Easy Overnight Pork Chop Marinade

a pork chop that was cut into to show how moist it is.

5 from 1 vote

Easy Overnight Pork Chop Marinade

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.

Prep Time5

Cook Time8

Overnight Marinade time12

Course: Main Course, meat

Cuisine: American

Servings: servings

Calories: 605Kcal

Author: Susan Moncrieff

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.

Notes

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! Allow meat to rest for 3 - 4 minutes and the temperature will go up a little more and the juices within the pork chops will be redistributed.

Nutrition (I am not a nutritionist. These are estimates only)