|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Using a marinade for pork chops is always a smart idea. These grilled pork chops are marinated in a mixture of Worcestershire sauce and soy sauce, along with mustard, spices, and other ingredients. The tangy marinade makes for juicy, flavorful grilled chops.
For best flavor, use bone-in, center-cut pork loin chops. Boneless chops may be used for the recipe instead, but they will cook more quickly and aren't quite as flavorful as bone-in chops. Alternatively, try the marinade with bone-in or boneless country-style ribs. Any lean pork cut you would cook on the grill may be marinated. Let the pork chops marinate for three to six hours for best results.
Serve these pork chops with your favorite potato salad and sliced fresh vegetables for a memorable family cookout. They're also terrific alongside garlic mashed potatoes.
4 to 6 center-cut, bone-in loin pork chops, about 1 inch thick
1/4 cup low-sodium soy sauce, or tamari
3 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 tablespoon brown mustard, Dijon, or gourmet mustard blend
2 tablespoons packed brown sugar
1 clove garlic, finely minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Steps to Make It
Gather the ingredients.
Pat the pork chops dry with paper towels.
Put the chops in a large, zip-close food storage bag or nonreactive container with a lid.
In a bowl, combine the soy sauce, Worcestershire sauce, vegetable oil, apple cider vinegar, mustard, brown sugar, garlic, salt, and pepper.
Pour the marinade mixture over the pork chops.
Seal the bag or put a lid on the container and turn to thoroughly coat the pork chops. Refrigerate for 3 to 6 hours, turning the bag or container occasionally.
Grill the pork chops over direct high heat for 5 to 7 minutes on each side, or until the chops register at least 145 F—the minimum safe temperature for pork—on an instant-read thermometer. If the pork chops are very thick, allow more time but keep a watchful eye.
Serve with your choice of sides and enjoy.
- Use white or red wine vinegar in the marinade instead of cider vinegar.
- Add 1 to 2 teaspoons of dried thyme or rosemary to the marinade.
- Use tamari instead of soy sauce if you cook for someone on a gluten-free diet.
It's advisable to wipe up off excess marinade before grilling. This helps to prevent flare-ups on the grill and ensures the meat will be properly browned. Make sure to leave some marinade on the pork chops.
How to Store Marinated Grilled Pork Chops
Keep grilled pork chops refrigerated and covered (wrapping in foil works well) for three to five days. Wrap in foil and reheat them in a 350 F oven until completely hot. Or you can always remove meat from the bone and add to a salad or soup.
Why do you marinate pork chops?
Pork chops need marinating because they are a lean cut of meat that cooks quickly. They benefit greatly from extra flavor and moisture in a marinade.