Whisk it together, pour it over the pork, and walk away — this pork chop marinade does all the work for you and delivers juicy, flavorful results every single time.
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For more grilling recipes, check out my Asian Chicken Thigh Marinade, Asian Tri-Tip Steak Marinade, and Mexican-Inspired Chicken Marinade.
Pork chops are one of the most underrated proteins for summer grilling. They're budget-friendly, high in protein, and when marinated properly, they come out incredibly juicy and flavorful. The problem is that most pork chops get cooked plain and end up dry and boring. This pork chop marinade is the fix.
This simple pork chop marinade recipe uses pantry staples — soy sauce, brown sugar, garlic, red wine vinegar, and Worcestershire — that come together in about 5 minutes. Marinate for 8–24 hours, then grill for 12 minutes, and you're done.
It works just as beautifully as a pork steak marinade, too, making it one of the most versatile grilling recipes in the rotation. Throw it together the night before or the morning of, and dinner is essentially taken care of.
For more pork inspiration: Pork Chop Tacos with Pineapple Jalapeño Salsa and Dijon Pork Tenderloin Marinade.
Marinating Time Guide
Minimum: 2 hours (flavor will be lighter)
Recommended: 8–12 hours
Maximum: 24 hours. Any longer and the acid starts to break down the meat and texture suffers
Thin-cut pork chops: 4–8 hours is plenty, because they have more surface area relative to their thickness, and they absorb the marinade faster.
Thick-cut or bone-in chops/pork steaks: The full 8–24 hours give the marinade time to penetrate deeper. Don't rush it.
Can't cook within 24 hours? Freeze the marinated raw pork (see storage section below). This is actually one of the best meal prep moves for busy weeks.
Important Ingredients & Substitutions
Low-sodium soy sauce — Makes the savory, salty base of the marinade. Regular soy sauce works, but the result will be saltier. Coconut aminos are a great gluten-free substitute.
Worcestershire sauce — Adds depth that's hard to replicate — but a small splash of balsamic vinegar can substitute in a pinch. Check the label for gluten-free versions if needed.
Brown sugar — For a light sweetness. Use light brown sugar for a lighter molasses note. Dark brown sugar is richer and slightly more intense. Honey substitutes well, giving the marinade a light floral sweetness.
Red wine vinegar — The tenderizing acid. Apple cider vinegar or white wine vinegar both work well.
Italian seasoning — An easy way to add herbs (basil, oregano, thyme) in one ingredient. Use fresh spices for the best flavor.
Fresh garlic — Sliced cloves, not minced. Sliced garlic infuses the marinade with a more subtle, rounded garlic flavor without the sharpness of minced or pressed.
How to Cook Marinated Pork Chops
No matter your method, you can get tender and juicy chops!
Grilling
- Preheat grill to medium heat
- Add the chops and pour half the marinade on top
- Reduce to medium-low and cook 9–12 minutes, turning every 3–4 minutes, basting with remaining marinade halfway through
- Done at 145°F internal temperature
- Rest 3–5 minutes before slicing
Stovetop (Cast Iron)
- Heat a cast iron skillet over medium-high heat with a drizzle of avocado or canola oil
- Sear the chops 3–4 minutes per side until golden brown
- Reduce the heat and cook through to 145°F internal temperature
- Rest 3–5 minutes before slicing
Oven
- Preheat oven to 400°F
- Place chops in a greased oven-safe baking dish
- Bake for 20-25 minutes until internal temperature reaches 145°F (chops thicker than ¾ inch may need a few extra minutes)
How to know when done: Always use a meat thermometer (affiliate link). The USDA safe internal temperature for pork is 145°F. At this point, the pork will be juicy with a slight blush in the center, which is completely normal and safe.
Recipe Variations
The classic soy-garlic-brown sugar version is a great foundation, but there are many ways to riff on it:
- Asian-Inspired — Add 1 teaspoon of freshly grated ginger and 1 teaspoon of sesame oil. Finish with a sprinkle of sesame seeds and sliced green onion.
- Honey Mustard — Substitute honey for the brown sugar and add 1 tablespoon Dijon mustard. Bright, tangy, and crowd-pleasing.
- Spicy — Add 1–2 tablespoons sriracha or chili oil to the base marinade for heat.
- Jamaican Jerk — Swap the Italian seasoning for Jamaican jerk seasoning. Bold, smoky, and great for summer cookouts.
- Herb-Forward — Skip the Italian seasoning and use 1 teaspoon each of chopped fresh rosemary and thyme. Feels more elegant for a dinner party or Sunday supper.
How to Make Pork Chop Marinade
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Combine the soy sauce, Worcestershire sauce, olive oil, brown sugar, red wine vinegar, Italian seasoning, and sliced garlic in a mixing bowl. Whisk until the sugar dissolves and everything is combined.
Step 2: Add the pork chops or pork steaks to the marinade and turn to coat on all sides. Cover and refrigerate for 8–24 hours, turning the pork in the marinade once or twice if you think of it.
Step 3: When ready to cook, grill over medium heat for 9–12 minutes, turning every 3–4 minutes and basting with the remaining marinade halfway through, until the internal temperature reaches 145°F.
Step 4: Rest for 3–5 minutes before slicing and serving. Enjoy hot!
Chelsea's Recipe Pro-Tips
- Let the pork rest — 3–5 minutes after cooking lets the juices redistribute into the meat instead of running out when you cut it. Worth the wait.
- Marinate overnight for best results — There's a reason this is called a 24-hour pork chop marinade in some circles. The longer it sits, the more the flavors penetrate and the more tender the result.
- Baste while grilling — Pouring the marinade over the chops while they cook adds another layer of flavor and keeps the surface moist. The brown sugar caramelizes on the grill creating those gorgeous golden, slightly sticky edges — don't skip the basting step.
- Use for chicken too — This marinade works well chicken, whether breasts or thighs. Make a double batch and use it for a mixed grill — pork chops on one side, chicken on the other.
- Pat dry before cooking if you want a better sear — If you're doing stovetop or oven, pat the surface lightly with paper towels before cooking. A drier surface = better browning.
Make-Ahead & Storage Directions
- Refrigerating cooked pork: Leftovers keep covered in the refrigerator for 3–4 days.
- Freezing marinated raw pork: This is the best meal prep move. Add the pork and marinade to a zip-top bag, press out the air, and freeze for up to 3 months. The pork marinates as it thaws! Defrost in the refrigerator overnight, then grill as directed.
- Reheating: Reheat in a 350°F oven in a foil-covered pan with a small splash of water for 15–20 minutes until warmed through. The air fryer also works well (300°F for 3-5 minutes per side). If using the microwave, heat on gentle to prevent the meat from getting tough and chewy.
Serving Suggestions
Pork chops are one of the most underrated Memorial Day grilling options — and this pork steak marinade is exactly what makes them shine. Serve alongside Broccoli Slaw, Air Fryer Green Beans, or Balsamic Pasta Salad for a fast, complete summer dinner.
Roasted Potatoes and Carrots or Roasted Brussels Sprouts and Sweet Potatoes make heartier sides for cooler evenings.
Pork Chop Marinade FAQs
8–24 hours is the sweet spot. Thin-cut chops can get away with 4–8 hours. Don't go beyond 24 hours — the acid in the marinade will start to break down the texture of the meat.
Yes — overnight is actually the ideal. Mix the marinade and add the pork before bed, and it's ready to cook by dinnertime the next day.
Yes — place the raw pork and marinade in a zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator and grill as directed. The pork continues to marinate as it thaws, which is a bonus.
Soy sauce adds savory umami flavor and, combined with the acid in the marinade, helps tenderize the meat and allows the other flavors to penetrate deeper into the pork.
Yes — this works as a pork steak marinade, a pork tenderloin marinade, and even on thin-cut chops. It also works beautifully on chicken breasts or thighs.
Use a meat thermometer. The USDA-safe internal temperature for pork is 145°F. At this point the center may still have a slight blush — that's normal and safe. Don't cook past 160°F or you'll lose the juiciness.
Yes — honey substitutes for brown sugar in equal measure. It gives a slightly more floral sweetness and caramelizes just as beautifully on the grill.
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More Pork Recipes
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Recipe Card
Pork Chop Marinade
Equipment
- Grill pan optional
Ingredients
- ¼ cup low-sodium soy sauce
- 1 ½ teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- 2 tablespoons packed light brown sugar
- 3 tablespoons red wine vinegar
- ½ teaspoon dried Italian seasoning
- 2 cloves garlic sliced
- 1 ½ - 1 ¾ lbs pork chops or pork steaks
Instructions
- Whisk together soy sauce, Worcestershire sauce, olive oil, brown sugar, red wine vinegar, Italian seasoning, and garlic in a mixing bowl until the sugar dissolves.
- Add pork and turn to coat. Cover and refrigerate 8–24 hours, turning occasionally.
- Preheat grill to medium. Add pork and pour half the marinade on top. Reduce to medium-low and cook 9–12 minutes, turning every 3–4 minutes and basting with remaining marinade halfway through, until internal temperature reaches 145°F.
- Rest 3–5 minutes before slicing. Serve hot.
Notes
- Thin-cut chops: Marinate 4–8 hours.
- Oven method: 400°F for 15–20 minutes, until the internal temperature reaches 145°F.
- Stovetop: Sear in a hot cast iron skillet 3–4 minutes per side.
- Honey sub: An equal measure of honey can be used in place of brown sugar.
- Gluten-free: Use coconut aminos instead of soy sauce and a GF Worcestershire sauce.
- Freezer: Freeze marinated raw pork in a zip-top bag for up to 3 months. Thaw overnight in the fridge and grill as directed.
- Storage: Cooked pork keeps in the refrigerator 3–4 days.
- Reheat: 350°F oven, foil-covered, 15–20 minutes, air fryer at 300°F, 5 minutes per side, or heat in the microwave on gentle heat.
- Works on chicken — great for a mixed grill.
