Description
This flavorful Pork Chop Marinade is the perfect blend of savory, sweet, and tangy. It helps tenderize the meat and infuses it with delicious flavors. Whether you’re grilling, baking, or pan-searing, this marinade will take your pork chops to the next level!
Ingredients
Units
Scale
- 1/4 cup olive oil
- 1/4 cup soy sauce (use low sodium if preferred)
- 1/4 cup apple cider vinegar (or lemon juice)
- 2 tbsp honey (or brown sugar)
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika (optional)
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
-
Prepare the Marinade:
- In a bowl, whisk together olive oil, soy sauce, apple cider vinegar, honey, Dijon mustard, Worcestershire sauce, garlic, thyme, rosemary, smoked paprika, salt, and black pepper until well combined.
-
Marinate the Pork Chops:
- Place 4-6 pork chops (bone-in or boneless) in a large zip-top bag or a shallow dish.
- Pour the marinade over the pork chops, ensuring they are evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-6 hours for maximum flavor.
-
Cooking Methods:
- Grilling: Preheat the grill to medium-high heat. Grill pork chops for 4-5 minutes per side, until they reach an internal temperature of 145°F (63°C).
- Baking: Preheat the oven to 400°F (200°C). Bake for 15-20 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C).
- Pan-Searing: Heat a skillet over medium-high heat. Cook pork chops for 4-5 minutes per side until fully cooked.
-
Serve:
- Let pork chops rest for 3-5 minutes before serving to keep them juicy.
Notes
- Storage Tip: The marinade can be made ahead and stored in the fridge for up to 1 week.
- Marinating Time: Avoid marinating for more than 24 hours, as the acidity may start breaking down the meat too much.
- Freezing Tip: Marinate pork chops in a freezer bag and freeze. When ready to use, thaw in the fridge, allowing the meat to marinate as it defrosts.