Easy Grilled Pork Chop Marinade

I used to think pork chops were impossible to get right on the grill. They’d either come out dry as cardboard or somehow still pink in the middle. Then I figured out the secret wasn’t about cooking technique at all—it was about the marinade.

A good marinade does the heavy lifting before your pork chops ever touch the grill. This one combines soy sauce, brown sugar, and a few other pantry staples to give you juicy, flavorful chops every single time. The best part? You just mix everything together, let the meat sit for a bit, and then grill. No fancy skills required.

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What Kind of Pork Chops Should I Use?

For this recipe, bone-in pork chops are the way to go since the bone helps keep the meat juicy during grilling. You’ll want chops that are about 2 cm thick – any thinner and they’ll dry out too quickly on the grill, any thicker and they won’t cook through properly. Center-cut chops tend to be the most consistent in thickness and have a nice balance of meat, though rib chops work great too if that’s what’s available. When you’re at the store, look for chops with a little bit of marbling and a pinkish-red color, and avoid any that look pale or have excess liquid in the package.

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Options for Substitutions

This marinade is pretty forgiving, so here are some swaps you can make if you’re missing an ingredient or two:

• Bone-in pork chops: Boneless pork chops work just fine here – just watch your cooking time since they’ll cook a bit faster. You can also use this marinade on pork tenderloin, but you’ll want to reduce the grilling time significantly.
• Soy sauce: If you’re out of soy sauce, try using tamari for a gluten-free option, or coconut aminos for a soy-free alternative. Both will give you that salty, savory flavor you’re looking for.
• Brown sugar: White sugar, honey, or maple syrup all work as substitutes. If using honey or maple syrup, you might want to use slightly less since they’re a bit sweeter than brown sugar.
• Worcestershire sauce: In a pinch, you can skip this or replace it with an extra teaspoon of soy sauce mixed with a splash of balsamic vinegar for that tangy depth.
• Dijon mustard: Regular yellow mustard works fine here, or you can use whole grain mustard if that’s what you have on hand. The flavor will be slightly different but still tasty.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops is overcooking them, which turns them dry and chewy – pull them off the heat when an instant-read thermometer reads 140°F, as they’ll continue cooking while resting and reach the safe 145°F.

Don’t skip bringing the pork chops to room temperature before grilling, because cold meat straight from the fridge cooks unevenly and can end up with a charred outside and raw center.

Another common error is not patting the chops dry after removing them from the marinade, which prevents proper browning and creates steam instead of a nice sear.

Finally, resist the urge to press down on the chops with your spatula while cooking – this squeezes out all those flavorful juices you worked hard to keep inside.

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What to Serve With Grilled Pork Chops?

Grilled pork chops are pretty easy to pair with just about anything, but I always go for something that balances out the savory marinade. Mashed potatoes or roasted sweet potatoes are perfect for soaking up any extra sauce, and a side of green beans or roasted broccoli adds a nice fresh crunch. If you want to keep things simple, a crisp coleslaw or a basic garden salad works great too. For a heartier meal, try serving them with corn on the cob or baked mac and cheese on the side.

Storage Instructions

Marinate Ahead: You can prep the marinade and pork chops up to 24 hours in advance. Just mix everything together, pour it over the chops in a zip-top bag or covered dish, and let them hang out in the fridge. The longer they marinate, the more flavor they’ll soak up!

Store: Leftover grilled pork chops keep well in an airtight container in the fridge for 3 to 4 days. They’re great sliced up for salads, sandwiches, or just reheated for a quick dinner with some veggies on the side.

Freeze: These pork chops freeze nicely for up to 3 months. Let them cool completely after grilling, then wrap each one individually in plastic wrap before placing them all in a freezer bag. This makes it easy to grab just what you need.

Reheat: Warm up your pork chops gently in the oven at 325°F covered with foil, or slice them and heat in a skillet over medium-low heat with a splash of water or broth. The microwave works too, just use lower power to keep them from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 140-160 g
• Fat: 70-80 g
• Carbohydrates: 25-35 g

Ingredients

For the pork:

• 4 thick-cut bone-in pork chops
• 2 tbsp avocado oil

For the marinade:

• 1/2 cup soy sauce
• 3 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp Dijon mustard
• 3 garlic cloves, freshly minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper

Step 1: Build the Marinade Base

• 1/2 cup soy sauce
• 3 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp Dijon mustard
• 3 garlic cloves, freshly minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper

Whisk together the soy sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a bowl until the sugar dissolves completely.

This creates the flavorful foundation for your marinade.

Stir in the freshly minced garlic, smoked paprika, and ground black pepper, ensuring all spices are evenly distributed throughout the liquid.

Step 2: Marinate the Pork Chops

• 4 thick-cut bone-in pork chops
• marinade mixture from Step 1

Place the thick-cut bone-in pork chops in a resealable bag or shallow dish and pour the marinade from Step 1 over them, making sure each chop is well coated.

Seal the bag or cover the dish and refrigerate for at least 1 hour, though 4-8 hours is ideal for deeper flavor penetration—this allows the soy, vinegar, and garlic to work into the meat.

I find that marinating overnight gives the most complex, savory flavor without over-salting the pork.

Step 3: Bring Pork to Room Temperature and Prepare to Cook

• marinated pork chops from Step 2

Remove the marinated pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes before cooking.

This ensures even cooking throughout the thickness of the chops and prevents the exterior from overcooking while the interior remains cool.

Reserve about 3 tablespoons of the remaining marinade in a small bowl to brush onto the chops at the end.

Step 4: Sear and Finish the Pork Chops

• 2 tbsp avocado oil
• pork chops from Step 3
• reserved marinade from Step 3

Heat your grill or cast-iron skillet over medium-high heat and lightly brush with the avocado oil to prevent sticking.

Once hot, place the pork chops on the grill and cook undisturbed for 4 minutes to develop a flavorful crust.

Flip the chops and cook for another 3 minutes on the second side.

In the final 30 seconds of cooking, brush the reserved marinade from Step 3 onto both sides of the chops for a glossy, caramelized finish.

I like to let the marinade sizzle directly on the hot meat—this creates a light glaze and adds depth to the crust.

Step 5: Rest and Serve

• cooked pork chops from Step 4

Transfer the cooked pork chops to a plate and let them rest for 3 minutes before serving.

This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy rather than dry.

Easy Grilled Pork Chop Marinade

Delicious Easy Grilled Pork Chop Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 1400 kcal

Ingredients

  

For the pork

• 4 thick-cut bone-in pork chops
• 2 tbsp avocado oil

For the marinade

• 1/2 cup soy sauce
• 3 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp Dijon mustard
• 3 garlic cloves, freshly minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper

Instructions

 

• Whisk together the soy sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a bowl until the sugar dissolves completely. This creates the flavorful foundation for your marinade. Stir in the freshly minced garlic, smoked paprika, and ground black pepper, ensuring all spices are evenly distributed throughout the liquid.
• Place the thick-cut bone-in pork chops in a resealable bag or shallow dish and pour the marinade from Step 1 over them, making sure each chop is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, though 4-8 hours is ideal for deeper flavor penetration—this allows the soy, vinegar, and garlic to work into the meat. I find that marinating overnight gives the most complex, savory flavor without over-salting the pork.
• Remove the marinated pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes before cooking. This ensures even cooking throughout the thickness of the chops and prevents the exterior from overcooking while the interior remains cool. Reserve about 3 tablespoons of the remaining marinade in a small bowl to brush onto the chops at the end.
• Heat your grill or cast-iron skillet over medium-high heat and lightly brush with the avocado oil to prevent sticking. Once hot, place the pork chops on the grill and cook undisturbed for 4 minutes to develop a flavorful crust. Flip the chops and cook for another 3 minutes on the second side. In the final 30 seconds of cooking, brush the reserved marinade from Step 3 onto both sides of the chops for a glossy, caramelized finish. I like to let the marinade sizzle directly on the hot meat—this creates a light glaze and adds depth to the crust.
• Transfer the cooked pork chops to a plate and let them rest for 3 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy rather than dry.