The Best Pork Chop Marinade

Best Pork Chop Marinade is easy to make and perfect for any pork chop preparation, whether it’s fried, baked, smoked or grilled – you’ll get juicy and tender results every time!

There’s nothing like taking a recipe you know and love and turning it on its head. We have nothing against classic Shake ‘n Bake ribs (find our recipe below!). That said, there are plenty of other ways to prepare pork. Enter: this amazing pork chop marinade. It’s super easy and uses common ingredients you probably already have in your pantry. A marinade can really kick the simplest of ingredients up a notch or two. They also help keep proteins like meat or seafood extra juicy and tasty. This easy pork chop marinade has the perfect balance of sweet, savory, and acidity. Whether you want to fry, grill, smoke or grill, this recipe will make the meat shine!

What’s the Best Cut of Cut for Pork Chops?

When choosing which type of pork chops to use, you have a few options:

Ribs: This is the most desirable pork chop. It comes from the rib section (hence the name) with a large bone on one side. The meat was tender and had a nice pork flavor.
Far cut: There is a T-bone in the middle of this cut. It comes with two different meats: one is tenderloin and the other is tenderloin. The two types of meat cook at different rates, so this cut may be more difficult to handle.
Shoulder cut: This is the least popular cut of pork chops and is not commonly found in American grocery stores. It has a lot of flavor, but also a lot of gristle and bone. This cut is best braised.
Boneless Short Ribs: This is the leanest pork. It’s easy to overcook and dry out this cut of meat because it has very little fat and connective tissue and has no bones. This is the most common cut of pork chops in the US, but it’s certainly suboptimal because it’s lean and easily overcooked.

A note about salt:

Remember when making it at home: Pork needs a lot of salt. Be sure to add a little (to taste) after cooking for absolute perfection. We always say that if your pork chops don’t wow you at the first bite, it probably just needs a little more salt.

Can I use thin cut pork chops?

For this recipe, you really need to use pork chops that are at least 1 inch thick. We also prefer it with the bone in. If you can’t find thick ribs on the shelves at the grocery store, you can always go to the meat counter and have them cut some just for you.

Can I smoke pork chops?

We love good smoked ribs! Luckily, we’ve got everything you need to know about smoked pork chops! You can of course serve this marinade with smoked pork chops too.

save time:

If you’re short on time, be sure to check out Easy Baked Pork Chops for a quick and easy pork chop recipe that’s always a hit.

Service suggestion:

There are many ways to serve pork chops. We like meals that are as balanced as possible, and below you’ll find our favorite serving suggestions to round out the meal:

There is no one size fits all meal. Come on, get creative!

Storage and Reheating Instructions:

Store leftover pork chops in an airtight container and refrigerate for up to 4 days. Add 1 tablespoon oil to a skillet and reheat over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious pork chop recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Best Pork Chop Marinade is easy to make and perfect for any pork chop preparation, whether it’s fried, baked, smoked or grilled – you’ll get juicy and tender results every time!

Preparation time 5 minute

cooking time 20 minute

marinating time 8 Hour

total time 8 Hour 25 minute

raw material

4 Bone-in Thick-Cut Pork Chops
1/4 cup Extra virgin olive oil
2 tablespoon light brown sugar
5 clove crushed garlic
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon white wine vinegar
1 teaspoon mustard powder
1 teaspoon Salt
1/2 teaspoon Black pepper

instruct

Place pork chops in a resealable plastic bag. In a small bowl, make a marinade by whisking together olive oil, brown sugar, garlic, lemon juice, Worcestershire sauce, white wine vinegar, mustard powder, salt, and black pepper.
Pour the marinade into the bag and pour over the pork chops. Seal and gently turn bag to coat ribs with marinade. Transfer to refrigerator to marinate for 2-8 hours.
To cook, preheat an oven-safe heavy-duty skillet over high heat and preheat the oven to 400 degrees Fahrenheit. Remove ribs from bag and discard marinade.
Sear the ribs for 2 minutes per side, then immediately place the skillet with the ribs in the oven. (Alternatively, transfer the ribs to a baking sheet.) Bake until the internal temperature of the ribs reaches 145°F, about 15 minutes.
Remove the ribs from the oven and let rest 5-10 minutes before serving. Season with additional salt and black pepper.