20 Delicious Pork Chop Marinade Recipes Savory

Busy weeknights call for quick, flavorful solutions, and what better way to answer than with succulent pork chops? Whether you’re craving something sweet, spicy, or herby, our roundup of 20 Delicious Pork Chop Marinade Recipes has got you covered. Dive into these savory ideas that promise to transform your dinner routine into something extraordinary. Let’s get marinating!

Honey Garlic Pork Chop Marinade

Craving a dish that’s sweet, savory, and downright addictive? These honey garlic pork chops are your ticket to flavor town—quick to whip up and packed with punch.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1/3 cup pure, golden honey
• 4 cloves garlic, freshly minced
• 2 tbsp soy sauce, rich and dark
• 1 tbsp apple cider vinegar, tangy and bright
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• 2 tbsp extra virgin olive oil, for searing
• Salt and freshly ground black pepper, to season

Instructions

1. In a bowl, whisk together the golden honey, freshly minced garlic, rich soy sauce, tangy apple cider vinegar, and crushed red pepper flakes until well combined.
2. Season the bone-in pork chops generously with salt and freshly ground black pepper on both sides.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3-4 minutes per side, or until a golden-brown crust forms.
5. Reduce the heat to medium, pour the honey garlic marinade over the pork chops, and simmer for 5-6 minutes, flipping once, until the sauce thickens and coats the chops.
6. Remove from heat and let the pork chops rest for 3 minutes to allow the juices to redistribute.

Unbelievably tender with a sticky-sweet glaze, these pork chops are a crowd-pleaser. Serve them over a bed of fluffy jasmine rice or with a side of crisp green beans for a complete meal that’s bursting with flavor.

Balsamic Glazed Pork Chop Marinade

Dive into this balsamic glazed pork chop marinade that’s a game-changer for your weeknight dinners. Bold flavors meet simplicity in this dish that’s sure to impress.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1/2 cup rich balsamic vinegar
• 1/4 cup pure maple syrup
• 2 tbsp smooth Dijon mustard
• 2 cloves garlic, finely minced
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 2 tbsp extra virgin olive oil

Instructions

1. In a medium bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, minced garlic, black pepper, and sea salt until fully combined.
2. Place pork chops in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the pork chops. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Heat olive oil in a large skillet over medium-high heat. Remove pork chops from the marinade, letting excess drip off, and reserve the marinade.
4. Sear pork chops for 4-5 minutes per side, or until a golden crust forms and internal temperature reaches 145°F.
5. While pork chops cook, pour reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes, stirring occasionally, until slightly thickened.
6. Brush the reduced glaze over the cooked pork chops and let rest for 3 minutes before serving.

The glaze caramelizes into a sticky-sweet coating, while the pork stays juicy inside. Serve over a bed of creamy polenta or with a crisp apple slaw for a contrast in textures.

Spicy Sriracha Pork Chop Marinade

You won’t believe how this Spicy Sriracha Pork Chop Marinade transforms your dinner game. Bold flavors meet juicy pork in under 30 minutes—let’s dive in.

Ingredients

• 1/4 cup bold Sriracha sauce
• 2 tbsp smooth honey
• 1 tbsp freshly minced garlic
• 1 tbsp zesty lime juice
• 1 tsp smoky paprika
• 1/2 tsp coarse sea salt
• 4 thick-cut, bone-in pork chops
• 2 tbsp rich extra virgin olive oil

Instructions

1. In a medium bowl, whisk together Sriracha, honey, garlic, lime juice, paprika, and salt until fully combined.
2. Place pork chops in a large resealable bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the pork chops. Marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Remove pork chops from the marinade, letting excess drip off, and reserve the marinade.
4. Sear pork chops for 4-5 minutes per side, or until a golden crust forms and internal temperature reaches 145°F. Tip: Don’t overcrowd the skillet—cook in batches if necessary.
5. While the pork chops cook, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes, stirring occasionally, to create a glaze.
6. Brush the cooked pork chops with the glaze and let rest for 5 minutes before serving. Tip: Resting ensures juicy, tender meat.

Delight in the perfect balance of heat and sweetness, with a caramelized crust that gives way to succulent pork. Serve over a bed of fluffy jasmine rice or alongside crisp, grilled vegetables for a meal that’s anything but ordinary.

Maple Dijon Pork Chop Marinade

Sizzle up your dinner routine with these juicy pork chops, glazed in a sweet and tangy maple Dijon marinade that’s bursting with flavor.

Ingredients

• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 4 bone-in pork chops, about 1-inch thick

Instructions

1. In a medium bowl, whisk together the pure maple syrup, Dijon mustard, rich extra virgin olive oil, minced garlic, finely ground black pepper, and sea salt until well combined.
2. Place the bone-in pork chops in a large resealable plastic bag or shallow dish. Pour the marinade over the pork chops, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill or skillet to medium-high heat (about 375°F). Remove the pork chops from the marinade, letting excess drip off. Reserve the marinade for basting.
4. Grill or sear the pork chops for 4-5 minutes per side, or until a meat thermometer reads 145°F for medium doneness. During the last few minutes of cooking, brush the pork chops with the reserved marinade for a glossy finish.
5. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Marvel at the caramelized crust and tender interior of these pork chops. Serve them over a bed of creamy mashed potatoes or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Apple Cider Vinegar Pork Chop Marinade

Spice up your dinner routine with this tangy, tender Apple Cider Vinegar Pork Chop Marinade that’s bursting with flavor. Perfect for grilling or pan-searing, it’s a game-changer for your protein.

Ingredients

• 1/2 cup robust apple cider vinegar
• 1/4 cup rich honey
• 2 tbsp smooth Dijon mustard
• 3 cloves garlic, freshly minced
• 1 tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper
• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp extra virgin olive oil

Instructions

1. In a medium bowl, whisk together the apple cider vinegar, honey, Dijon mustard, minced garlic, sea salt, and black pepper until fully combined.
2. Place the pork chops in a large resealable bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the meat. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Remove the pork chops from the marinade, letting the excess drip off. Reserve the marinade for basting.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 145°F.
5. While cooking, baste the pork chops occasionally with the reserved marinade to build layers of flavor.
6. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

The result? Juicy pork chops with a perfect balance of sweet and tangy, complemented by a caramelized exterior. Serve them over a bed of creamy mashed potatoes or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Brown Sugar and Soy Sauce Pork Chop Marinade

Unlock the secret to juicy, flavor-packed pork chops with this brown sugar and soy sauce marinade that’s stupid easy and wildly delicious.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1/2 cup dark brown sugar, packed for that deep molasses sweetness
• 1/3 cup soy sauce, the good kind with a rich umami punch
• 2 tbsp fresh garlic, minced to aromatic perfection
• 1 tbsp fresh ginger, grated for a zesty kick
• 1/4 cup apple cider vinegar, with a tangy brightness
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 2 tbsp extra virgin olive oil, to coat and sear

Instructions

1. In a medium bowl, whisk together the dark brown sugar, soy sauce, minced garlic, grated ginger, apple cider vinegar, and crushed red pepper flakes until the sugar dissolves completely.
2. Place the pork chops in a large resealable bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the pork chops. Marinate in the refrigerator for at least 4 hours, or overnight for maximum flavor penetration.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering. Remove the pork chops from the marinade, letting excess drip off, and reserve the marinade.
4. Sear the pork chops for 4-5 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 145°F for medium doneness. Tip: Avoid moving the chops around too much to get that perfect sear.
5. While the pork chops cook, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes to create a glossy, thickened glaze.
6. Brush the cooked pork chops with the glaze and let them rest for 5 minutes before serving. Tip: Resting ensures the juices redistribute, keeping the chops moist.
7. Serve the pork chops over a bed of fluffy jasmine rice or with a side of roasted veggies. Tip: Drizzle any remaining glaze over the top for an extra flavor boost.

Heavenly tender with a caramelized crust, these pork chops strike the perfect balance between sweet, salty, and spicy. Try slicing them and tossing into a vibrant grain bowl for a next-level lunch.

Lemon Herb Pork Chop Marinade

Make your taste buds dance with this zesty Lemon Herb Pork Chop Marinade—perfect for grilling season. Marinate, grill, devour—it’s that simple.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1/4 cup fresh lemon juice, squeezed from ripe lemons
• 1/4 cup rich extra virgin olive oil
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp minced garlic, aromatic and pungent
• 1 tsp coarse sea salt, for that perfect crunch
• 1/2 tsp finely ground black pepper, freshly cracked
• 1 tbsp honey, for a touch of sweetness

Instructions

1. In a large mixing bowl, whisk together fresh lemon juice, extra virgin olive oil, chopped rosemary, minced garlic, sea salt, black pepper, and honey until well combined.
2. Place the pork chops in a resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring each piece is thoroughly coated. Tip: Massage the marinade into the meat for deeper flavor penetration.
3. Seal the bag or cover the dish. Refrigerate for at least 2 hours, or overnight for maximum flavor. Tip: Turning the chops halfway through marinating ensures even flavor distribution.
4. Preheat your grill to medium-high heat (about 400°F). Remove the pork chops from the marinade, letting excess drip off. Tip: For those grill marks, don’t move the chops for the first 3 minutes.
5. Grill the pork chops for 4-5 minutes per side, or until the internal temperature reaches 145°F for perfect doneness.
6. Let the chops rest for 3 minutes before serving to allow juices to redistribute.

Relish the juicy tenderness and bold flavors of these pork chops. Serve atop a crisp arugula salad or with grilled asparagus for a complete meal that screams summer.

Orange Ginger Pork Chop Marinade

Get ready to **elevate** your pork chops with a marinade that’s **bold, zesty, and utterly irresistible**. This Orange Ginger Pork Chop Marinade is your ticket to **flavor town**, blending citrusy brightness with spicy warmth.

Ingredients

• 1/2 cup fresh orange juice, **bright and tangy**
• 2 tbsp soy sauce, **rich and umami-packed**
• 1 tbsp honey, **sweet and floral**
• 1 tbsp fresh ginger, **finely grated and pungent**
• 2 cloves garlic, **minced and aromatic**
• 1 tbsp olive oil, **smooth and fruity**
• 1/2 tsp red pepper flakes, **fiery and vibrant**
• 4 bone-in pork chops, **thick-cut and juicy**

Instructions

1. In a **medium bowl**, whisk together orange juice, soy sauce, honey, ginger, garlic, olive oil, and red pepper flakes until **fully combined**.
2. Place pork chops in a **large resealable bag** and pour the marinade over them. **Seal tightly** and massage the bag to **coat evenly**.
3. Refrigerate for **at least 2 hours**, flipping the bag halfway through for **maximum flavor penetration**.
4. Preheat your grill or skillet to **medium-high heat (375°F)**. Remove pork chops from the marinade, letting **excess drip off**.
5. Grill or sear for **5-6 minutes per side**, or until the internal temperature reaches **145°F** for **perfect doneness**.
6. Let rest for **3 minutes** before serving to **lock in juices**.

Serve these **succulent** pork chops with a side of **steamed jasmine rice** or a **crisp apple slaw** to complement the marinade’s **vibrant flavors**. The **caramelized edges** and **juicy interior** make every bite a **delightful contrast** of textures.

BBQ Pork Chop Marinade

Zesty and bold, this BBQ pork chop marinade transforms your dinner into a flavor-packed feast. Grab your chops—it’s time to marinate, grill, and devour.

Ingredients

• 1/2 cup rich, smoky BBQ sauce
• 1/4 cup tangy apple cider vinegar
• 2 tbsp golden honey
• 2 cloves garlic, minced to perfection
• 1 tbsp fresh, zesty lemon juice
• 1 tsp coarse, flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 4 bone-in, thick-cut pork chops

Instructions

1. In a large mixing bowl, whisk together the BBQ sauce, apple cider vinegar, honey, minced garlic, lemon juice, sea salt, and black pepper until fully combined.
2. Place the pork chops in a resealable plastic bag or shallow dish, and pour the marinade over them, ensuring each chop is evenly coated.
3. Seal the bag or cover the dish, and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
4. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Remove the pork chops from the marinade, letting excess drip off, and discard the remaining marinade.
6. Grill the chops for 5-6 minutes per side, or until the internal temperature reaches 145°F for perfect doneness.
7. Let the pork chops rest for 3 minutes before serving to allow the juices to redistribute.

Unbelievably tender with a caramelized crust, these chops boast a balance of sweet, smoky, and tangy notes. Serve them atop a crisp salad or with grilled corn for a summer-ready plate.

Teriyaki Pork Chop Marinade

Kick your pork chops into high gear with this sticky-sweet teriyaki marinade that’s guaranteed to dazzle. Bold flavors meet juicy tenderness in under 30 minutes.

Ingredients

• 1/2 cup rich soy sauce
• 1/4 cup golden honey
• 2 tbsp toasted sesame oil
• 3 cloves garlic, minced to pungent perfection
• 1 tbsp freshly grated ginger, zesty and bright
• 4 bone-in pork chops, thick-cut and marbled
• 1 tbsp cornstarch, for glossy thickness
• 2 tbsp cold water, to blend smoothly
• 1 tbsp sesame seeds, for crunchy garnish
• 2 green onions, thinly sliced for a fresh finish

Instructions

1. In a bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger until the honey is fully dissolved.
2. Place pork chops in a resealable bag or shallow dish, pour marinade over, ensuring each chop is well-coated. Marinate in the fridge for at least 20 minutes, or up to 4 hours for deeper flavor.
3. Heat a large skillet over medium-high heat. Remove chops from marinade, letting excess drip off, and sear for 4-5 minutes per side until caramelized and internal temperature reaches 145°F.
4. Transfer chops to a plate. Pour remaining marinade into the skillet, bring to a simmer. Mix cornstarch and water, stir into marinade until thickened into a glossy sauce, about 1 minute.
5. Drizzle sauce over pork chops, sprinkle with sesame seeds and green onions. Serve immediately.

Bite into these chops for a perfect balance of sweet and savory, with a sticky glaze that clings to every nook. Pair with steamed rice to soak up every last drop of that teriyaki goodness.

Garlic Rosemary Pork Chop Marinade

Dive into this Garlic Rosemary Pork Chop Marinade that’ll transform your dinner into a flavor-packed feast. No fuss, just bold tastes that stick.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly minced garlic
• 2 tbsp finely chopped fresh rosemary
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp zesty lemon juice

Instructions

1. In a large bowl, whisk together the olive oil, minced garlic, chopped rosemary, sea salt, black pepper, and lemon juice until well combined.
2. Add the pork chops to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat (about 375°F) before cooking the pork chops.
4. Remove the pork chops from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill or sear the pork chops for 4-5 minutes on each side, or until the internal temperature reaches 145°F for perfect doneness.
6. Let the pork chops rest for 3 minutes before serving to allow juices to redistribute.

Here’s the deal: these chops come out juicy with a crispy, herb-crusted edge. Serve them over a bed of creamy mashed potatoes or with a bright arugula salad to cut through the richness.

Pineapple Juice Pork Chop Marinade

Overwhelm your taste buds with this sweet and savory Pineapple Juice Pork Chop Marinade—**bold flavors** that’ll make your weeknight dinner feel like a tropical getaway.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 cup fresh pineapple juice, **bright and tangy**
• 1/4 cup soy sauce, **rich and umami-packed**
• 2 tbsp honey, **golden and sticky**
• 2 cloves garlic, **minced and pungent**
• 1 tbsp ginger, **freshly grated and zesty**
• 1/2 tsp red pepper flakes, **fiery and bold**
• 2 tbsp olive oil, **smooth and fruity**

Instructions

1. In a bowl, whisk together **fresh pineapple juice**, **soy sauce**, **honey**, **minced garlic**, **grated ginger**, and **red pepper flakes** until the honey is fully dissolved.
2. Place **pork chops** in a resealable bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the meat. Refrigerate for **at least 2 hours**, or overnight for deeper flavor.
3. Heat **olive oil** in a large skillet over **medium-high heat** until shimmering. Remove pork chops from the marinade, letting excess drip off, and reserve the marinade.
4. Sear the pork chops for **4-5 minutes per side**, or until a golden crust forms and the internal temperature reaches **145°F** for medium doneness.
5. While the pork chops rest, pour the reserved marinade into the skillet. Bring to a boil, then reduce heat and simmer for **5 minutes**, stirring occasionally, until slightly thickened.
6. Drizzle the reduced marinade over the pork chops before serving.

Kick back and savor the **juicy, tender pork chops** glazed with a **sticky, sweet-and-spicy sauce**. Serve over a bed of fluffy jasmine rice or with a side of grilled pineapple rings for an extra tropical twist.

Mustard and Beer Pork Chop Marinade

Fire up your taste buds with this **Mustard and Beer Pork Chop Marinade**—bold flavors meet juicy pork in a match made in BBQ heaven.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1/2 cup bold Dijon mustard
• 1 cup dark beer, room temperature
• 2 tbsp raw honey, sticky and sweet
• 3 cloves garlic, freshly minced
• 1 tbsp smoked paprika, earthy and warm
• 1 tsp sea salt, coarse and crunchy
• 1/2 tsp cayenne pepper, fiery kick
• 2 tbsp extra virgin olive oil, rich and smooth

Instructions

1. In a large bowl, whisk together Dijon mustard, dark beer, raw honey, minced garlic, smoked paprika, sea salt, and cayenne pepper until fully combined.
2. Add pork chops to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Heat extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove pork chops from marinade, letting excess drip off. Reserve marinade.
5. Sear pork chops for 4-5 minutes per side, or until a golden-brown crust forms and internal temperature reaches 145°F.
6. Pour reserved marinade into the skillet, simmering for 2 minutes to create a glossy glaze. Spoon over pork chops before serving.

Relish the perfect balance of tangy mustard and malty beer, with a hint of heat that lingers. Serve atop creamy mashed potatoes or with a crisp apple slaw for contrasting textures.

Chili Lime Pork Chop Marinade

Elevate your pork chop game with this zesty chili lime marinade that packs a punch of flavor in every bite. Perfect for grilling season, it’s a foolproof way to impress at any backyard BBQ.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1/4 cup fresh lime juice, squeezed from juicy limes
• 2 tbsp chili powder, for a smoky kick
• 1 tbsp honey, for a touch of sweetness
• 2 cloves garlic, minced to perfection
• 1/2 tsp salt, to enhance flavors
• 1/4 cup olive oil, rich and extra virgin

Instructions

1. In a medium bowl, whisk together fresh lime juice, chili powder, honey, minced garlic, and salt until well combined.
2. Slowly drizzle in olive oil while continuously whisking to create an emulsified marinade.
3. Place pork chops in a large resealable bag and pour the marinade over them, ensuring each chop is fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
4. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
5. Remove pork chops from the marinade, letting excess drip off, and grill for 5-6 minutes per side, or until internal temperature reaches 145°F for perfect doneness.
6. Let the pork chops rest for 5 minutes before serving to allow juices to redistribute.

Here’s the deal: these pork chops come out incredibly juicy with a caramelized crust that’s bursting with tangy, spicy, and slightly sweet flavors. Serve them over a crisp salad or with grilled pineapple for a tropical twist.

Red Wine Pork Chop Marinade

Hit up your taste buds with this bold Red Wine Pork Chop Marinade that’s all about deep flavors and juicy results. No fluff, just straight-up deliciousness that’ll make your dinner the star of the show.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 cup robust red wine
• 1/4 cup rich extra virgin olive oil
• 3 tbsp smooth Dijon mustard
• 2 tbsp raw honey
• 4 cloves garlic, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. In a large bowl, whisk together red wine, olive oil, Dijon mustard, honey, minced garlic, rosemary, sea salt, and black pepper until fully combined.
2. Place pork chops in a resealable plastic bag or shallow dish, pour marinade over them, ensuring each chop is well-coated. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat (375°F). Remove pork chops from marinade, letting excess drip off.
4. Grill or sear pork chops for 5-6 minutes per side, or until internal temperature reaches 145°F for perfect doneness.
5. Let pork chops rest for 5 minutes before serving to lock in those juicy flavors.

Look at that gorgeous sear and tender bite! The red wine marinade caramelizes into a sticky-sweet glaze, while the inside stays unbelievably moist. Serve these chops over a bed of creamy polenta or alongside roasted veggies for a meal that’s anything but basic.

Whiskey Glazed Pork Chop Marinade

Let’s dive straight into making your next favorite pork chop marinade that’s bursting with bold flavors and a whiskey kick that’ll have everyone asking for seconds.

Ingredients

• 1/2 cup high-quality bourbon whiskey
• 1/4 cup pure maple syrup
• 2 tbsp smooth Dijon mustard
• 2 cloves garlic, freshly minced
• 1 tsp smoked paprika
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper
• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp extra virgin olive oil

Instructions

1. In a medium bowl, whisk together the bourbon whiskey, pure maple syrup, smooth Dijon mustard, freshly minced garlic, smoked paprika, coarse sea salt, and freshly ground black pepper until well combined.
2. Place the bone-in pork chops in a large resealable bag and pour the marinade over them. Seal the bag tightly, ensuring all chops are coated. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering. Remove pork chops from the marinade, letting excess drip off, and reserve the marinade.
4. Sear the pork chops for 4-5 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 145°F on a meat thermometer.
5. While the pork chops cook, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes, stirring occasionally, to create a glaze.
6. Brush the cooked pork chops with the whiskey glaze before serving, reserving some for dipping.

The pork chops come out juicy with a caramelized exterior, the whiskey glaze adding a sweet and smoky depth. Serve them over a bed of creamy mashed potatoes or with a side of charred asparagus for a meal that’s anything but ordinary.

Coca-Cola Pork Chop Marinade

Hit your taste buds with this unexpected twist on pork chops—marinated in Coca-Cola for a sweet, tangy kick that’s downright addictive.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 cup Coca-Cola (not diet)
• 1/4 cup soy sauce, rich and dark
• 2 tbsp brown sugar, packed and golden
• 2 cloves garlic, minced to fragrant perfection
• 1 tbsp fresh ginger, grated with zest
• 1/2 tsp red pepper flakes, for a subtle heat
• 1 tbsp vegetable oil, for a slick sear

Instructions

1. In a large bowl, whisk together Coca-Cola, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes until the sugar dissolves completely.
2. Add pork chops to the marinade, ensuring each is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Remove pork chops from marinade, letting excess drip off.
4. Sear pork chops for 4-5 minutes per side, or until a golden-brown crust forms and internal temperature reaches 145°F.
5. Let pork chops rest for 5 minutes before serving to lock in juices.

Juicy and caramelized, these pork chops boast a sticky-sweet glaze with a hint of spice. Serve over a bed of fluffy jasmine rice to soak up every last drop of that glossy marinade.

Peach Bourbon Pork Chop Marinade

Fire up your grill for this Peach Bourbon Pork Chop Marinade that’s all about bold flavors and juicy results. Perfect for summer nights, it’s a sweet, smoky, and slightly spicy twist on your classic pork chop.

Ingredients

• 1/2 cup peach preserves, sticky and sweet
• 1/4 cup bourbon, smooth and oak-aged
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp Dijon mustard, sharp and tangy
• 2 cloves garlic, freshly minced
• 1 tsp smoked paprika, deep and earthy
• 1/2 tsp cayenne pepper, for a subtle kick
• 4 bone-in pork chops, thick-cut and juicy
• 2 tbsp extra virgin olive oil, for searing

Instructions

1. In a medium bowl, whisk together peach preserves, bourbon, soy sauce, Dijon mustard, minced garlic, smoked paprika, and cayenne pepper until smooth.
2. Place pork chops in a large resealable bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the meat. Refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) and brush the grates with olive oil to prevent sticking.
4. Remove pork chops from the marinade, letting excess drip off, and discard the remaining marinade.
5. Grill pork chops for 5-6 minutes per side, or until internal temperature reaches 145°F for perfect doneness. Let rest for 3 minutes before serving.

Unleash the flavors of summer with every bite—these pork chops are caramelized on the outside, tender inside, with a glaze that’s irresistibly sticky. Serve atop a crisp arugula salad or with grilled peaches for a next-level meal.

Smoky Paprika Pork Chop Marinade

Absolutely nobody has time for bland pork chops. **Transform** them with this smoky, savory marinade that’s **packed** with depth and ready in minutes.

Ingredients

• 1/4 cup rich extra virgin olive oil
• 2 tbsp smoky paprika
• 1 tbsp freshly minced garlic
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper
• 1 tbsp bright lemon juice
• 4 thick-cut, bone-in pork chops

Instructions

1. Whisk together olive oil, smoky paprika, minced garlic, sea salt, black pepper, and lemon juice in a large bowl until fully combined.
2. Add pork chops to the bowl, ensuring each is **fully coated** in the marinade. For maximum flavor, let them sit for at least 30 minutes—or overnight in the fridge.
3. Preheat your grill or skillet to **medium-high heat (400°F)**. This ensures a perfect sear without burning.
4. Cook pork chops for 5-6 minutes per side, or until the internal temperature hits **145°F** for juicy, safe-to-eat chops.
5. Rest the chops for 5 minutes before serving to let the juices redistribute.

You’ll **love** the crispy, charred edges giving way to tender, smoky meat. **Serve** over a bed of creamy polenta or with a crisp apple slaw for a meal that’s anything but ordinary.

Herb and White Wine Pork Chop Marinade

Fire up your skillet for a marinade that turns pork chops into a succulent masterpiece. This herb and white wine blend is your ticket to flavor town—fast.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1/2 cup dry white wine, crisp and acidic
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, freshly minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper

Instructions

1. In a large bowl, whisk together the dry white wine, extra virgin olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper until well combined.
2. Add the pork chops to the marinade, ensuring each chop is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat (about 375°F) for perfect searing without burning.
4. Remove pork chops from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill or sear the pork chops for 4-5 minutes per side, basting occasionally with the reserved marinade, until internal temperature reaches 145°F.
6. Let the pork chops rest for 5 minutes before serving to lock in juices.

Marvel at the juicy, herb-infused chops with a golden crust. Pair with a crisp salad or roasted veggies for a meal that’s as vibrant as it is delicious.

Conclusion

Just like that, you’ve got 20 mouthwatering pork chop marinade recipes to transform your meals from ordinary to extraordinary! Whether you’re craving something sweet, spicy, or herby, there’s a marinade here for every palate. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos