
8. Basting brush
9. Instant read meat thermometer
10. Grill (or grill pan) and long-handled tongs
FAQ
Marinated Grilled Pork Chops Recipe Substitutions and Variations
- Extra virgin olive oil: swap with avocado oil or grapeseed oil for a higher smoke point and more neutral taste. Use about the same amount, but you might wanna add a touch more if it seems dry.
- Low sodium soy sauce: use tamari if you need gluten free, or coconut aminos for a milder, slightly sweeter flavor. Start 1 to 1 then adjust salt.
- Worcestershire sauce: replace with 1 tablespoon soy sauce plus 1 teaspoon apple cider vinegar for that tangy umami, or use 1 tablespoon hoisin if you want a sweeter glaze.
- Apple cider vinegar or lemon juice: swap with rice vinegar, white wine vinegar, or lime juice. Use the same amount, taste and tweak as needed.
Pro Tips
1) Don’t marinate longer than 8 hours or the acid will turn the meat mushy. If you’re short on time, even 1 hour helps. Flip the bag once or twice so every chop gets coated.
2) Pat the chops very dry before they hit the grill. Wet meat steams not sears, and you want that crust. Oil the grates, not the meat, and don’t fuss with them while they’re searing — let them form a good crust.
3) Use an instant read thermometer, not guesswork. Pull the chops a few degrees below your target and tent them so carryover heat finishes them and they stay juicy. Resting for 5 to 10 minutes matters way more than an extra minute on the grill.
4) If you saved the 1/4 cup marinade boil it for at least 3 minutes and reduce it to a glaze. Sugary glazes burn fast, so only brush on in the last minute or two, or swap to a light oil and lemon squeeze if things start charring.
Marinated Grilled Pork Chops Recipe
I perfected a simple, flavorful marinade that consistently produces ultra-tender Grilled Pork Chops, and I'm excited to share the secret.
4
servings
532
kcal
Equipment: 1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Sharp knife and cutting board (or garlic press)
5. Large zip top bag or shallow dish for marinating
6. Paper towels for patting chops dry
7. Small saucepan (to boil reserved marinade)
8. Basting brush
9. Instant read meat thermometer
10. Grill (or grill pan) and long-handled tongs
Ingredients
-
4 bone in pork chops about 1 to 1.5 inch thick roughly 2 pounds
-
1/3 cup extra virgin olive oil
-
1/3 cup low sodium soy sauce
-
2 tablespoons Worcestershire sauce
-
2 tablespoons apple cider vinegar or fresh lemon juice
-
2 tablespoons packed brown sugar or 1 tablespoon honey
-
1 tablespoon Dijon mustard
-
3 cloves garlic minced or 1 tablespoon garlic paste
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon smoked paprika
-
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
-
1/4 teaspoon red pepper flakes optional
Directions
- In a medium bowl whisk together 1/3 cup extra virgin olive oil, 1/3 cup low sodium soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons apple cider vinegar or fresh lemon juice, 2 tablespoons packed brown sugar or 1 tablespoon honey, 1 tablespoon Dijon mustard, 3 cloves minced garlic (or 1 tablespoon garlic paste), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) and 1/4 teaspoon red pepper flakes if using; reserve about 1/4 cup of that marinade and set aside for basting or to make a glaze.
- Put the 4 bone in pork chops (about 1 to
- 5 inch thick, roughly 2 pounds) in a large zip top bag or shallow dish, pour the rest of the marinade over them so they are well coated, remove excess air and seal or cover.
- Refrigerate at least 1 hour but no more than 8 hours for best texture; overnight will make them a little mushy because of the acid, so don't do longer than 8 hours.
- About 30 minutes before grilling take the chops out of the fridge so they can come up to room temp, this helps them cook evenly.
- Preheat your grill to medium high, about 400 F, and clean and oil the grates so the chops won't stick.
- Remove chops from the bag, discard the used marinade, then pat the chops dry with paper towels to get a good sear; if you want to use the reserved 1/4 cup marinade as a glaze, simmer it in a small saucepan for 3 minutes to kill any bacteria and thicken it slightly.
- Place chops on the hot grill and sear for about 3 to 4 minutes per side for good grill marks, then move to a cooler part of the grill or reduce heat and continue cooking until an instant read thermometer reads 145 F in the thickest part near the bone (for 1 to
- 5 inch chops expect about 4 to 6 minutes per side total depending on your grill).
- In the last 1 to 2 minutes brush the boiled reserved marinade over the chops to glaze them, or brush lightly with extra olive oil and a squeeze of lemon if you prefer less sweetness.
- Remove the chops when they hit 145 F, tent loosely with foil and let rest 5 to 10 minutes so the juices redistribute, then serve with a sprinkle of fresh thyme or flaky salt if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 532kcal
- Fat: 37g
- Saturated Fat: 8.6g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 22g
- Cholesterol: 140mg
- Sodium: 1300mg
- Potassium: 610mg
- Carbohydrates: 6.5g
- Fiber: 0.3g
- Sugar: 6g
- Protein: 40g
- Vitamin A: 50IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 1.6mg