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Lots of ingredients in this easy Pork Chop Marinade recipe, but you probably already have them in your kitchen! This simple mixture gives outstanding flavor to pork chops but also different kinds of pork roasts and pork tenderloin. Hints of apple and mustard along with the perfect amount of oil and acid not only tenderize the meat, but the flavor can be enjoyed with every bite!
If you love pork chops, be sure to check out my recipes for Stuffed Pork Chops, Pan Seared Pork Chops, and my Air Fryer Pork Chops.
Why this recipe is so great:
- Use with a variety of meat: Not only can this pork chop marinade be used for any cut of pork that will be baked, roasted or grilled, but it tastes great on chicken too.
- Common ingredients: Although there are a lot of ingredients in this marinade that bring all the flavors together, chances are that you already have them in your kitchen.
- Easy cleanup: All you need is a tablespoon and a teaspoon to measure out all of the ingredients. The marinade can go straight into the bag or container that you plan on using to marinate the meat.
Ingredients needed:
Exact quantities are listed in the recipe card below, but here is a summary.
- Fat: olive oil
- Acid: lemon juice and apple cider vinegar
- Salt: smoked sea salt and onion salt
- Sweet: brown sugar
- Flavor: spicy brown mustard, garlic, Worcestershire sauce, smoked paprika, black pepper, dried thyme, dried parsley
How to make pork chop marinade:
- Simply mix all of the ingredients together and it’s ready to use.
- To marinate pork chops or other cuts of meat, add marinade to shallow dish or resealable plastic bag. Add meat, distribute marinade evenly, and refrigerate for at least an hour.
Recipe tips for perfect results:
- Amount: This pork chop marinade make enough for at least two pounds of meat. Recipe easily doubles or triples for larger amounts.
- Storage: Best if used immediate but can be made 1-3 days ahead.
- Substitutions:
- Oil: Avocado oil can be used in place of olive oil.
- Acid: Only lemon juice or apple cider vinegar can be used in place of the combination, however together they tenderize the meat and add great flavor.
- Salt: Regular kosher salt can replace both the smoked sea salt and the onion salt.
- Herbs: In lieu of the thyme and parsley, Herbes de Provence can be used and tastes great with pork.
Similar recipes:
Love to make your own sauces, marinades, vinaigrettes and dressings? Here are some of my favorites.
- Carolina Mustard Barbecue Sauce
- Whiskey BBQ Sauce
- Coleslaw Dressing
- Caesar Salad Dressing
- Homemade Citrus Vinaigrette
- Strawberry Basil Vinaigrette
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
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Ingredients
- 2-4 pork chops see notes below for substitutions
- 4 tablespoons extra-virgin olive oil
- 2 tablespoon brown sugar
- 2 tablespoons spicy brown mustard can substitute with Dijon or yellow mustard
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar raw unfiltered recommended
- 4 cloves garlic minced
- 1 teaspoon onion salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon smoked sea salt can substitute with kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme if using fresh thyme, increase amount to 1 T
- 1/2 teaspoon dried parsley flakes can substitute with herbes de Provence
Instructions
- Whisk together marinade ingredients (all ingredients but pork chops) to fully combine.
- Add marinade to resealable plastic bag and marinade pork for a minimum of 1 hour up to overnight.
- Discard any excess marinade prior to cooking meat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this once with pasta & it had good flavor, though the meat was not quite as tender as I prefer– only left it in 6 hours.
For the purposes of the recipe, what do you consider the upper limits of “overnight”, to leave meat in marinade? 8 hours? 10? 12?
Honestly, I don’t think it would do any harm to marinate the meat with this recipe longer. For me, when I say overnight, it usually means like 24hrs because I would prep everything before I went to bed and then cook the next evening.
need instructions for cooking
I’ll be sure to add that to the post, but after marinating you would just grill or bake your pork until the internal temperature reaches 145°F.
This marinade was amazing, it has so much flavor, I have never made more flavorful pork chops, thank you for the awesome recipe!
Thank you for sharing this!! It adds so much flavor to the pork chops! I am going to try this with chicken next.
This is a classic one that we love having weekly. The marinade compliments the pork so well!