Description
A flavorful and easy pork chop marinade recipe that infuses bone-in pork chops with a delicious blend of olive oil, soy sauce, lemon juice, garlic, and herbs. Perfect for grilling or pan-searing, this marinade enhances the natural juiciness and tenderness of the chops while adding savory and tangy notes.
Ingredients
Scale
Marinade Ingredients
- 4 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon honey (or maple syrup, brown sugar, or low carb sweetener)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped parsley
- 1/2 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredient
- 4 bone-in pork chops
Instructions
- Prepare the Marinade: In a measuring jug, combine olive oil, soy sauce, lemon juice, honey, Worcestershire sauce, chopped parsley, Dijon mustard, minced garlic, salt, and black pepper. Whisk the mixture thoroughly until all ingredients are well incorporated.
- Marinate the Pork Chops: Place the bone-in pork chops inside a freezer-safe bag. Pour the prepared marinade over the pork chops, seal the bag securely, and gently massage it to evenly coat the pork chops with the marinade.
- Refrigerate the Pork Chops: Place the sealed bag in the refrigerator and allow the pork chops to marinate for a minimum of 1 hour. For deeper flavor penetration, marinate up to 24 hours, turning occasionally if possible.
- Cook the Pork Chops: Remove the pork chops from the marinade, discarding the marinade and bag. Cook the pork chops on a preheated grill or a grill pan on the stovetop until they reach an internal temperature of 145°F (63°C), typically about 4-5 minutes per side depending on thickness.
Notes
- For a sweeter marinade, substitute honey with maple syrup, brown sugar, or a low-carb sweetener.
- Marinating for longer than 1 hour allows flavors to develop more deeply but avoid exceeding 24 hours to prevent meat texture deterioration.
- Ensure pork chops are cooked to a safe internal temperature of 145°F (63°C) for juicy and tender results.
- Discard leftover marinade to prevent cross-contamination since it has been in contact with raw meat.
