4 Awesome Pork Chop Marinades

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!

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 Awesome Pork Marinades

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.

Four marinades, clockwise from top left, smoked paprika, teriyaki, honey mustard, salsa verde.

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.

That’s the same temperature as beef, veal and lamb, meaning it is perfectly OK for your pork to be a little pink on the inside. Hooray! No more dry, tough pork chops.

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.

When cooking marinated meat, always remember to cook low and slow.

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.


Can I freeze these Pork Chop marinades?

Yes! Put the pork in the marinade in a freezer bag, press out all the air bubbles and freeze directly. When it defrosts the pork will take on even more delicious flavour. I don’t recommend freezing the salsa verde as it can discolour.

How do I cook the pork?

You can grill, fry or bake these pork chops, as you usually would. Just remember to keep the temperature low to medium, otherwise, the marinade can catch and burn.

What should I serve with the pork?

That’s totally up to you! Smoked Paprika Pork would go well with baked potatoes and sour cream, Teriyaki Pork needs rice to soak up the sticky sauce. Honey Mustard Pork just calls out for mashed potatoes or a good white bread and Salsa Verde Pork would be lovely with some grilled and buttered corn

Looking for more delicious pork recipes?

If you’re stuck for pork ideas, try my Maple Glazed Pork Chops. If you’re lucky enough to have a juicy tenderloin, try my Salsa Verde Pork Tenderloin or Pork Medallions with Bell Peppers!

Pork Marinades Recipe Card

Four Awesome Pork Marinades

4 Awesome Pork Chop Marinades

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!
4.95 from 18 votes
Prep Time 5 minutes
Total Time 5 minutes
Serves 6 (Covers 4-6 Pork Chops)


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


  • 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.

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

Tried this recipe?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
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 340


  1. 5 stars
    I used the spicy paprika marinade last night, and it was intense. Intensely good, said DH.

    — Hi Kathy! I am so happy you enjoyed this marinade! Thank you so much for taking the time to leave a review! Hopefully lots more delicious pork chops and grilling ahead this summer 🙂 J.

4.95 from 18 votes (16 ratings without comment)

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