Turn ordinary pork chops into an extraordinary meal with this easy pork chop marinade. It both flavors and tenderizes the meat using simple ingredients you likely already have in your kitchen.
The Best Pork Chop Marinade
Grilled pork chops are always satisfying, but marinated pork chops are next level. This zesty pork chop marinade brightens the meat with a balance of sweet, savory, and tangy notes while helping break down muscle fibers for more tender results.
The flavor profile is slightly sweet with savory spices and a tangy kick. It’s perfect for summer cookouts, casual weeknights, or any time you want juicy, well-seasoned pork chops without a lot of effort.
Made from apple cider, apple cider vinegar, olive oil, garlic powder, ground mustard, ground coriander, sea salt, brown sugar and honey, this homemade marinade is inexpensive, quick to mix, and free of preservatives found in many store-bought options.
I keep these pantry staples on hand so the marinade takes minutes to put together. Homemade marinades allow you to control the sugar and salt levels and to adjust seasonings to suit your family’s tastes. For the best results, marinate overnight or at least several hours before cooking.
This recipe is designed for grilling but works equally well for broiling or sear-roasting. Because pork chops are relatively lean, quick, high-heat cooking methods produce tender, juicy meat when chops are properly marinated.
Best Pork Chop Marinade Ingredients
- 1/2 cup apple cider
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1 tablespoon light brown sugar
- 1 teaspoon sea salt
- 1 tablespoon honey
- 1/8 teaspoon ground coriander
How to Make Pork Chop Marinade
Step 1: Whisk all ingredients together in a medium bowl until the sugar dissolves and the mixture is uniform.
Step 2: Place 2–3 pork chops in a large resealable bag or airtight container and pour the marinade over them. Remove excess air and seal.
Step 3: Refrigerate for at least 8 hours and up to 24 hours. The acidity in the apple cider vinegar helps tenderize the meat over time.
Step 4: Remove the chops from the marinade, discard the used marinade, and cook the chops using your preferred method.
How to Cook Marinated Pork Chops
Because pork chops are lean, they cook quickly. Grill, broil, or sear-roast for best results—these methods give a nice crust while keeping the interior juicy. Aim for an internal temperature of 145°F (63°C) followed by a short rest before serving.
If you use a pellet smoker or wood-fired grill, you’ll gain an extra smoky layer of flavor. Otherwise, a gas or charcoal grill or a hot skillet will produce excellent results.
How to Use This Simple Pork Chop Marinade
Mix the marinade, add the chops to a sealed bag or container, and massage the bag briefly so the liquid coats the meat. Store in the refrigerator while the pork absorbs flavor. Pat chops dry before cooking to promote browning.
Do not rinse the marinade off before cooking; rinsing will remove seasoning and reduce flavor. Discard any leftover marinade that contacted raw meat.
How Long to Marinate Pork Chops
This batch suits 2–3 chops. Marinate a minimum of 8 hours for flavor and some tenderizing effect; 24 hours is ideal for maximum tenderness. Avoid marinating much longer than 24 hours, as the acid can start to overly soften the meat.
Can I Use This Pork Chop Marinade as a Sauce?
You can turn the marinade into a sauce only if you boil it for at least 5 minutes to eliminate bacteria from contact with raw meat. Alternatively, prepare a fresh portion of the same ingredients for a safe finishing sauce.
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How to Store Brown Sugar Pork Chops Marinade
Prepare the marinade in advance and keep it in a tightly sealed glass jar or airtight container in the refrigerator for up to 5 days. Once you place raw meat into the marinade, keep it refrigerated and use within 24 hours. Discard any marinade that has sat with raw meat after use.
Homemade Pork Chop Marinade FAQs
Bone-in pork chops are often preferable because the bone helps insulate the meat during cooking, reducing the chance of overcooking and adding flavor. The small rib bone is easy to work around and the surrounding fat can improve tenderness and taste.
The acid in the apple cider vinegar helps tenderize the meat by breaking down proteins. Proper marinating time and careful cooking—avoiding high heat that dries the meat and not overcooking—are both important. Thicker, bone-in chops typically yield the juiciest results.
No. Do not rinse the marinade off before cooking; rinsing removes flavor. Pat the chops dry if needed to promote browning.
Yes. The vinegar’s acidity helps break down protein fibers in the meat, producing a more tender texture when used in appropriate amounts and marinating times.
Note: This base recipe yields enough marinade for 2–3 pork chops. Double or triple the ingredients for larger batches.
You Might Enjoy These Other Pork Recipes:
- Baked Pork Chops
- Whiskey Honey Pulled Pork
- Pulled Pork Tacos
- Bacon Mac and Cheese
Apple Cider Vinegar Marinade for Pork Chops
This pork chop marinade yields juicy, tender, flavorful meat. It combines apple cider vinegar, apple cider, olive oil, garlic powder, ground mustard, coriander, sea salt, brown sugar and honey for a balanced, homemade marinade perfect for grilling or broiling.
Ingredients
- 1/2 cup apple cider
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1 tablespoon light brown sugar
- 1 teaspoon sea salt
- 1 tablespoon honey
- 1/8 teaspoon ground coriander
Instructions
- Whisk together all ingredients in a medium bowl until combined.
- Place 2–3 pork chops into a large resealable bag or container and pour the marinade over them. Remove excess air and seal.
- Refrigerate and marinate for 8–24 hours.
- Discard used marinade, then cook chops as desired until the internal temperature reaches 145°F (63°C). Rest briefly and serve.
Notes
- This marinade covers 2–3 pork chops. Increase quantities for larger batches.
Nutrition
Calories: 219 | Carbohydrates: 14 g | Fat: 18 g | Saturated Fat: 2 g | Sodium: 779 mg | Sugar: 13 g