If you’ve been searching for a go-to pork chop marinade recipe, this one’s a keeper. It’s simple, incredibly flavorful, and made with pantry staples you likely already have on hand. The soy sauce, honey, and fresh ginger come together to tenderize the meat while infusing it with just the right amount of savory sweetness.
A good marinade for pork chops soy sauce based is a total game changer when it comes to adding depth and tenderness. The salty richness of soy, paired with a touch of honey and ginger, creates a balanced blend that enhances the flavor of everything it touches. This isn’t just about taste—it’s about texture, too. Soaking your pork in this simple mix helps break down tough fibers, making each bite tender and juicy.
A quick soy sauce pork chops marinade works well for any cut—bone-in or boneless—and even pairs nicely with grilled or baked preparations. It’s a reliable way to prep ahead for busy weeknights or weekend grilling. Just mix, pour, and let the fridge do the work!
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Why We Love This Marinade for Pork Chops Soy Sauce
- No fancy or expensive ingredients.
The ingredients are very simple, and even the substitutions are things you may already have in your pantry. - Versatile
This marinade is a multipurpose wonder! You can use it to add fantastic flavor to a roast, fish, seafood, and steaks, too. - Comes together in a snap!
All you have to do is combine the ingredients and let the pork marinate for at least an hour. No long prep time, so you can get dinner on the table fast!
Ingredient Notes and Substitutions
- Soy sauce: this is the base, as it gives it a mellow, umami flavor that we want. Feel free to use low-sodium or regular soy sauce, whichever you prefer.
- Ginger: this gives our marinade its signature zing, but if you don’t have fresh ginger, you can substitute it with ginger paste or ground ginger.
- Honey: this brings out the sweetness of the marinade and also helps to tenderize the pork. If you don’t have honey, feel free to use brown sugar or maple syrup.
- Seasoning: We used salt and black pepper to season our marinade. If you’re using a regular soy sauce, you may want to leave out any additional sodium.
Recipe Variations
- Sweet and tangy marinade: Add a splash of apple cider vinegar and a teaspoon of Dijon mustard to the original recipe for a punchier, more vibrant flavor. This version works especially well if you’re serving your pork with roasted veggies or a fresh green salad.
- Classic steakhouse twist: Stir in a tablespoon of Worcestershire sauce and a dash of onion powder for a deeper umami taste. This combo brings out the richness in bone-in pork chops and makes for a great marinade before pan-searing them to golden perfection.
- Zesty balsamic blend: Swap out the honey for a tablespoon of balsamic vinegar and a squeeze of lemon juice. This one leans more savory-sweet and is ideal for grilled pork loin chops served with rice or couscous.
- Herb and citrus marinade: Add a bit of dried thyme and rosemary, along with a tablespoon of extra lemon juice, for a herby citrus flavor. Let the chops soak for a few hours, then toss them on a hot pan or grill for a bright, juicy finish.
Equipment Used in this Recipe
- Mixing bowl
- Whisk
- Measuring cups
How to Make Soy Sauce Pork Chops Marinade
- Combine the ingredients
In a small mixing bowl, whisk together the soy sauce, olive oil, honey, grated fresh ginger, black pepper, and salt (if using low-sodium soy sauce). Mix until everything is well combined and smooth.
Use aromatics. Adding garlic, scallions, and fresh herbs like rosemary or thyme can add a lot of flavors. You can add them to the marinade mixture, or you can just sprinkle them on the meat before cooking. - Add the pork
Place your pork chops—boneless or bone-in—into a large food storage bag or container with a lid. Pour the marinade over the meat, making sure each piece is well coated. - Marinate the meat for at least an hour.
This will allow the flavors of the marinade to really sink in. For extra flavor, or to save time with your meal prep, you can let the pork marinate overnight in the fridge. - Let the pork sit at room temperature for 10-15 minutes before cooking.
This ensures that it cooks evenly, and also helps to create a nice sear on the pork chops.
- Discard used marinade
When you’re ready to cook, remove the pork from the marinade and discard the liquid. (Tip: If you want to baste the pork during cooking, reserve some of the marinade before adding the raw meat.) - Do not rinse the meat after marinating. Rinsing off the marinade for pork chops soy sauce defeats the purpose, as the water will wash away most of the flavor.
- Cook and serve
Grill, pan-sear, or bake the pork chops to your liking. Make sure the internal temperature reaches 145ºF, then let them rest for 5 minutes before serving for the juiciest results.
If you love this recipe, the next time you make chicken for dinner, make some balsamic chicken marinade. And for beef recipes, try our seasoning for corned beef and cabbage!
Serving Suggestions
These juicy pork chops made with soy sauce pork chops marinade are incredibly versatile and pair beautifully with a variety of sides. After marinating, you can pan fry them on medium heat for a crisp, golden crust, or use a grill pan to get those tempting sear marks. If you prefer hands-off cooking, place them in a baking dish and bake in the oven until perfectly cooked through. This marinade works wonderfully with bone-in chops, enhancing their natural richness. Serve with roasted vegetables, a light salad, or even mashed potatoes for a comforting meal everyone will love.
🎯 TFN Pro Tip – Space Saving Tip
To save freezer space, store the Asian marinade in a freezer-safe Ziploc bag. Be sure to push out any air as you seal the bag. Then, lay the bag down flat in your freezer.
Recipe FAQs
To store
Transfer it to an airtight container and store it in the fridge for up to 5 days.
Freezing
If you want to make extra and use it later, this can be frozen for up to 3 months.
When you want to use your marinade for pork chops (or for any other use), transfer the bag to the fridge and let it thaw overnight.
To use this easy marinade for pork chops, pour the mixture over the meat and marinate in the fridge for at least an hour.
Any leftover that didn’t touch the raw meat can be used to baste the pork while it’s cooking. We usually set aside 1/4 cup or so to use for basting.
No, once the marinade has touched raw pork, it should be discarded. However, if you want to use some as a glaze or sauce, be sure to set aside a separate portion before marinating the meat.
🎯 TFN Pro Tip
To prevent the risk of serious food poisoning, never reuse pork chop marinade, and don’t serve it as a sauce or dip either.
When you are finished marinating and basting, immediately toss any remaining liquid into the trash.
Pork is safe to eat when the internal temperature at the thickest portion of the meat reaches 145ºF.
For an accurate reading, be sure that the thermometer probe isn’t touching any bones.
Always let the meat rest for five minutes before serving. This prevents the juices in the meat from running out… For the juiciest pork, you want those juices to stay inside!
Love Pork Dinners? Here Are Our Favorites…
- Smoked Pork Tenderloin Recipe
- Baked Pork Steak
- Crockpot Ranch Pork Chops
- Instant Pot Pork Tenderloin With Potatoes and Gravy
If you tried this pork chop marinade recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pork Chop Marinade Recipe
Equipment
- 1 small mixing bowl
- 1 whisk
- 1 glass measuring cups
Ingredients
- ⅓ cup low sodium soy sauce or regular soy sauce
- ⅓ cup olive oil
- 2 tablespoons honey
- 1 tablespoon finely grated ginger root (1-inch piece) *See notes for substitutes
- 1 teaspoon black pepper
- 1 teaspoon salt omit if using regular soy sauce
Instructions
Marinate the steaks
- Add all ingredients to a small mixing bowl. Whisk well to combine.
- Add pork to a gallon sized food storage bag or a large container with a lid. Pour marinade over the meat.Seal bag or close container, then transfer to the refrigerator. Marinate the pork for at least 30 minutes and up to 8 hours.
- Before cooking the meat, drain and discard all of the marinade. Do not reuse or consume used marinade.
Notes
- Sweet and tangy marinade: Add a splash of apple cider vinegar and a teaspoon of Dijon mustard to the original recipe for a punchier, more vibrant flavor. This version works especially well if you’re serving your pork with roasted veggies or a fresh green salad.
- Classic steakhouse twist: Stir in a tablespoon of Worcestershire sauce and a dash of onion powder for a deeper umami taste. This combo brings out the richness in bone-in pork chops and makes for a great marinade before pan-searing them to golden perfection.
- Zesty balsamic blend: Swap out the honey for a tablespoon of balsamic vinegar and a squeeze of lemon juice. This one leans more savory-sweet and is ideal for grilled pork loin chops served with rice or couscous.
- Herb and citrus marinade: Add a bit of dried thyme and rosemary, along with a tablespoon of extra lemon juice, for a herby citrus flavor. Let the chops soak for a few hours, then toss them on a hot pan or grill for a bright, juicy finish.
- Transfer it to an airtight container and store it in the fridge for up to 5 days.
- If you want to make extra and use it later, this can be frozen for up to 3 months.
- When you want to use your marinade for pork chops (or for any other use), transfer the bag to the fridge and let it thaw overnight.
- To use this easy marinade for pork chops, pour the mixture over the meat and marinate in the fridge for at least an hour.
Nutrition
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Previous
Fred says
1 tablespoon finely grated ginger root (1-inch piece)
*See notes for substitutes
There is nothing in the “notes”
about a substitute for this ingredient.
Gianne - TFN Team Member says
Sorry about that. Here’s the note: Ginger gives our marinade its signature zing, but if you don’t have fresh ginger, you can substitute it with ginger paste or ground ginger.