My pork chop marinade infuses sweet, salty, and savory umami notes into pork chops to turn them tender and delicious once cooked! I make it with a blend of oil, soy sauce, brown sugar, vinegar, and simple seasoning.
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My Easy Marinade for Pork Chops
My pork chop marinade has been a hit for years. I can’t go more than a few weeks before my kids start asking when I’ll be making it again.
Once, Connor poked his head into the kitchen while I was right in the middle of prepping the marinade for pork chops. He noticed all of the ingredients I had out on the counter, and his face lit up the second he realized exactly what I was working on. That’s how popular it is!
In addition to its incredible taste, the best part about this pork chop marinade recipe is how versatile it is. It works just as well with pork tenderloin, and even with chicken and beef! So if I’m meal prepping for a busy week, a big batch of the marinade can come in handy for a few different recipes.
Looking for more pork chop recipes? My pork chop casserole, honey garlic pork chops, brown sugar pork chops, and oven baked bone-in pork chops are all packed with flavor and perfect for a hearty family dinner!
Pork Chop Marinade Recipe Ingredients
- Neutral oil – Vegetable oil is my go-to, but canola oil and avocado oil are also great options. The oil helps lock in the flavor of the marinade while also keeping the pork moist.
- Packed brown sugar – Adds a wonderful, caramel-like sweetness to balance out the other flavors.
- Apple cider vinegar – The tangy acidity of this ingredient brightens everything up and covers that “something’s missing” part of the flavor profile. Lemon juice can be substituted if preferred.
- Soy sauce – Forms the umami marinade base, bringing in just the right amount of salt. Coconut aminos are a good gluten-free alternative.
- Garlic powder & onion powder – These seasonings add savory, earthy depth to the mixture. I prefer using powdered instead of fresh so that they spread evenly throughout the marinade.
- Black pepper – For a dash of subtle warmth. White pepper would also work well!
- Paprika – Brings a natural smoky sweetness into the recipe while also adding color.
- Pork chops – Of course, this recipe would be incomplete without the meat! Flavored with my marinade, the pork turns out so juicy and delicious.
How to Make Pork Chop Marinade
STEP ONE: Whisk all of the marinade ingredients together in a large bowl until the sugar is dissolved and the seasoning is fully incorporated into the liquid.
STEP TWO: Place the pork chops in a shallow dish or resealable bag. Reserve about 2 tablespoons of marinade in a separate container to be used as a dip, then pour the remaining marinade over the pork chops.
STEP THREE: Cover and refrigerate the meat for at least 30 minutes, or up to 8 hours.
STEP FOUR: Remove the pork from the marinade and discard the used liquid. Allow the chops to sit at room temperature for 10 to 15 minutes while the grill pan is being preheated.
STEP FIVE: Sear the pork chops for 3 to 4 minutes per side until the internal temperature reaches a safe 145 degrees F. Serve with the reserved sauce and enjoy!
Recipe Tips
- Be sure the meat is fully submerged in the marinade to maximize the flavor and guarantee even results.
- Don’t marinate the meat for too long, or the texture can turn unpleasant. With this recipe, I find that 2 to 4 hours is the sweet spot for marinating time. It’s long enough but never overdone!
- To reuse the marinade as a dipping sauce, it must be boiled for at least 5 minutes first. This kills harmful bacteria from the raw meat.
- Rest the pork at room temperature right before cooking it. This helps it cook evenly and guarantees a beautiful sear.
- I use a meat thermometer to check the internal temperature of the pork. It’s easy to use and takes away all of the guesswork.
Variations and Substitutions
- If brown sugar is unavailable, I use honey or maple syrup instead to capture that same type of sweetness.
- For a spicy twist, sprinkle in some cayenne pepper or add a dash of chili powder for a more subtle and mild heat. This is my husband’s favorite way to customize the recipe.
- Use tamari instead of soy sauce if needed. Tamari has a thicker texture and is less salty, but it captures an incredible, unique savory depth.
- Fresh herbs are some of my favorite add-ins for this recipe, bringing an additional layer of freshness into every bite. Thyme, sage, and parsley would be my top picks!
What to Serve with Pork Chops
This easy marinade recipe can be used to cook pork chops in a number of ways. Some of my favorite methods include air fryer pork chops, grilled pork chops, and baked pork chops.
I love serving pork chop recipes over a bed of steamed rice, especially when there’s sauce involved. It soaks it all up for another layer of flavor! Simple side dishes like mashed potatoes and roasted vegetables taste delicious too.
Pork Chop Marinade FAQs
How should I store leftovers?
Leftover pork chops can be stored in an airtight container and refrigerated for up to 4 days. If I want to store them any longer, I’ll wrap them tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.
More Easy Pork Recipes
Easy Pork Chop Marinade
Ingredients
- ¼ cup vegetable oil or other neutral oil like canola or avocado
- 1 tablespoon brown sugar packed
- 2 tablespoons apple cider vinegar or lemon juice
- ¼ cup soy sauce or tamari
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 4 pork chops
Instructions
- Whisk the oil, brown sugar, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and paprika in a bowl until the sugar dissolves.
- Place the pork chops in a shallow dish or resealable bag. Reserve about 2 tablespoons of marinade in a separate container (as a dip). Pour the remaining marinade over the pork. Make sure they are all coated evenly.
- Refrigerate for a minimum of 30 minutes and up to 8 hours. I find the sweet spot is between 2-4 hours.
- Remove the pork from the marinade and discard the used marinade. Let the pork sit at room temperature for 10-15 minutes while you preheat your grill pan.
- Pan-sear or grill the pork on medium heat, for 3-4 minutes per side for ½-inch chops, 5-6 minutes per side for 1-inch chops, until their internal temperature reaches 145 degrees F (63 degrees C).
- Let the pork rest for 5 minutes before serving.
Notes
- Store leftover pork chops in an airtight container in the fridge for up to 4 days.
- Do not use leftover marinade on cooked pork chops.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
