The best pork chop marinade elevates the natural flavors of the meat, transforming each bite into a juicy, savory experience. The ideal marinade is a perfect balance of savory, tangy, and slightly sweet elements, soaking into the pork to tenderize and enhance its richness. It penetrates deeply into the meat, infusing it with layers of flavor that help to create a crispy, caramelized crust when cooked. Whether you’re grilling, searing, or baking, a well-crafted marinade ensures that each pork chop is bursting with flavor, turning an ordinary dish into a standout meal. Perfectly marinated pork chops are not only delicious but also boast a depth of taste that can be adapted to any occasion, whether it’s a casual family dinner or a special celebration.
Best Pork Chop Marinade
Ingredients
- 2 large pork chops
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, chopped
- 3 tablespoons dark brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons spicy brown mustard
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white wine vinegar
- 1 teaspoon mesquite-flavored seasoning
- ½ teaspoon dried parsley flakes
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Collect all the ingredients.
- Lay the pork chops on a flat surface and make a horizontal slice through the center, ensuring you don’t cut all the way through. Gently open the chops, unfolding them like a book. This technique, called butterflying, helps create a larger surface area for marinating and cooking, ensuring even flavor absorption and a quicker cooking time.
- In a bowl, whisk together the olive oil, garlic, brown sugar, lemon juice, mustard, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper. Pour the mixture into a large resealable plastic bag. This step ensures that the marinade ingredients are well combined, creating a flavorful blend that can easily coat the pork chops when sealed in the bag, allowing for thorough marination.
- Place the pork chops in the bag, ensuring they are evenly coated with the marinade. Remove any excess air and seal the bag. Refrigerate for 6 to 8 hours to allow the flavors to fully infuse. This marination process helps tenderize the pork while allowing the flavors to deeply penetrate the meat, resulting in a more flavorful and juicy chop.
- Preheat the outdoor grill to medium-high heat and lightly oil the grate. Take the pork chops out of the marinade, letting any excess marinade drip off, and discard the leftover marinade. This ensures the pork chops cook evenly and prevents flare-ups on the grill, while also ensuring that only the desired amount of marinade stays on the meat for grilling.
- Grill the pork chops on the preheated grill for about 8 minutes per side, until they are nicely browned and slightly pink in the center. The internal temperature should reach 145°F (63°C) when checked with an instant-read thermometer. Let the chops rest for 5 minutes before serving. Allowing the pork chops to rest helps the juices redistribute, ensuring they stay tender and juicy when cut.
