Easy Pork Chop Marinade
- PREP 40min
- COOK 10min
- TOTAL 50min
This savory pork marinade is perfect for chops, but works beautifully with other cuts like pork tenderloin. We recommend using thicker chops to help them stay juicy, though thin chops work nicely, too. Just be sure to marinate the meat in the fridge for at least 30 minutes—or up to overnight for the best flavor!
You can cook the chops however you like, but our favorite method is to get a quick char on a grill pan, then finish them in the oven. You’ll be left with a beautiful crust and perfectly cooked, tender, and juicy centers.
You Will Need
2 garlic cloves, minced (about 2 teaspoons)
1 tablespoon soy sauce or tamari
1 rounded tablespoon mayonnaise
1 tablespoon Dijon mustard (or 2 tablespoons whole-grain mustard)
1 teaspoon brown sugar
¼ teaspoon Aleppo pepper or crushed red pepper flakes
⅛ teaspoon fine sea salt
4 pork chops (1-inch thick, 1 ½ to 2 pounds total), boneless or bone-in
Directions
- Marinate the Pork Chops
1Combine the garlic, soy sauce, mayonnaise, mustard, brown sugar, Aleppo pepper, and salt in a bowl; mix well. (This marinade is intentionally thick so it adheres to the meat.)
2Add the pork chops to the bowl, or transfer the marinade and chops to a resealable, food-safe bag. Rub the mixture thoroughly all over the pork.
3Cover and refrigerate for at least 30 minutes. For the best results, marinate for 4 hours or up to overnight. Halfway through the marinating time, move the chops around so they remain evenly coated.
- Cook the Pork Chops
1Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
2Heat a lightly oiled grill pan over medium heat. Place the chops in the pan and cook for 2 to 3 minutes per side, just until grill marks appear. Watch that your heat is not too high during this step, as the brown sugar can burn. Do not cook the chops all the way through at this stage.
3Transfer the seared pork chops to the prepared baking sheet. Brush any remaining marinade from the bowl over the meat. Bake until a meat thermometer inserted into the thickest part reads 145°F, about 10 to 20 minutes depending on the thickness of your chops. Let the pork chops rest for 5 minutes before slicing and serving.
Adam and Joanne's Tips
- Using a grill: For a gas grill, preheat on high (400°F to 450°F) for 10 minutes. For a charcoal grill, wait until the coals are ashy white, then create a hot zone by piling most of the coals on one side. Place the marinated chops directly over the hot zone. Close the lid and grill until golden brown with slight char marks, about 3 minutes. Flip the chops and grill until they reach an internal temperature of 145°F, typically 4 to 6 minutes more. If the outsides brown too quickly, move the chops to a cooler area. For a gas grill, simply turn off one burner; for a charcoal grill, move the meat to the side with fewer coals.
- Nutrition facts are estimates based on 1 ½ pounds of pork (assuming four 6-ounce chops).