Marinated Grilled Pork Chops

Marinated grilled pork chops
Diana Rattray
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
371 Calories
20g Fat
15g Carbs
31g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 371
% Daily Value*
Total Fat 20g 26%
Saturated Fat 5g 27%
Cholesterol 89mg 30%
Sodium 1010mg 44%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Protein 31g
Calcium 106mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These grilled pork chops are marinated in a mixture of Worcestershire and soy sauces, mustard, spices, and other ingredients. The tangy marinade makes for juicy, flavorful grilled chops. Plan to marinate the chops for 3 to 6 hours for the best flavor.

For best flavor, use bone-in center-cut pork loin chops. Boneless chops may be used for the recipe as well. Alternatively, try the marinade with bone-in or boneless country-style ribs. Any lean cut of pork you would cook on the grill may be marinated. 

Serve these pork chops with your favorite potato salad and sliced fresh vegetables for a memorable family cookout.


  • 4 to 6 center-cut loin pork chops (on the bone, about 1-inch in thickness)
  • 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 (or Dijon or a gourmet mustard blend)
  • 2 tablespoons brown sugar (packed)
  • 1 clove garlic (finely minced)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Pat the pork chops dry with paper towels.

  3. Put the chops in a large, zip-close food storage bag or nonreactive container with a lid.

  4. In a bowl, combine the soy sauce, Worcestershire sauce, vegetable oil, apple cider vinegar, mustard, brown sugar, garlic, salt, and pepper.

  5. Pour the marinade mixture over the pork chops.

  6. 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.

  7. 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.

  8. Serve with your choice of sides and enjoy!

Recipe Variation

  • Use white or red wine vinegar in the marinade instead of cider vinegar.