This overnight pork chop marinade, infused with light olive oil, tangy balsamic vinegar, savory Worcestershire sauce, and aromatic fresh garlic, promises juicy, flavorful results. Prepare for tender, melt-in-your-mouth perfection with just a few minutes of prep and simple ingredients.
This is a delicious marinade that is wonderful if you can marinade overnight. If, however, you are tight on time, this three ingredient pork chop marinade works well for a quick flavor injections. I also have a popular easy chicken marinade that can be used for your poultry.
Table of contents
Purpose of a Marinade
There are two main purposes. The marinade, using ingredients that include an acid (balsamic vinegar in this recipe) and salt (in both the soy sauce and Worhestershire sauce) breaks down the tougher meat fibers. It infuses the meat to make it more tender and flavorful.
Why I love using this recipe
Flavorful: Isn't that the most important thing? The combination of light olive oil, tangy balsamic vinegar, savory Worcestershire sauce, and aromatic fresh garlic creates a complex and delicious flavor profile.
Tenderizes: The acidity in the balsamic vinegar helps to break down the tough muscle fibers in the pork, resulting in tender, melt-in-your-mouth chops.
Juicy: The combination of ingredients helps to lock in moisture, resulting in juicy and flavorful pork chops after cooking.
Ingredients
- Pork Chops - Bone in or no bone both work with this marinade. I personally prefer the boneless ones. The pork chops I often buy are called center cut pork chops. Normally, 4 boneless pork chops weigh just under 1 ½ pounds.
- Light Olive Oil - the smoke point for light olive oil is higher than for extra virgin olive oil. Use the light olive oil for your higher heat recipes.
- Balsalmic Vinegar - a more mellow flavor than regular vinegar or even apple cider vinegar.
- Soy Sauce - it contributes both flavor and the required salt for this marinade.
- Worchestershire Sauce - I love using this to flavor meat. People often recognize this as flavor they know but they can't quite put their finger on exactly what it is. This also adds salt to the marinade, thus there is no need to add more.
- Garlic - fresh garlic is the best! But, if you find yourself without, substitute 1 teaspoon of dried garlic powder (not garlic salt).
Instructions
Prior to cooking heat cast iron skillet or grill to medium-high when ready to prepare.
Step 1
Combine all ingredients including pork chops in a large zip top type plastic bag. Rub the marinade ingredients to mix and coat the chops well. I normally press out as much air as possible from the bag prior to closing it.
Step 2
Marinade pork chops overnight. If unable to, try to marinade overnight, try for at least 2 hours.
Step 3
I shake off the marinade and place the marinated pork onto a try and let it dry a bit prior to placing on a hot skillet. Try to turn your meat only once. That way you get nice grill marks and it cooks through easier. The chops take approximately 3 to 5 minutes per side (the thickness and if it's bone in or not can affect the cooking time). Internal cook temperature should be 145F.
Years ago, pork was cooked to a higher temperature with no signs of pink. It was dry and chewy! Newer cooking temperature guidelines for pork state that the internal cooked temperature can now be 145F. A little pink is not a problem!
Step 4
Allow meat to rest for 3 - 4 minutes so juices are redistributed.
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FAQs
I would recommend between 8 - 12 hours. Don't marinate for longer than 24 hours, as the acidity can start to break down the meat texture.
I have used this marinade when I've made tenderloins and it works great for that.
Other Delicious and Easy Marinades
Easy Overnight Pork Chop Marinade
Ingredients
- 4 pork chops Bone in or without. I am making center cut pork chops. Purchased weight of 4 chops is 1 ½ pounds.
- ¾ cup olive oil light olive oil has a higher smoke point than extra virgin olive oil.
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- ¼ cup Worcestershire Sauce
- 3 cloves minced garlic 1 teaspoon of garlic powder can be substituted if you have no fresh garlic.
Instructions
- Preheat cast iron skillet or grill to medium-high.
- Combine all ingredients including pork chops in a large zip top type plastic bag. Rub the marinade ingredients to mix and coat the chops well. I normally press out as much air as possible from the bag prior to closing it.
- Marinade pork chops overnight. If unable to do overnight, try to marinade at least 2 hours.
- I shake off the marinade and place the marinated pork onto a try and let it dry a bit prior to placing on a hot skillet. Try to turn your meat only once. That way you get nice grill marks and it cooks through easier. The chops take approximately 3 to 5 minutes per side (the thickness and if it's bone in or not can affect the cooking time). Internal cook temperature should be 145F
- Allow meat to rest for 3 - 4 minutes so juices are redistributed.
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