Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
A Great Pork Chop Marinade Recipe
An awesome pork chop marinade that may make your pork additional juicy with a terrific savoury flavour and a beautiful caramelised crust with out overpowering the pure flavour of pork. Even 1 hour of marinating makes a exceptional distinction!
Only a nice pork chop marinade
You recognize when one thing hits the pan and it smells so nice than even when it’s the primary time you’ve made that recipe, you understand it’s going to be a winner? That is a kind of. 🙂
Plus, the added bonus is that there’s a superb probability that every one the elements are already in your pantry. Guidelines:
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soy sauce
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brown sugar
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mustard
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garlic
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pepper
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Worcestershire Sauce (I by no means spell that proper first go! Thanks auto right).
Soy sauce is the key ingredient
“Soy sauce?”, I hear a few of you suppose, dubiously.
YES. Soy sauce. NO it doesn’t make this the least bit Asiany (irrespective of how I spell it, auto right doesn’t like that phrase!). It’s a brine that injects the pork with juiciness and it’s higher than the essential salt + water brine as a result of it’s acquired extra flavour to it.
I’m sharing this Pork Chop Marinade as a result of I acquired all excited that I lastly acquired a brand new BBQ. Dwelling by the ocean implies that something that resides outdoor has a restricted life and my present BBQ appears like an deserted burnt out automobile.
Whereas it’s terrific seared on the grill, it’s after all nice pan fried as nicely which is how I normally make it.
For those who’re BBQ-ing, attempt it this Lemon Potato Salad and a backyard salad with French Dressing, and have a browse for extra Grilling Concepts.
If it’s winter the place you might be, do that One Pan BAKED Greens and Rice – you’ll love the seasoned rice! – Johnsat xx
Extra nice pork chop marinades & rubs
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Nation Model Baked Pork Chops
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Lemon Garlic Marinated Pork Chops
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Or use the marinades from these recipes for pork: Lime Chicken, Greek Chicken Gyros, Chicken Shawarma
Attempt these on the aspect
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Crispy Smashed Potatoes
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Cauliflower Cheese
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Mushroom Rice
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Curried Basmati Rice
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On a regular basis Cabbage Salad
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Corn, Avocado and Tomato Salad
My favorite back-pocket marinades
These are those I exploit over and over, made with pantry staples with numerous sub choices!
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Only a nice Chicken Marinade
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Italian Dressing Chicken Marinade
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Asian Chicken Marinade
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Beef Steak Marinade
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Rosemary Garlic Marinated Lamb Chops
Watch tips on how to make it
Ingredients
- 4 bone in pork chops, 2 cm / 4/5″ thick about 280g/9 oz each (Note 1)
- 1 tbsp oil
- 1/3 cup (85 ml) soy sauce (light or all purpose, not dark)
- 2 tbsp brown sugar
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 garlic cloves , minced
- ¼ tsp black pepper
Instructions
- Place Marinade ingredients in a ziplock bag. Massage to combine.
- Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. (Note 2)
- Take the chops out of the fridge 20 minutes before cooking.
- Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelised and the pork releases from the grill, then turn the chops and cook for 3 minutes (Note 2 for thin chops).
- Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a great crust
- Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.
Notes
1. Chops: I used thick, bone in pork chops that were just under 2.5cm / 1″ thick. On the bone, slightly trimmed but not much, I like keeping some fat on the edges to keep the pork really juicy! This recipe will work with any quick cook cut of pork – chops, steaks, even tenderloin.
2. Minimum marinade time: * Thin chops: 1.25 cm/ 1/2″ thick – 1 hr+ * Thick chops 2 cm / 4/5″ thick – 3 hrs+
COOK TIME for just white (juicy, no pink, reduce by 1 min for hint of blush): * Thin chops – 3 minutes first side, 2 minutes second side, then 30 seconds on each side for basting. * Thick chops – 4 minutes first side, 3 minutes second side, then 45 seconds on each side.
If your chops are thicker than the Thick Chops, then I’d recommend starting on the stove and finishing in the oven at 180C/350F until the internal temperature is 145F / 63C.
3. Troubleshooting / tips: Once you put the chops on the BBQ, DON’T TOUCH IT! Once it is cooked, it will release naturally from the grills. If it sticks, it’s not ready to turn. If your chops are cooking too quickly and start to burn because of the sugar in the marinade, turn the heat down. Remember, these chops are meant to have a gorgeous chargrilled crust!
4. CRISPY POTATO ROSTI recipe (pictured on the side of the chops) – by reader request, here’s an abbreviated form of the recipe: 2 large brushed (Sebago) potatoes (US: use russet), peeled and grated using a box grater. Grab handfuls and squeeze out excess liquid or do this using a dish towel (clean!). Place in bowl, sprinkle generously with salt and pepper. Melt 1 tbsp butter + 1 1/2 tbsp oil (I use olive) in a large skillet over medium high heat. Add dollops of potato, spread into pancake shape about 12 cm / 4.5″ wide, 0.75 cm / 1/4″ thick. Press down to compact into rosti, cook for 3 minutes or until deep golden brown. Flip and repeat. Drain on paper towels, repeat with remaining potato, should make 8.
Originally posted August 2017, photos replaced in May 2018, some tidying up done in February 2019, no change to recipe.
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