This pork chop marinade is the best I've ever made. I started throwing things together in a bowl and I'm so glad I wrote it down. The flavor is best when pork is grilled. Try it and see!
Ingredients
- pork chops: 2 piece
- extra-virgin olive oil: 0.25 cup
- garlic: 4 clove (chopped)
- dark brown sugar: 3 Tbsp
- lemon juice: 2 Tbsp
- spicy brown mustard: 2 Tbsp
- thyme: 2 tsp (dried)
- onion powder: 1 tsp
- Worcestershire sauce: 1 tsp
- white wine vinegar: 1 tsp
- mesquite-flavored seasoning: 1 tsp
- parsley flakes: 0.5 tsp (dried)
- kosher salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place pork chops on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book. Dotdash Meredith Food Studios
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Whisk olive oil, garlic, brown sugar, lemon juice, mustard, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl; pour into a large resealable plastic bag. Dotdash Meredith Food Studios
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Add pork chops, coat with marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator, 6 to 8 hours. Dotdash Meredith Food Studios
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chops from marinade and shake off excess. Discard remaining marinade.
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Cook chops on the preheated grill until nicely browned on each side and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.
