Garlic-Herb Marinade for Juicy Pork Chops

Table of contents

• Ingredients
• Step-by-step instructions
• How to cook in the oven
• How to pan fry
• Frequently asked questions
• What to serve with pork chops
• More pork recipes

Step-by-step instructions

Follow these clear steps to marinate and cook perfectly juicy pork chops. Instructions for oven-roasting and pan-frying appear below.

1. Whisk together balsamic vinegar, low-sodium soy sauce, olive oil, Worcestershire sauce, Dijon mustard, honey, Italian seasoning and black pepper in a small bowl.
2. Place up to two pounds of pork chops in a large zipper bag or shallow container and pour the marinade over them. Refrigerate for at least 1 hour and up to 8 hours.
3. When ready to cook, remove the pork chops from the refrigerator and let them sit at room temperature for about 30 minutes. Preheat a grill to medium-high heat.
4. Use tongs to transfer the chops to the grill. Grill about 5 minutes per side, per inch of thickness. For example, 2-inch chops need roughly 10 minutes per side.
5. Remove the chops from the grill when an instant-read thermometer registers 140°F. The internal temperature will rise during resting to reach the safe target of 145°F.
6. Rest the chops 5–10 minutes before serving to let the juices redistribute. Finish with flaky sea salt and chopped parsley if desired.

How to cook them in the oven

1. Preheat the oven to 400°F.
2. After marinating, place the pork chops in an oven-safe dish.
3. Roast 20–25 minutes for 2-inch chops. For 1-inch chops, roast 15–20 minutes. Remove from oven when the internal temperature reaches 140°F.
4. Let rest 5 minutes in the dish before serving so the juices settle.

How to pan fry them

1. Heat a heavy skillet (cast iron preferred) over medium-high heat.
2. Remove pork chops from the marinade and pat them dry with paper towels—dry surfaces sear better and prevent steaming.
3. Add a small amount of oil to the hot skillet, then add the chops. Cook without moving for 5 minutes per side, per inch of thickness.
4. Cook until an instant-read thermometer shows 140°F, then remove and rest 5–10 minutes before serving.

Frequently asked questions

• What can substitute for soy sauce? Coconut aminos are a soy-free, lower-sodium alternative. If you choose coconut aminos, add about 1/2 teaspoon salt to the marinade.
• How much pork does this marinade cover? The recipe yields enough marinade for about 2 pounds of pork chops. Scale the ingredients up or down as needed.
• Can I make the marinade ahead? Yes—mix the marinade and refrigerate it up to 5 days. Avoid marinating meat for longer than 8 hours to prevent a mushy texture from the acid.
• Can I marinate frozen pork chops? Thaw in the refrigerator first. Marinating times of 1–8 hours won’t fully defrost frozen meat and aren’t sufficient to safely thaw before cooking.
• Should I rinse the marinade off before cooking? Don’t rinse. Transfer marinated chops directly to the grill. For skillet cooking, pat them dry first to ensure a good sear.
• Can this marinade be used for kabobs or other cuts? Yes—cube pork chops or tenderloin, marinate, then skewer with vegetables and grill. The marinade also works well with pork tenderloin or pork loin.

What to serve with pork chops

Pork chops pair wonderfully with potatoes and seasonal vegetables. Try them with mashed potatoes, a potato salad for summer, roasted or grilled vegetables, or a warm rice pilaf for a cozy meal.

• Mashed potatoes
• Potato salad (great for BBQs)
• Broccoli casserole or steamed broccoli
• Grilled Brussels sprouts
• Cheesy grilled potatoes
• Broccoli salad
• Garlic lemon grilled asparagus
• Wild rice pilaf with apples
• Greek-style orzo pasta salad

More pork recipes

Looking for more pork ideas? Try pulled pork sliders, smoked pulled pork, slow-cooker pulled pork tacos, bacon-wrapped pork loin, or simple pork tacos—these are popular, family-friendly options.

Dr Pepper Pulled Pork Sliders

Smoked Pulled Pork

Crock Pot Pork Chops with French Onion Gravy

Slow Cooker Chipotle Honey Pulled Pork Tacos

Bacon Wrapped Balsamic Pork Loin

Pork Tacos

Pork Chop Marinade

Create the most tender and juicy pork chops with this easy, tested pork chop marinade. With eight simple ingredients and a short marinade time, you’ll turn everyday chops into a standout meal.

Ingredients

• 2 pounds boneless pork chops (thick-cut recommended)
• 1/4 cup balsamic vinegar
• 1/4 cup low-sodium soy sauce
• 1/4 cup olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper

Instructions

1. Whisk the balsamic vinegar, soy sauce, olive oil, Worcestershire, Dijon, honey, Italian seasoning and pepper in a bowl until combined.
2. Place the pork chops in a large zipper bag or container and pour the marinade over them. Seal and refrigerate for at least 1 hour, up to 8 hours.
3. Remove the chops from the fridge 30 minutes before cooking to let them come to room temperature.
4. Grill over medium-high heat: cook about 5 minutes per side per inch of thickness. For 2-inch chops, that’s roughly 10 minutes per side.
5. Remove when an instant-read thermometer reads 140°F; the internal temperature will rise to 145°F while resting.
6. Rest the chops 5–10 minutes before serving.

Notes

• Use thick pork chops for the best results. Bone-in or boneless both work well.
• Do not marinate for more than 8 hours; excessive acidity can cause a mushy texture.
• For skillet cooking, pat chops dry before searing to achieve a golden crust.
• Substitute coconut aminos for soy sauce to make the marinade soy-free and lower in sodium; add 1/2 teaspoon salt if you do.

Nutrition Facts (approx.)

Per serving: Calories 517 kcal; Carbohydrates 10 g; Protein 50 g; Fat 29 g; Sodium 729 mg.