Pork Chop Marinade Recipe

5 from 23 votes

This pork chop marinade recipe brings bold flavor and tender texture to your dinner table—ideal for grilling, baking, or pan-searing.

Prep Time3

Cook Time0

Total Time3

Course: sauce

Cuisine: Asian

Servings: (1 cup marinade)

Calories: 90kcal

Author: Renae Gerhardstein

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

TFN Pro 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.

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!

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.

Storing Instructions

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