Marinated Pork Chops On The Grill
Once marinated in soy, garlic, Dijon and maple syrup, these marinated pork chops on the grill turn out moist and full of flavor in only 6-8 minutes.
My husband and I love this easy recipe for 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.
The trick to this marinated pork chop recipe is to not overcook them so that they stay tender and juicy. A little pink is perfectly safe.
I find a good marinade adds great flavor to otherwise very bland meat. There is a big debate by food scientists about the usefulness of marinating meat, but for thinner pork chops, I find it works well to add flavor.
Brining for 30-60 minutes is also highly recommended if you have the time. You can brine first, then marinate for 15-30 minutes.
What you can expect
Tender, tasty pork chops, marinated with a simple delicious pork chop marinade. The chops are brined, too, for extra juiciness if you have the time.
Ingredients – tailored to your taste
Pork chops: I use bone-in chops that are about 1/2-3/4 inch. But you can have them cut as thick as you’d like and just adjust the cooking time accordingly. You can use boneless pork chops if you prefer. This marinade is delicious for grilled pork tenderloin as well.
Marinade: I use a combination of simple ingredients including lemon, garlic, oil, soy, herbs, maple syrup, and Dijon. For the best pork chop marinade, you need 3 things – oil, seasonings, and an acidic component. Swap them around to suit your preference.
Variations and substitutes for the marinade:
- Try balsamic vinegar to replace the lemon and soy sauce (or apple cider vinegar instead of the lemon).
- Substitute honey or brown sugar for the maple syrup. Or leave it out.
- Instead of rosemary, try dried or fresh herbs like oregano or thyme.
- A little splash of Worcestershire sauce is another great option to add wonderful umami flavor.
Step-by-step instructions
Tips for grilling
- Pat dry before grilling: Before grilling, pat the pork chops dry with paper towels. This helps give the pork chops those beautiful grill marks and helps them to brown.
- Start with a preheated grill: Make sure your grill is preheated to medium-high heat before you start grilling the chops.
- Oil the grill grates: Prevent sticking by oiling the grill grates with a brush, oil spray or oil-soaked paper towel before placing the pork chops on the grill.
- Invest in a meat thermometer: To avoid overcooking and ensure safe consumption, use an instant-read thermometer to check the internal temperature of the pork chops. The National Pork Board recommends cooking pork to an internal temperature of 145°F (63°C), followed by a 5-minute rest. Remove them at 140F/60C as the temp will rise to temperature with resting.
- Resist over-flipping: Constantly flipping the pork chops on the grill cause moisture to escape, resulting in tough dry pork chops. Use tongs, NOT a fork, to avoid piercing the meat and spilling out the juices.
- Rest them: Allow the grilled pork chops to rest for a few minutes after cooking. Very important to redistribute the juices for moist chops.
Shortcut
- 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.
- You can cut the marinating time to an hour (for thinner chops) if you marinate the chops at room temperature.
Make Ahead, Storing, Freezing
- Store the cooked chops in the refrigerator in an airtight container or covered tightly with plastic wrap for up to 3 days.
- Freezing cooked pork chops is a great way to meal prep. Properly stored, grilled pork chops can remain safe to eat in the freezer for about 2 to 3 months.
- To reheat pork chops, place them, covered, in a moderate oven (350F/177C) for about 10 minutes. Or microwave them, covered, on medium for 2 minutes.
- These chops taste great cold.
Recipe FAQS
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.
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.
Leftover grilled pork chops, whether they’re bone-in or boneless pork chops, can be used in various dishes. You can slice them and use them in salads, sandwiches, wraps, or even as a topping for pizzas or pasta dishes.
What to serve with BBQ pork chops
For extra oomph, I serve this pork chops recipe with our chunky apple sauce or 30-minute peach chutney.
Some of my favorite sides with these chops are spicy ramen noodles, grilled corn salad, panzanella salad recipe with peaches, zucchini slices on the grill, pearl couscous with vegetables and apricots charred onions, grilled peaches, fire roasted tomatoes or Caprese-inspired pastina salad.
More pork chop recipes
- juicy glazed grilled pork chops
- Vietnamese pork chops sous vide
- sous vide bone-in pork chops (with apple chutney)
- skillet pork chop dinner
- homemade shake and bake pork chops (moist and tender)
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Marinated Pork Chops On The Grill
Ingredients
- 5 bone-in rib pork chops, Note 1 (about 1/2 inch/1.27 cm thick)
- kosher salt and black pepper
- fresh chopped rosemary for garnish (or thyme or oregano)
Marinade
- 2 tablespoon olive oil
- 2 tablespoon soy sauce (I use low sodium)
- 1 tablespoon lemon juice
- 1/2 tablespoon maple syrup (or honey or brown sugar)
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic (2 cloves)
- 1 tablespoon fresh chopped rosemary (or 1 tsp dried)
Instructions
- 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 to medium-high heat (400-425F/204-218C). Clean and spray oil on grill grates or brush with a paper towel dipped in oil.
- GRILL PORK CHOPS: Remove chops from the marinade. Pat dry with a paper towel. Spray with oil and sprinkle lightly with salt and pepper. Grill for 3-4 minutes per side depending on the thickness of the chops. An instant read thermometer should read 140F/60C for medium (temp will rise to 145F/63C when chops are resting). Remove from grill. Let them rest 5-10 minutes, loosely covered, to ensure you end up with juicy pork chops. Garnish with additional chopped rosemary if desired. Serve with apple sauce or fruit chutney.
Recipe Notes
- Pork chop options: I use bone-in chops (loin or rib chops) that are about 1/2-3/4 inch/1.3-1.9 cm. 5 chops will be about 1.5-1.75 pounds/680-790 grams – a good amount for 4 people. You can, of course, buy thicker ones if you like. You can also use boneless pork chops or even pork tenderloin. Just make sure to adjust the cooking time according to the thickness of the meat for any option.
- Variations for marinade:
- Use balsamic vinegar to replace the lemon and soy sauce (or apple cider vinegar instead of the lemon).
- Substitute honey or brown sugar for the maple syrup. Or leave it out.
- Add a little splash of Worcestershire sauce.
- Make ahead:
- Store the cooked chops in the refrigerator in an airtight container or covered tightly with plastic wrap for up to 3 days.
- Freezing cooked pork chops is a great way to meal prep. Properly stored, grilled pork chops can remain safe to eat in the freezer for about 2 to 3 months.
- To reheat pork chops, place them, covered, in a moderate oven (350F/177C) for about 10 minutes. Or microwave them, covered, on medium for 2 minutes.
- These chops taste great cold.
