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Pork Chop Marinade

A great pork chop marinade transforms lean, sometimes bland meat into something restaurant-quality. This recipe takes just 15 minutes to mix up and works with whatever you have on hand. The balance of acid, fat, and seasonings keeps the meat tender while building layers of savory, slightly sweet flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pork chops
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 4 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 4 bone-in or boneless pork chops about 1 inch thick

Equipment

  • Shallow dish or zip-top plastic bag
  • Measuring spoons and cups
  • Whisk or fork
  • Cast iron skillet or grill
  • Meat thermometer
  • Paper towels
  • Tongs

Method
 

  1. Pour the soy sauce, apple cider vinegar, and olive oil into a shallow dish or measuring cup. Whisk these three ingredients together to create an emulsion that coats the meat evenly.
  2. Stir in the brown sugar, making sure it dissolves completely into the liquid.
  3. Mince the garlic cloves very finely and add them to the mixture.
  4. Whisk in the Dijon mustard, black pepper, salt, and red pepper flakes until everything is smooth and combined.
  5. Use paper towels to pat the pork chops completely dry on both sides.
  6. Arrange the pork chops in a shallow dish or zip-top bag and pour the marinade over them, making sure both sides are coated.
  7. Refrigerate for at least 30 minutes for a quick flavor boost, but 2 to 4 hours is ideal for full flavor development. Don't marinate longer than 8 hours.
  8. Take the pork chops out of the fridge 20 minutes before cooking so they reach room temperature throughout.
  9. Heat a cast iron skillet over medium-high heat or preheat your grill to medium-high. Sear or grill the pork chops for 5 to 7 minutes per side, watching for an internal temperature of 145 degrees Fahrenheit on a meat thermometer.
  10. Transfer the cooked chops to a clean plate and let them rest for 5 minutes before cutting into them.

Notes

Don't skip patting the pork chops dry before marinading. Excess surface moisture prevents proper browning and dilutes the marinade's flavor concentration. Choose bone-in chops whenever possible because they stay juicier and more flavorful than boneless cuts. Save some marinade before adding the raw pork chops if you want to drizzle it over cooked meat. Store cooked pork chops in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.