Best Pork Chop Marinade Recipe

Name: Best Pork Chop Marinade
Prep time: 10 min
Total time: 370 min
Yield: 2
Ingredients: 2 large pork chops; 0.25 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; 0.5 teaspoon dried parsley flakes; 0.5 teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper

This pork chop marinade recipe ensures perfectly tender, juicy, and flavorful pork chops every time.

Here is a step-by-step guide to marinating and grilling your pork chops:

Ingredients

2 large pork chops
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 (or to taste)
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon mesquite-flavored seasoning
teaspoon dried parsley flakes
teaspoon kosher salt (or to taste)
teaspoon freshly ground black pepper

Instructions

Step 1: Gather all your ingredients and set up a clean working surface.

Step 2: Place the pork chops on a flat surface. Slice horizontally through the middle, being careful not to cut all the way through. Open the pork chops like a book, exposing both sides.

Step 3: In a medium bowl, whisk together the olive oil, garlic, brown sugar, lemon juice, mustard, thyme, onion powder, Worcestershire sauce, white wine vinegar, mesquite seasoning, parsley, salt, and black pepper until well combined.

Step 4: Pour the marinade into a large resealable plastic bag. Add the prepared pork chops, ensuring they are evenly coated. Squeeze out any excess air and seal the bag.

Step 5: Refrigerate the pork chops for 6 to 8 hours to marinate. The longer they marinate, the more flavorful they will become.

Step 6: Preheat your outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking.

Step 7: Remove the pork chops from the marinade and shake off any excess. Discard the leftover marinade.

Step 8: Grill the pork chops for approximately 8 minutes on each side, or until they are nicely browned and slightly pink in the center. An instant-read thermometer inserted into the thickest part of the chop should register 145F (63C).

Step 9: Once cooked, remove the pork chops from the grill and let them rest for 5 minutes before serving. This will help the juices redistribute, ensuring a moist and flavorful bite.

What to Do With Leftover Marinade

It might be tempting to reuse the marinade, but you should not use it as-is due to potential bacterial contamination. However, you can safely reuse it by boiling the marinade for several minutes. This will kill any bacteria and reduce the liquid into a thicker sauce that pairs perfectly with your grilled pork chops.

Nutrition Facts (Per Serving)

Calories: 756
Total Fat: 42g (53% DV)
Saturated Fat: 9g (43% DV)
Cholesterol: 160mg (53% DV)
Sodium: 1451mg (63% DV)
Total Carbohydrates: 30g (11% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 21g
Protein: 62g (124% DV)
Vitamin C: 11mg (12% DV)
Calcium: 87mg (7% DV)
Iron: 4mg (22% DV)
Potassium: 950mg (20% DV)

Note: Nutrition values are based on a 2,000 calorie diet. Your daily values may differ based on your individual needs.

Best Pork Chop Marinade Recipe

This delicious pork chop marinade, made from mustard, garlic, Worcestershire sauce, brown sugar, and lemon juice, delivers perfectly tender, juicy, and flavorful pork chops. But beyond just being a fantastic recipe, there's a rich story behind its ingredients, preparation methods, and the unique ways it has been embraced around the world. Let's dive into its history, regional variations, and interesting facts!

History of the Pork Chop Marinade

The pork chop marinade, as we know it today, is a fusion of flavors that draws influences from various global cuisines. While marinating meat has been a practice for centuries, the specific combination of mustard, garlic, Worcestershire sauce, and brown sugar gained popularity in the United States, especially in southern cooking. The practice of marinating pork chops, in particular, became more widespread as grilling and barbecuing meats evolved into a key aspect of American outdoor cooking culture.

Regional Variations

Across different regions, the pork chop marinade has been adapted to fit local tastes and ingredient availability. In the American South, for example, mesquite seasoning is a popular addition, evoking the flavor of smoky barbecue. In the Midwest, honey and apple cider vinegar are often substituted for the lemon juice to provide a sweeter, tangy taste. The addition of thyme and mustard offers a versatile flavor profile, making it suitable for both indoor cooking and outdoor grilling. In Europe, variations might include the use of herbs like rosemary or tarragon, giving the dish a more earthy and herbaceous touch. This adaptability has made the marinade a beloved choice in homes across the globe.

How It Differs from Similar Dishes

What sets this marinade apart from others is its well-balanced flavor profile that combines sweetness, acidity, and a hint of spice. Many marinades rely heavily on oil, vinegar, or soy sauce, but this recipe's use of mustard and brown sugar adds a distinctive twist. Compared to a traditional Italian herb marinade, which might focus on olive oil, garlic, and lemon, this pork chop marinade offers a richer, bolder taste due to the inclusion of Worcestershire sauce and mesquite seasoning. Additionally, the brown sugar helps in creating a caramelized crust when grilling, which is a feature not commonly found in other pork marinades.

Where It's Commonly Served

The best pork chop marinade is a popular choice at barbecues and family gatherings, especially in regions known for their outdoor grilling culture. It pairs well with a variety of side dishes such as roasted vegetables, mashed potatoes, and salads. In the American South, it's often served with baked beans or cornbread, while in other parts of the world, it might be accompanied by more traditional sides like rice or vegetables. Whether served at a casual family dinner or a large backyard BBQ, marinated pork chops are a guaranteed crowd-pleaser.

Interesting Facts

Pork chops were once considered a "poor man's" cut of meat, but they have since gained popularity in gourmet cuisine due to their versatility and flavor.
The combination of mustard and brown sugar in marinades is believed to date back to the colonial era, when European settlers in the U.S. began incorporating new spices into traditional dishes.
Worcestershire sauce, a key ingredient in this marinade, was invented in the early 19th century in England by chemists John Wheeley Lea and William Perrins. It was originally created to mimic the flavors of a sauce brought back from India.
Grilling marinated pork chops has become an iconic summer activity in many countries, especially in the U.S. where BBQs are a staple of outdoor social events.
Leftover marinade can be safely reused as a sauce if it is boiled for several minutes to eliminate any bacteria, adding even more flavor to the dish!

FAQ about Best Pork Chop Marinade Recipe

For the best results, marinate the pork chops for 6 to 8 hours in the refrigerator. This allows the flavors to fully penetrate the meat and helps make it tender.

Yes, marinating the pork chops overnight is perfectly fine and can actually enhance the flavor. Just ensure they are refrigerated throughout the marination process.

Yes, you can freeze marinated pork chops. Simply place the marinated pork chops in a resealable freezer bag, squeeze out excess air, and freeze for up to 3 months. When ready to cook, thaw them in the refrigerator overnight before grilling or cooking.

Do not reuse the marinade directly after it has been in contact with raw meat due to potential bacteria. To safely reuse it, bring the marinade to a boil and let it simmer for a few minutes to kill any bacteria. This also thickens the sauce, making it great for drizzling over your cooked pork chops.

Yes, you can omit the mesquite seasoning. You can substitute it with other seasonings like paprika, smoked paprika, or liquid smoke to still impart a smoky flavor. Alternatively, you can use a different seasoning blend based on your taste preferences.

Store leftover grilled pork chops in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to reheat thoroughly before serving.

If your pork chops turn out dry, try adding a sauce made from the boiled marinade, or serve them with a flavorful glaze. In the future, you can also adjust your grilling time and temperature to avoid overcooking.

Yes, this marinade is versatile and can be used on other meats like chicken, pork tenderloin, or beef. The flavor combination works well with various cuts of meat.

The best way to check if your pork chops are done is by using an instant-read thermometer. The internal temperature should reach 145°F (63°C). After cooking, let the pork chops rest for about 5 minutes before serving.

Yes, you can use this marinade for boneless pork chops. Just adjust the cooking time, as boneless chops will cook faster than bone-in ones. Be sure to check for an internal temperature of 145°F (63°C).

Comments

rocknroller

10/06/2025 01:52:54 PM

Yellow mustard works fine in place of spicy ( dijon ) mustard. I used thin cut boneless chops--lightly dusted each one w/ "Smokehouse Maple" flavored seasoning before they went in a air-tight sealed bag of marinade for overnight stay in fridge. Impressed with the all-day smoker taste after a few minutes on gas BBQ grill. Novice griller chefs: If moisture is a concern, don't panic. pour pineapple juice in a small metal pan, place grilled chops in pan, pour enough more pineapple juice to just barely cover them--and seal tightly w/ foil, place in 250 degree oven for 7-10 minutes. Take chops out pan and allow them to rest for another 10 min. before serving.

PerkyDate4704

06/29/2024 08:04:08 PM

This is so easy to make and the flavors are amazing. I marinated the chops overnight. I used Dijon mustard instead bc it’s what I already had . I omitted the mesquite seasoning bc I had none on hand and I’m not a fan of smoky flavors anyway. I took the advice of reviewers who boiled the marinade to use it for a sauce. I also baked the chops in the oven at 400*F for 35 minutes. This marinade makes a delicious pork chop and I’ll be trying it on a pork loin roast next time. Definitely a keeper!!

Papa Bear

05/12/2023 11:06:16 PM

We have this marinaded pork at least once a month. Pork chops and Country ribs are so cheap. Tomorrow I'm trying it on chicken. I double the recipe and it is enough for a gallon freezer bag FULL of pork. I usually make 3 bags at a time. I'll leave one bag in the fridge overnight and the others go right in the freezer. I use liquid smoke, garlic powder and honey Dijon mustard (Walmart $1.50), however, I cut the sugar in half. There is plenty for dinner, work lunches and sliced thin for Chef salads the next night. I personally think they taste better the next day. Very tender and juicy. We've had just about every kind of vegetable. Everything goes good with these. I follow the same recipe with my changes every time and I'm still amazed how much I love it each time I make it.

Rg357tswmag

07/20/2019 02:35:09 PM

Skipped the mesquite seasoning. Cooked it in the sous vide for 2 hours at 129 degrees then seared it on the grill. Thick bone in pork chops turned out perfect

Dyberrah

08/29/2024 06:41:34 PM

This was really delicious. I used grainy beer mustard and liquid hickory smoke, and followed everything else to the letter. I pounded some boneless pork to about 1 cm thick, marinated for 6-7 hours, and grilled outside. I will absolutely make this again.

hat-trick

01/27/2024 09:38:30 PM

I cannot praise this recipe enough!!! WOW! This turned my pork chops into resturuant quality chops. I did not take any pictures, but promise the next time, I will! I did do one thing different. Instead of waiting the 8 hours for the marinade do its magic, I put it in a blender and then ran it thru a sive. After that I injected the chops with the mariade, then grilled them. They came out awesome! Im glad I found this. Its definately going in the drawer. I am going to experiment with it now and try it with a chicken.

kikikim

04/09/2017 09:29:21 PM

I needed a marinade for my chops and happened to find this one. I marinated the chops in the morning to make in the evening. An unexpected rain storm prevented us from barbecuing,and was forced to broil them. They were very delicious! I had to substitute red wine vinegar for the white,and use a German beer flavor mustard for the brown spicy called for in this recipe. Still, it turned out,and we'll be looking forward to using this marinade for chops on the outdoor grill.

Dan D

12/03/2020 01:07:47 AM

Less sugar,only 2 TBS, but nothing else. Retained the marinate, boiled it, then used over pork chop after letting it rest and just before serving. My son in law said it was 5 star restaurant quality. I agree

MonCtyCate

02/14/2017 12:23:25 AM

This was fabulous. I used chipotle powder in place of the mesquite and Dijon mustard. I had two very thick pork porterhouse steaks and only marinated them about two hours. Cooked on high on the grill 3-4 minutes each side and they were perfect. My family loved it so much they want it once a week.

Janet Kukko

07/05/2018 09:38:20 PM

I loved this marinade and so did my family. I didn’t have onion powder so I used onions. I didn’t have mesquite seasoning so I threw in a tablespoon of adobe sauce from a recently opened can of chipotle peppers. I marinated it overnight and the meat was very tender.

SassyStir4356

09/21/2023 05:18:56 PM

Amazing - I subbed stone ground mustard, and the seeds gave a good texture to the sauce (I boiled the leftover marinade while I grilled the chops). The sauce MADE our dinner.

SilverApple7049

09/11/2025 04:00:49 PM

I went by the recipe except for tripling the garlic and only having 2 hours to marinate thanks to last minute planning. (Ukrainian) Good flavor! I'll make it again. One thing I'll caution is that with the brown sugar the fat burned on the grill at my normal Medium High setting. Maybe a little closer to medium and watch carefully. The 8 minutes per side gave me 180F internal on a thinner piece

Sarah Stewart

08/01/2025 09:50:42 PM

I used Dijon mustard and omitted the olive oil. This was amazing ! Fun tweak… the recipes makes for a good amount of the Marinade. I marinated four pork chops, pulled out three and froze the other three in the marinade! This is a keeper

Georgi Wellington

07/04/2025 10:42:08 PM

Very flavorful, kept the pork chops from drying out on the grill!

David

05/27/2025 07:18:15 PM

I made no changes. This blend never fails! I may add a couple seasonings in the future, but this is my favorite so far!

GoldSpam6174

05/09/2025 02:00:55 PM

Not an over powering taste. It was great for grill pork chops, bone-in.

SilkySquid1681

03/31/2025 03:35:40 PM

Great flavor! This is a keeper.

Chris

03/07/2025 12:11:52 AM

Great marinade. I didn’t have the mesquite seasoning so omitted that. Otherwise ingredients stayed the same. I did bake them at 400 for 20 minutes as my pork chops were thin. Will for sue maje this again. I think it also would be great with chicken and pork tenderloins.

CookinCanada

03/03/2025 08:08:40 PM

I made this yesterday for dinner and they were fantastic!! They were incredibly flavourful and moist. I hadn’t attempted making pork chops in many years because of past disappointment but after finding this recipe I will definitely be making them again very soon!

Barbara Scott

02/23/2025 02:50:42 PM

Tastes amazing and looks pretty too!

Best Pork Chop Marinade Recipe

Ingredients

Instructions

What to Do With Leftover Marinade

Nutrition Facts (Per Serving)

History of the Pork Chop Marinade

Regional Variations

How It Differs from Similar Dishes

Where It's Commonly Served

Interesting Facts

FAQ about Best Pork Chop Marinade Recipe