The best pork chop marinade recipe makes your pork chops extra juicy and flavorful. Mine is a mix of olive oil, soy sauce, spicy brown mustard and more, with a touch of hot sauce for a bit of zing. Perfect for grilling, baking, broiling, however you want to cook your pork chops! And just look at that awesome crust.
Easy Pork Chop Marinade Recipe
Do you like pork chops? I do. I enjoy mine grilled or seared on the outside with a nice and juicy inside, and a good level of seasoning.
I'll cook them up in different ways - 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 juicy tenderness is with a good marinade.
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.
The Best Pork Chop Marinade Recipe
My pork chop marinade is better than the rest, made 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, so much better than anything from the grocery store.
This is the best pork chop marinade for grilling, baking, broiling, air frying, no matter how you want to cook your pork chops. Notice the wonderful crust on the chops when you're done, absolutely amazing.
Let's discuss how to make pork chop marinade and why using a marinade is a good thing for your chops.
Why Should I Marinate Pork Chops?
Marinating is an important flavor building component. A good marinade, like this zingy 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 Marinate Pork Chops?
Marinate pork chops for at least 1 hour. However, you'll get the best flavor penetration if you marinade your pork chops for 24 hours.
You can 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.
Even if you only have a single hour to marinate, it is worth doing it.
Pork Chop Marinade Ingredients
- Olive Oil
- Soy Sauce - Key ingredients, my friends! Big flavor combination.
- Minced Garlic
- Light Brown Sugar
- Worcestershire Sauce
- Hot Sauce - Use a good Louisiana style, like Crystal or Tabasco, or use your favorite
- Spicy Brown Mustard - Dijon mustard is a good tangy substitute.
- Apple Cider Vinegar
- Chili Flakes
- Black Pepper
This marinade is good for four 8-ounce Pork Chops, bone-in chops or boneless chops. You can use other ingredients and seasonings, like onion powder and lemon juice, but these are my preferred ingredients.
How to Marinate Pork Chops - the Recipe Steps
Whisk the Marinade Ingredients. 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.
Marinate the Pork Chops. Add your 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.
Discard Marinade and Cook the Pork Chops. When ready to cook, remove the pork and pour the marinade out. Cook the chops however you’d like!
You have different options for cooking up your chops. Here are instructions for cooking them.
Make the Pork Chop Marinade Ahead
One question I always get is - Can I make my pork chop marinade ahead of time? Absolutely, yes. You can make the marinade the day before and refrigerate it until ready to use.
Can I Freeze This Marinade?
You can also freeze your marinade for several months until ready to use. Another trick you can use is to marinate your pork chops in freezer friendly bags, then freeze them with the marinade. They will last a few months this way.
When you're ready to cook, simply thaw, discard the marinade, and cook them up. This makes a wonderful freezer meal.
Internal Temperature for Cooking 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!
How to Cook Pork Chops
Oven-Baked Pork Chops
Here are some of my favorite ways to cook marinated pork chops.
For Bone-In Pork Chops / 1-inch thick:
- Preheat oven to 475 degrees F.
- Set the 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 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 marinated in grilled pork chop marinade:
- Heat your grill to medium-high heat and lightly oil the grates.
- Add the chops to the grill and cover. Grill for 3-4 minutes.
- Flip the 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 continue to grill another couple minutes, until the minimum internal temperature of the pork reaches 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/Sautéed Pork Chops
For pork chops 3/4 inch thick marinated in pork chop marinade:
- Heat a bit of oil in a pan to medium-high heat.
- Add the chops to the sauté for 4-5 minutes per side.
- Continue to sauté 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.
Try my air fryer pork chops recipe. Awesome!
NOTE: This pork marinade works for any cut of pork, not just pork chops. Use it as a pork loin marinade, pork shoulder marinade, or any of your favorite cuts of pork.
That's it, my friends! I hope you enjoy your pork chops! Let me know how you wind up making them!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Product
Snake River Farms Kurobuta pork chops are exceptionally juicy and full of savory pork flavor. All our pork chops are 100% Berkshire, a heritage breed recognized for abundant marbling and striking pink color.
Buy Kurobuta Pork from Snake River Farms (affiliate link, my friends!)
Try your chops with any of these awesome bbq sauces!
BBQ Sauces for Pork
Try Some of My Popular Pork Chop Recipes
Try Some of My Other Great Marinade Recipes
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.
Perfect Pork Chop Marinade Recipe
Ingredients
- 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
Instructions
- 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!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 6/26/2023 to include new information and photos. It was originally published on 7/24/2019.
GJM says
I had two HUGE, (3/4 lb each), thick cut, pork chops in the freezer that I wanted to cook. But like chicken, pork can often be a little "bland". I came here searching for recipes to spice them up and found this. I am SO GLAD that I did! The pork chops were the best I have ever eaten. Nothing bland about them, but flavorful, tender, and juicy.
The only things I changed was I substituted Horseradish Mustard for Spicy Brown, because I was out of Spicy Brown, and I omitted the Brown Sugar and subbed in a scant tsp of real honey, because I am not a fan of sweet.
This is going to be my "Go To" for pork chops from now on!
Mike Hultquist says
Awesomeness! Super happy you enjoyed it! I want some pork chops now, LOL. I appreciate you sharing.
Lucinda says
Can you omit the brown sugar?mor will it be to salty?
Michael Hultquist - Chili Pepper Madness says
You can skip the brown sugar and cut back the salt to your personal tastes.
Bryan Coates says
Got frozen pork chops in the fridge defrosting now! My question is will it be affected drastically if I omit the spicy brown mustard? Otherwise it looks like a fantastic marinade for my oven baked chops! Minus 15° degrees out, too cold for BQ.
Michael Hultquist - Chili Pepper Madness says
Hey, Bryan. You can omit it. Maybe a touch of vinegar. Otherwise, go for it!
Deborah W. Lovin says
I've used this recipe several times for pork tenderloin, and everyone has raved about it! Getting ready to cook some now on the grill. I really like to pull the meat at no more than 145 degrees so it doesn't get too dry. I'm going to marinade a couple of thick filet mignons next week and see how they taste. I don't believe it can hurt any meat that you use. Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Awesome, Deborah! I love it. Yes, it's pretty great with other meats, too. Enjoy!
steve says
In the video with the two large pork chops, what brand is the marinating dish? It looks like the perfect size. Thanks
Michael Hultquist - Chili Pepper Madness says
Steve, the brand is Anchor. I've had the baking set for years. That one is a typical 8x10 baking dish, so any will really work. Enjoy!
Mel says
Hi Mike,This is on the menu for Thursday night... I will marinate as I did last April ( check out my response ) .. I went to our local supermarket in Corfu Greece and asked "Roula" for some "Megalo Xirini Brilosas" (Large pork chops ) ..Off she popped and brought me two chops that were *HUGE* ! It may sound sad,but when I got home I measured them..Converted the size to inches and they are,,,,wait for it .....( 9 inches long and 1.5 INCHES THICK !! So will definitely marinate them for 48 hours as I did last April..This time ,as it is now too cold for a BBQ will be baked in the oven..I am drooling just thinking about these..Thanks again Mike for posting this marinade..Stay safe ,stay well ALL of you.. ..
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Mel! I love it. Wish I could try some! Haha, enjoy! I greatly appreciate it. =)
Robert says
Whoa! Mike. These look delicious. I almost licked my monitor.
Michael Hultquist - Chili Pepper Madness says
Haha, yes! Thanks, Robert! Delicious for sure!
Susanna says
Hi Mike,
This sounds soooo good!! I'm wondering if there is a way to print all your directions on the different methods of cooking the pork chops.
It would be very helpful to have them in print to reference when choosing which way to cook them.
Thanks!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Susanna. This marinade works for ANY way you cook the pork chops or other cuts of pork. I do have several recipes on the site that you can check out. See: https://www.chilipeppermadness.com/?s=pork+chops
Gary Scott says
This marinade sounds tasty but as someone that is on a medically required diet the sodium content make this a no go. At 1500mg of sodium it is almost my entire days worth of sodium.
Michael Hultquist - Chili Pepper Madness says
Gary, you can use salt substitutes. I imagine as a person on a medically required diet that you are already using certain products.
Jeff says
Question (and I hope it's not a dumb one!): in the oven-baked pork chop section of your article, you said, "roast about 25 minutes, turning once half way through..." Is it correct that we're turning the pork chop to the other side in the pan, and not just turning the pan around 180*?
Michael Hultquist - Chili Pepper Madness says
Hi, Jeff. Yes, flip it upside down to the other side is exposed, not 180 degree turn. Enjoy!
Robin says
Another excellent recipe! I used half the hot sauce bc it was a homemade habanero sauce with some HEAT, but otherwise followed your instructions exactly and it was delicious. Thank you for making pork chops taste different!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Robin!
Mike says
Thank You! Reduced brown sugar by 1 Tbl. Spoon. Increased garlic by same. And added 1 thai chili & 1 Chipotle peppers. Awesome, no need for our Carolina bbq sauce. She is smiling. 😉
Michael Hultquist - Chili Pepper Madness says
Excellent! Much appreciated, Mike! Glad you enjoyed it. I use this marinade all the time.
Mel says
Browsing ,as you do ! Saw this recipe and remembered last July ( in between lockdowns, Corfu Greece ) we bought some boneless chops ( HUGE) from our small local supermarket (Fantastic meat counter ) and decided to try this marinade. So made it up and popped it into fridge..My wifey got a message from a friend,they were having a BBQ the next day and two of our other friends were going,hadn't seen them since we went into first lockdown early March..Wifey didn't say yes immediately as we had chops marinating..Anyway we went and had the chops the next day..Bear in mind they had been marinating for 48/50 hours..Wifey seared them for about two minutes per side,then finished them in the oven.When we were eating them she ate a piece,I asked her if they were OK,her reply with eyes closed was MMMMMM...She asked me what I thought,my answer "Top drawer"..Recipe is now saved,will try this on the BBQ this summer..MANY thanks Mike..
Michael Hultquist - Chili Pepper Madness says
Great story, Mel! Super happy you both enjoyed. I appreciate your sharing this. All the best.