Zingy Pork Chop Marinade
The best pork chop marinade for extra juicy pork chops with big flavor no matter how you cook them, with just a touch of zing.
Do you like pork chops? I do. I enjoy mine when they’re seared on the outside, and nice and juicy on the inside, with a good level of seasoning. I’ll cook them up any different way – on the grill, in the broiler, baked in the oven, seared in a pan – and no matter how they are cooked, the best way to get that awesome flavor AND that wonderful juiciness is with a good marinade.
Yes!
A great marinade is the way to go. The best pork chop marinade makes your chops extra juicy and flavorful. That’s exactly what I have here for you, my friends. I’ve been experimenting with different marinades for different cuts of meat, and today I’m bringing you my favorite pork chop marinade recipe.
It’s filled with a mixture of soy sauce, spicy brown mustard, olive oil, apple cider vinegar and Worcestershire sauce, along with brown sugar, seasonings, lots of fresh garlic, and, an extra awesome ingredient – HOT SAUCE! It adds just a touch of zing.
This marinade is perfect for grilling, baking, broiling, however you want to cook your chops. Notice the wonderful crust on the chops when you’re done. Amazing.
Let’s discuss the marinade and why using a marinade is a good thing for your pork chops.
Benefits of Marinating Pork Chops
Marinating is an important flavor building component. A good marinade, like this zingy pork chop marinade, helps to add moisture to lean cuts of meat as well as tenderize the meat. Aside from flavor and moisture, marinades can help with digestion and help to reduce carcinogens produced when cooking meats at high temperatures.
How Long Should I Marinade My Pork Chops?
You’ll get the best flavor penetration if you marinade your pork chops for 24 hours. However, you can either marinate them overnight or whip up the marinade in the morning and marinate the chops throughout the day until you’re ready to cook later that evening.
However, if you’re unable to find the time, you’ll still get flavorful results if you marinate for at least 1 hour. Even if you only have a single hour to marinate, it is worth doing it.
Pork Chop Marinade Ingredients
Gather up the following ingredients to make your marinade.
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 4-5 garlic cloves, minced
- 3 tablespoons light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce (Use a good Louisiana style, like Crystal or Tabasco, or use your favorite)
- 1 tablespoon spicy brown mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili flakes
- ½ teaspoon black pepper
This marinade is good for four 8-ounce Pork Chops, bone-in or boneless.
How to Make This Zingy Pork Chop Marinade – the Recipe Steps
- First, whisk together the olive oil, soy sauce, garlic cloves, light brown sugar, Worcestershire sauce, hot sauce, spicy brown mustard, apple cider vinegar, chili flakes and black pepper together in a small bowl.
- You can also use a large sealable baggie or plastic bag.
- Add your pork chops to the bowl or bag and submerge in the marinade.
- Marinate for 1 hour minimum, or up to 24 hours for the best flavor penetration.
- When ready to cook, remove the pork chops and discard the marinade. Cook the chops however you’d like!
You have different options for cooking up your pork chops. Here are instructions for cooking them.
What Internal Temperature for Pork Chops?
No matter how you cook your pork chops, you want to cook them to a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
I like to use my ThermoPop meat thermometer from ThermoWorks (I’m an affiliate). Works great! Almost there!
Here are several methods for cooking them up.
Oven-Baked Pork Chops
For Bone-In Chops/1-inch thick:
- Preheat oven to 475 degrees F.
- Set the pork chops in a roasting dish and roast about 25 minutes, turning once half way through, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
For Boneless Pork Chops/3/4-inch thick:
- Preheat oven to 400 degrees F.
- Set the pork chops in a baking dish and bake them about 25 minutes, turning once half way through, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
Grilled Pork Chops
For pork chops 3/4 inch thick:
- Heat your grill to medium-high heat and lightly oil the grates.
- Add the pork chops to the grill and cover. Grill for 3-4 minutes.
- Flip the pork chops and grill another 1-2 minutes. Get those nice grill marks!
- Reduce the heat to medium-low (or, if using charcoal, move the chops to less direct heat) and mop a bit of the barbecue sauce over the chops.
- Continue to grill another couple minutes, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
Pan-Seared/Sauteed Pork Chops
For pork chops 3/4 inch thick:
- Heat a bit of oil in a pan to medium-high heat.
- Add the pork chops to the saute for 8-10 minutes, flipping half way through.
- Continue to saute another couple minutes, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
That’s it, my friends! I hope you enjoy your pork chops! Let me know how you wind up making them! Wish I was there with you.
Try Some of My Popular Pork Chop Recipes
- Grilled Pork Chops with Carolina Mustard BBQ Sauce
- Grilled Pork Chops with Pineapple-Gochujang Glaze
- Baked Pork Chops Over White Bean Puree
- Baked Pork Chops with Papaya Salsa
- Grilled Pork Chops Over Avocado-Potatoes
- Try it on this great Pork Collar recipe from my friends at Vindulge
Try Some of My Other Great Marinade Recipes
- Zesty Carne Asada Marinade
- Sweet and Spicy Teriyaki Marinade
- Jerk Marinade
- Spicy BBQ Chicken Marinade
- Jacked Up Steak Marinade
- Ancho-Lime Marinade
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 4-5 garlic cloves minced
- 3 tablespoons light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce Use a good Louisiana style, like Crystal or Tabasco, or use your favorite
- 1 tablespoon spicy brown mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili flakes
- ½ teaspoon black pepper
- FOR COOKING: 4 eight ounce Pork Chops bone-in or boneless
-
Whisk all of the ingredients together in a large bowl. You can also use a large sealable baggie or plastic bag.
-
Add your pork chops to the bowl or bag and submerge in the marinade.
-
Marinate for 1 hour minimum, or up to 24 hours for the best flavor penetration.
-
When ready to cook, remove the pork chops and discard the marinade. Cook the chops however you’d like!
Calories calculated with pork chops included.
COOKING PORK CHOPS: Pork chops should measure 145 degrees F for medium-rare, or 160 degrees F for well done.
Try this marinade on chicken as well. Delicious!
*Oven-Baked Pork Chops
For Bone-In Chops/1-inch thick:
- Preheat oven to 475 degrees F.
- Set the pork chops in a roasting dish and roast about 25 minutes, turning once half way through, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
For Boneless Pork Chops/3/4-inch thick:
- Preheat oven to 400 degrees F.
- Set the pork chops in a baking dish and bake them about 25 minutes, turning once half way through, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
Grilled Pork Chops
For pork chops 3/4 inch thick:
- Heat your grill to medium-high heat and lightly oil the grates.
- Add the pork chops to the grill and cover. Grill for 3-4 minutes.
- Flip the pork chops and grill another 1-2 minutes. Get those nice grill marks!
- Reduce the heat to medium-low (or, if using charcoal, move the chops to less direct heat) and mop a bit of the barbecue sauce over the chops.
- Continue to grill another couple minutes, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
Pan-Seared/Sauteed Pork Chops
For pork chops 3/4 inch thick:
- Heat a bit of oil in a pan to medium-high heat.
- Add the pork chops to the saute for 8-10 minutes, flipping half way through.
- Continue to saute another couple minutes, until the pork reaches a minimum internal temperature of 145 degrees F for medium or 160 degrees F for well done.
- Remove the chops and let rest a few minutes before serving.
8 comments
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So I doubled this recipe to use with a 3lb. pork loin I cut into 8 one inch pieces. As you know pork loin can be blah and almost tasteless. But these were marinated about 20 hours and then grilled. Absolutely the best ever! They really didn’t need any bbq sauce because they were so flavorful. Thank you, thank you for the great recipe. Next up will be baby back ribs and I can’t wait.
Outstanding, Charles! Yeah, pork loin can be pretty blah. I swear by this pork marinade. It always delivers the flavor. Glad you loved it! Let me know the ribs turn out, too.
great info re: the cooking times for various cuts and different methods. much appreciated.
Thanks, Col! Enjoy your pork chops!
Best tasting chops or steaks have the bone in
Agreed, Harry. I love a good bone-in chop or steak.
Try this at home I use a big can of tuna Add 2 Ghost peppers 2 Hot Cherry peppers Onion celery garlic Horseradish 4 radishes and pickle relish. I make sandwiches out of this with swiss cheese I call it HOT Tuna I have made this since I was a kid. Its wonderful. Try it you wont be disappointed.
This sounds AWESOME, Art! Definitely something for me to try! Right up my alley.