Pork chops sometimes cook up dry, but this easy marinade makes the pork so juicy and full of perfectly-balanced flavor. It’s fail-proof!
I love finding pork chop recipes that make the juiciest and most flavorful meal – if you have a slow cooker, you are going to want to try these Slow Cooker Pork Chops that make the BEST pork chops!
If you are looking for a baked pork chop recipe, try these Sheet Pan Italian Pork Chops that cook with potatoes and carrots on the pan, making a complete dinner on just one pan!
This recipe also works great with chicken. Either cut of meat will be delicious.
Just a great pork chop marinade
You know when something hits the pan and it smells so great than even if it’s the first time you’ve made that recipe, you know it’s going to be a winner? This is one of those. 🙂
Plus, the added bonus is that there is a very good chance that all the ingredients are already in your pantry. Checklist:
- soy sauce
- brown sugar
- Worcestershire Sauce (I never spell that right first go! Thank you auto correct).
HOW LONG CAN YOU KEEP MARINATED PORK IN THE FRIDGE
The key to these juicy pork chops is letting them marinade for 6-8 hours. Sometimes I even let them marinate overnight.
I wouldn’t recommend marinating these pork chops much longer than 12 hours. The main ingredient – soy sauce – is very acidic and will break down the pork chops, making them mushy and not an edible texture.
If you do want to make these pork chops in advance, I would recommend placing the pork chops and marinade in a resealable gallon-sized freezer bag and keeping them in the freezer.
They will keep in your freezer for up to 30 days.
When you are ready to grill them, remove them from the freezer 12-24 hours in advance and place them in the fridge to thaw.
- Marinade Sauce for Pork Chops
- 1 1/2 tbsp soy sauce
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 1 1/2 tbsp olive oil
- 2 clove garlic minced
- 1 1/2 tsp apple cider vinegar
- 4 pork chops, boneless or bone-in
- 1 tbsp oil
- In a zip-top plastic bag, mix together the soy sauce, brown sugar, ketchup, cider vinegar, garlic and oil.
- Save 1/4 -1/2 of the marinade in a separate bowl for basting during cooking.
- Place your pork chops in the bag and massage to coat in the marinade.
- Place in the refrigerator for 2 hours or leave them in the fridge overnight.
- Remove the pork chops from the fridge and let them come to room temperature for 15-20 minutes before cooking.
- Place a skillet over medium heat and add 2 tablespoons of oil.
- Add your pork chops and fry for 5-7 minutes and then flip. Cook the other side for about 5 minutes until cooked through (see note).
- Let them rest for a few minutes. Serve and enjoy!
- Note cooking time will vary depending on the thickness of the pork chops. They are done when the internal temperature reaches 145°F (63°C).