4 Awesome Pork Chop Marinades

It’s always useful to have some deliciously flavoured marinade recipes up your sleeve for when you are wondering what to make for dinner. So today I’m sharing four seriously awesome Pork Chop Marinades which take all the stress out of deciding what to cook.

Whether you are grilling, baking or frying, there is something for everyone!

Four Simple Marinades

These delicious marinades are all so simple to make and will infuse the pork with loads of flavour! You can choose from one of the following, or make all four!

• Hot and Spicy Smoked Paprika, with a Spanish influence
• Japanese Dark and Sticky Teriyaki
• French-inspired Sweet and Tangy Honey Mustard and,
• A bright and zingy South American style Salsa Verde.

The first three pork chop marinades can be mixed and frozen together with the meat, the salsa verde can be made up to 24 hours in advance, so you can get everything prepared well in advance.

Why marinate meat?

There is something magical about marinating meat. With the addition of a few spices, a touch of acid, oil and sweetness, suddenly the plainest and most unexciting cuts of pork or chicken can be juicy, tender and loaded with exotic flavours.

As a bonus, you can prepare your meat well in advance, and you can be assured that it will taste the best it possibly can.

Are these recipes just for pork?

No! Not at all. You can use these marinades on beef, chicken or whatever else you have.

I’ve specified pork because pork chops are notoriously tricky to cook well. This is mostly due to two reasons:

1. Commercial pork farming techniques have made a lot of pork extremely lean. Without the natural fat to keep the meat moist, it can dry out and become tough. That’s where the extra oil in the marinade will help.
2. The second reason is that we have all been overcooking pork for years. Even the extra cautious U.S.D.A has confirmed that pork can be cooked to an internal temperature of 145°F / 62.5°C.

How do I know that my pork is safe to eat?

As long as you stick to the above temperature guidelines, you will be absolutely fine.

If you are feeling at all unsure, I’d recommend getting yourself an instant-read meat thermometer it makes the world of difference. You’ll eventually gain confidence and be able to spot when the meat is done, but in the meantime you can trust the numbers.

**As an Amazon Associate, I earn from qualifying purchases, but this is simply an example, feel free to grab whichever thermometer suits your needs, they are all great!

PRO TIP: AKA How not to burn your marinade.

We’ve all watched cooking shows where the chef gets the pan screaming hot before adding the meat. With marinated meat this will only cause a kitchen disaster.

Cooking over high heat or large flame will just burn the marinade and undo all of your hard work! Keep the temperature low and even and you’ll be rewarded with juicy and delicious chops.

FREQUENTLY ASKED QUESTIONS

Each sauce gives a different fabulous flavour to the meat. Which one is your favourite?

Pork Marinades Recipe Card

4 Awesome Pork Chop Marinades

Jay Wadams

Pork chops four ways! With a simple marinade, the humble pork chop can travel around the globe. Spanish style Hot and Spicy Smoked Paprika, Japanese Teriyaki, French Honey Mustard or South American Salsa Verde. Get grilling!

Print Recipe Pin Recipe

4.95 from 18 votes

Prep Time 5 minutes mins

Total Time 5 minutes mins

Serves 6 (Covers 4-6 Pork Chops)

Ingredients

 

MetricU.S. Customary

for the Hot and Spicy Smoked Paprika:

• ▢ 3 Tbsp red wine or sherry vinegar
• ▢ 2 Tbsp neutral oil
• ▢ 2 tsp sweet paprika
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp chilli flakes
• ▢ ½ tsp salt
• ▢ freshly ground black pepper

for the Dark and Sticky Teriyaki:

• ▢ 100 ml soy sauce
• ▢ 2 Tbsp runny honey
• ▢ 2 Tbsp rice wine or white vinegar
• ▢ 2 Tbsp brown sugar
• ▢ 3 cloves garlic, crushed
• ▢ 1 Tbsp fresh ginger, finely grated
• ▢ 2 tsp sesame oil

for the Sweet and Tangy Honey Mustard:

• ▢ 2 Tbsp Dijon or mild mustard
• ▢ 2 Tbsp runny honey
• ▢ 2 Tbsp apple cider vinegar
• ▢ 2 Tbsp neutral oil
• ▢ 1 tsp dried thyme
• ▢ 2 cloves garlic, crushed
• ▢ 1 tsp sea salt
• ▢ freshly ground black pepper

for the Bright and Zingy Salsa Verde:

• ▢ small bunch flat-leaf parsley
• ▢ small bunch coriander / cilantro
• ▢ 3 cloves garlic, peeled
• ▢ 1 ½ Tbsp red wine vinegar
• ▢ 1 tsp dried oregano, or 2 tsp fresh oregano leaves
• ▢ ½ tsp mild chilli flakes
• ▢ ¼ tsp sea salt
• ▢ freshly ground black pepper
• ▢ a squeeze of lime or lemon juice
• ▢ 100 ml neutral oil

Instructions

 

• To make the Hot and Spicy Smoked Paprika, Dark and Sticky Teriyaki and Sweet and Tangy Honey Mustard marinades, simply whisk together the ingredients, then pour into a shallow dish or freezer bag along with the meat. Marinade for up to 24 hours in the fridge or freeze immediately.
  
• When cooking, reserve the teriyaki and honey mustard marinades, Teriyaki can be simmered in a small saucepan to make a sauce to go with the meat. The Honey Mustard can be simmered with a little white wine, apple juice or cream to make a serving sauce.
  
• To make the Bright and Zingy Salsa Verde, combine the parsley, coriander, garlic, vinegar, oregano, chilli, salt, pepper and lime juice in the bowl of a food processor with the blade attachment fitted. Pulse until the mixture is roughly chopped, then with the motor running pour in the oil in a thin stream.
  
• Use half of the salsa verde to marinate the meat, for up to 24 hours in the refrigerator. Reserve half to serve as a sauce alongside the cooked meat.

Recommended Equipment

Instant Read Digital Thermometer

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.

Course | Sauces

Cuisine | World

Ⓒ | Jay Wadams