EASY Grilled Pork Chop Marinade
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We’ve been making this easy Pork Chop Marinade for years, and it’s still one of my favorite ways to grill juicy, flavorful pork loin chops. With just a few basic pantry ingredients, you can whip it up in minutes — and even if you only have time to marinate for an hour or two, the results are always delicious.
Sheila’s Recipe Snapshot for Pork Chop Marinade
The best part about this grilled pork chop marinade is that you can use it for grilling, baking, or pan-searing!
This recipe has been a staple in my kitchen for years — I actually scribbled it on a yellow Post-it note way back when and tucked it into my recipe box for safekeeping. (Who still uses a recipe box these days?)
When I plan ahead, I let the chops soak for least 4 to 8 hours — or even overnight — but even if you only have time to marinate the pork for an hour or two, they still turn out perfectly tender.
I’m pretty sure this marinade recipe first came from the back of a pork tenderloin package, but after countless backyard dinners, it’s become my tried-and-true version. And while it’s perfect for grilling, this marinade also works just as well for baking or pan-searing. No matter how you cook it, you’ll end up with juicy, flavorful pork chops every time.
Ingredient Notes for Grilled Pork Chop Marinade
- Fresh Lime Juice | The acidity from fresh lime juice helps tenderize the pork, but bottled lime juice will do in a pinch.
- Olive Oil | A good-quality extra-virgin olive oil adds richness and helps the marinade cling to the meat.
- Soy Sauce | Brings savory flavor and adds just a touch of saltiness to the pork.
- Honey | A touch of sweetness balances the acidity and saltiness while helping the pork caramelize on the grill or in the skillet.
- Garlic | Fresh minced garlic cloves add a little zing!
- Freshly Ground Black Pepper | Rounds out the flavors with a touch of spice.
- Pork | I use this marinade for grilling boneless pork chops that are at least 1-inch thick — they stay juicy and flavorful.
Variations and Substitutions
- Citrus Swap: Lemon juice or even orange juice can replace lime juice for a slightly different flavor profile.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Sweeteners: Replace honey with brown sugar, maple syrup, or agave nectar.
- Garlic: Use ½ teaspoon of garlic powder if fresh garlic isn’t available.
- Add Spice: Stir in crushed red pepper flakes or a little hot sauce for a kick.
How to Make Pork Chop Marinade Recipe
It’s as easy as mix, marinate, and walk away until it’s grill time!
MIX UP THE PORK CHOP MARINADE. Whisk together olive oil, fresh lime juice, soy sauce, honey, minced garlic, and freshly ground pepper in a small bowl.
POUR OVER THE MEAT. Place the boneless chops in a gallon-size ziplock bag, then pour the marinade over the top. Squeeze out the excess air before sealing, then place the bag in the refrigerator for several hours, up to overnight.
COOK ON THE GRILL. Heat the grill to 400°F and cook the meat over direct heat. One-inch pork chops should cook for 8 to 12 minutes, until the internal temperature reaches 140°F. If the chops are thin, leave the grill lid open. Thick chops will do better with the lid closed.
REST AND SERVE. Once removed from the grill, the meat will continue cooking a bit. Tent with foil and allow them to rest for 3 to 5 minutes before serving to lock in the juices. The chops should reach a safe internal temperature of 145°F, but always test with an instant-read thermometer to confirm.
More Recipe Success Tips
Frequently Asked Questions
Soaking them in a salty brine or marinade is the trick for tenderizing pork chops. My pork chop marinade recipe gets saltiness — as well as plenty of flavor — from the soy sauce.
Pork chops are done when the juices run clear when pressed (not pierced) with a fork and the internal temperature reaches 145 degrees F.
Overcooking will dry out the meat, causing it to be tough and chewy. To avoid overcooking, remove the chops from the grill when they reach an internal temp of 140°F and tent them with aluminum foil for 5 minutes for juicy pork chops. Remember, meats will continue cooking even after you remove them from the heat.
Thinner marinated pork chops will cook quickly, so watch carefully. Grilling thinner chops over indirect heat is also a good idea.
Storage and Reheating Tips
- You can make this marinade a day or two ahead and refrigerate it until you’re ready to add the pork. Once the meat is added, always keep it refrigerated while marinating — never at room temperature.
- After the raw pork has soaked, the marinade isn’t safe to reuse for another batch of meat. If you’d like to turn it into a sauce, bring it to a full boil first; otherwise, discard it.
Looking for More Pork Chop Recipes?
Try my Instant Pot recipe with apple gravy or this baked version with an orange mustard glaze. You can also skip the marinade and serve your grilled pork chops with peach salsa instead.
What to Serve With Marinated Grilled Pork Chops
Keep things simple with a side of steamed broccoli or grilled corn on the cob. These marinated pork chops are also delicious with my tangy no mayo coleslaw and some homemade dinner rolls.
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Best Pork Chop Marinade
Ingredients
- 4 1-inch boneless pork loin chops
Marinade
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- ½ cup soy sauce
- ¼ cup honey
- 2 cloves garlic minced
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the pork chops in a gallon-size ziplock bag.
- In a small bowl, whisk together the marinade ingredients. Pour over the pork chops in the bag, seal, and refrigerate for 4 to 8 hours, or overnight.
- Preheat the grill to 400 degrees. Grill the chops over direct heat for 8 to 12 minutes, flipping every 3 to 4 minutes, until the chops reach an internal temperature of 140°F..
- Remove the chops from the grill and allow to rest for 3 minutes before serving to seal in the juices.
Notes
- To Pierce or Not to Pierce: There are mixed opinions on piercing pork chops before marinating them. Some believe this releases the meat’s natural juices, leading to flavor loss. Others believe this helps the brine penetrate deep into the meat, yielding more tender results.
- My Rule: If you are cooking a thin chop, definitely do not pierce it before marinating. For thicker cuts — more than 1-inch thick — pierce the chops if you are marinating for less than 2 hours.
- To Get a Nice Sear: Pat the meat dry before grilling and don’t overcook — pork chops are done when the juices run clear and they reach an internal temperature of 140°F.
- Storage: You can make this marinade a day or two ahead and refrigerate it until you’re ready to add the pork. Once the meat is added, always keep it refrigerated while marinating — never at room temperature. After the raw pork has soaked, the marinade isn’t safe to reuse for another batch of meat.
- To Make a Sauce: After removing the pork, pour the marinade into a small saucepan and bring it to a full boil for about 5 minutes. This step kills any bacteria, making the sauce safe to reuse as a glaze or drizzle over the cooked chops.
- Pan-Searing: Heat a little olive oil in a large skillet over medium-high heat. Add the marinated pork chops (discard any remaining marinade) and cook for 3 to 5 minutes per side, or until the internal temperature reaches 140°F. Let the chops rest for 3 to 5 minutes before serving so the juices redistribute.
- Baking: Preheat the oven to 375°F. Place the marinated pork chops on a foil-lined or lightly greased baking sheet. Bake for about 15 minutes, or until the internal temperature reaches 140°F. Allow the pork to rest a few minutes before serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
We just loved how tender and delicious this marinade added to our pork chops. We used some thick cut bone in chops and they were amazing!
We LOVED this marinade!! We grill a lot of pork chops and this made them so juicy and tender!
This is such a flavorful marinade for pork chops! (I bet it would be really tasty with grilled steaks, too.) Thanks for the grilling tips, too. Used my instant read thermometer to pull the pork chops off the grill as soon as they reached 140 degrees, and tented with foil like you suggested. Pork chop perfection!
This marinade was AWESOME! We made pork chops tonight that marinaded in it and wow. They were delicious!
We eat a lot of chicken and pork in our house so I am always looking for a great marinade or dry rub. I stumbled upon this one and was skeptical about the soy but with the honey it made perfect sense! I added a few extra garlic cloves, because you can never have too much garlic in my opinion. It was so TASTY!! A keeper for sure!
Such an easy and delicious way to good pork