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Marinated Pork Chops Recipe
Marinated Pork Chops Recipe photo by Taste of Home

Marinated Pork Chops Recipe

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I make these tasty chops all the time and my family never tires of them. The secret to these tender chops is overnight marinating. —Jean Neitzel, Beloit, Wisconsin
TOTAL TIME: Prep: 5 min. Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Grill: 20 min.
MAKES: 6 servings


  • 3/4 cup canola oil
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried parsley flakes
  • 1 garlic clove, minced
  • 6 bone-in pork loin chops (1-inch thick and 8 ounces each)


  1. In a large resealable plastic bag, add the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Marinated Pork Chops in Country Pork 1996, p106

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jul. 15, 2014

This recipe was okay, but I did not care for the flavor (maybe it was the mustard) Sukie

Reviewed Jul. 6, 2014

Great idea however xtra thick chops on the grill are the best even with only olive oil, kosher salt and pepper. out 3-4 minutes on each side and let them rest covered with foil for 3-4 minutes and then enjoy the juiciest chops ever.

Reviewed Jun. 25, 2014

My sister and brother-in-law especially like this tasty dish. It's easy to prepare and grill and creates little mess.

Reviewed May. 15, 2014

This was very tasty. However, mine were not very tender. Perhaps I dried them out by cooking on the stove in a cast iron pan. Never grilled pork. I am scared it won't be cooked enough. I did use a thermometer to check inner temp. Suppose I could when I grill too.

Reviewed Jun. 28, 2011

These taste awesome grilled over a Kingsford charcoal fire.

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