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BEST EVER Pork Chop Marinade (+Video)
The Best Ever Pork Chop Marinade is the easiest and most delicious marinade that makes your pork chops extra tender and juicy. It helps to tenderize pork chops with a mouthwatering sweet and savory sauce. It takes 15 minutes to make with restaurant-quality!
Prep Time15 mins
Marinating Time1 hr
Total Time1 hr 15 mins
Servings: 4 servings
Marinade Sauce for Pork Chops
- 1 1/2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons ketchup
- 1 1/2 tablespoons olive oil
- 3 cloves garlic minced (1 tablespoon)
- 1 1/2 teaspoons apple cider vinegar
- 4 pork chops boneless or bone-in (1 inch thick)
- 1 tablespoon olive oil
Pork Chop Marinade
In a medium-sized bowl, mix together the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, and olive oil. Whisk until blended.
Pierce pork chops all over with a fork. Then place in a large resealable plastic bag.
Pour the marinade over pork chops, squeeze out excess air and seal the bag. Massage the bag to coat evenly.
Place in the refrigerator for at least 1 hour or overnight*.
Grill Marinated Pork Chops
Remove the pork chops from the fridge 15-20 minutes before cooking to let them come to room temperature.
Heat your grill on medium-high (400°F / 204°C). Grease the cooking grates with oil to prevent sticking.
When hot, add the pork chops and sear for 4-5 minutes**.
Flip the pork chops using kitchen tongs and grill the other side for about 4 minutes more until the internal temperature reaches 140°F / 60°C. (Note that the temperature will rise to about 145°F / 63°C during resting.)
Remove to a plate and let rest covered with foil for about 5 minutes before serving.
Serve with potatoes, pasta and green vegetables.
- *To make it ahead of time, you can leave the pork chops in the marinade for up to 3 days in the fridge.
- **Grilling time will vary depending on the thickness of the pork chops. For thicker pork chops (over 1 inch/2.5cm thick), you will need to use indirect heat.
- Residual marinade: most studies warn against reusing residual marinade because it can contain harmful bacteria. If you’d like to use the marinade for basting or as a dipping sauce, just double the recipe and reserve the extra amount.
- Make it spicy: add red pepper flakes to the marinade.
Calories: 344kcal | Carbohydrates: 13g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 340mg | Potassium: 636mg | Sugar: 12g | Vitamin A: 170IU | Vitamin C: 2.4mg | Calcium: 23mg | Iron: 1.2mg