Once marinated, these grilled pork chops turn out moist and full of flavor in only 5-6 minutes on the BBQ.
My husband and I love these pork chops (and truth be told, we have them every other week). I alter the marinade from time to time, but the basic easy prep and grill are the same.
I use thinner pork chops for this recipe, about 1/2-3/4 inch. The trick to these marinated pork chops is to not overcook them so that they stay tender and juicy. A little pink is perfectly safe.
I find the marinade adds great flavor to otherwise very bland meat. There is a big debate about the usefulness of marinating meat. Food scientists say that marinades don’t penetrate much past the surface so it’s a waste of time. I have to disagree – at least for thinner pork chops. Since the chops are thin, penetrating the front and back surfaces pretty much covers half the chops. All I can say is that the chops are a lot tastier with the marinade than without.
If you want to take the extra step to brine the pork chops, I highly recommend it. Brining increases moisture, tenderness and flavor. It takes as little as 30 minutes (if the pork chops are thinner) and well worth the effort. Here’s our simple brine recipe for pork chops. You can brine first, then marinate for 15 minutes.
What to serve with marinated bbq pork chops
Tailor To Your Taste
- Use balsamic vinegar instead of the lemon and soy.
- Try using other herbs like oregano and thyme.
- When I have no time to marinate, I smear on Dijon mustard, drizzle some olive oil and sprinkle with chopped herbs, then salt and pepper the chops generously. You can then have dinner on the table in under 30 minutes including a side or two.
- Marinate the chops ahead of time in the fridge. Bring to room temperature before grilling.
- These chops taste great cold.
Other pork chop recipes you might like
- juicy grilled pork chops
- Vietnamese pork chops sous vide
- sous vide bone-in pork chops (with apple chutney)
- skillet pork chop dinner
How to make marinated pork chops
Marinated Pork Chops
- 5 -6 rib pork chops (about 1/2 inch thick)
- salt and pepper
- fresh chopped rosemary for garnish
- 2 tablespoon oil
- 2 tablespoon soy sauce (I use light)
- 1 tablespoon lemon juice
- 1/2 tablespoon maple syrup (or honey)
- 2 teaspoon Dijon mustard
- 2 teaspoon minced garlic (2 cloves)
- 1 tablespoon fresh chopped rosemary (or 1 tsp dried)
- MARINATE CHOPS: Place marinade ingredients in large ziploc sealed bag. Massage well to combine. Add pork chops, seal bag and massage to distribute marinade over chops evenly. Let sit on counter for an hour or refrigerate for 3-24 hours.
- HEAT GRILL: Clean and spray oil on grill. Heat to medium high (400-425F).
- GRILL PORK CHOPS: Remove chops from marinade. Pat dry with paper towel. Spray with oil and sprinkle lightly with salt and pepper. Grill chops for 2-3 minutes per side depending on thickness. An instant thermometer should read 140F (temp will rise further when chops are resting). Remove from grill. Let chops rest 10 minutes, loosely covered, to lock in juices. Garnish with additional chopped rosemary if desired. Serve with apple sauce or fruit chutney.