Brown Sugar Pork Chop Marinade

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Brown Sugar Pork Chop Marinade This brown sugar pork chop marinade is made in one gallon-sized zip-top bag, then used with four bone-in pork chops. The same marinating process works whether the chops are baked or grilled, so the cooking method can be chosen after the pork has had time to refrigerate.

Watch How to Make It

Brown sugar, extra virgin olive oil, reduced-salt soy sauce, Worcestershire sauce, salt, black pepper, and minced garlic are mixed before the pork chops are added. The chops need at least 2 hours in the refrigerator, with overnight marinating preferred to allow the flavors to fully develop.

Why You'll Love This Recipe

This recipe keeps the preparation focused: mix the marinade, coat the pork chops, and refrigerate. After marinating, the chops can be cooked in a 400°F oven or on a medium-high grill.

Both cooking options account for differences in pork chop thickness. Baking takes 20 to 25 minutes, while grilling takes approximately 4 to 6 minutes per side, but the stated internal temperature of 145°F is the final doneness target for either method.

The remaining marinade is discarded before cooking, whether the pork chops are headed to a baking dish or the grill. That creates a clear transition from the refrigerated marinating step to the selected cooking method.

Ingredients You'll Need

For the marinade, you will need 2 tablespoons brown sugar, 1/4 cup extra virgin olive oil, 1/4 cup reduced-salt soy sauce, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 3 minced garlic cloves. These ingredients are combined in the bag before the pork chops are added.

Use 4 bone-in pork chops. Because the cooking time varies with the thickness of the chops, a meat thermometer is especially useful for confirming the 145°F internal temperature rather than relying on the time range alone.

A gallon-sized zip-top bag is used for mixing and marinating. If baking, have a baking dish ready for the marinated pork chops; if grilling, preheat the grill to medium-high heat before the chops are cooked.

How To Make It

Start by adding the brown sugar, extra virgin olive oil, reduced-salt soy sauce, Worcestershire sauce, salt, ground black pepper, and minced garlic to a gallon-sized zip-top bag. Do not add the pork chops until the marinade ingredients have been combined.

Mix the ingredients well in the bag. Add the 4 bone-in pork chops and make sure each chop is thoroughly coated in the marinade before sealing the bag.

Refrigerate the sealed bag for at least 2 hours. Overnight is preferred, giving the marinade more time to develop before the pork chops are cooked.

For baked pork chops, preheat the oven to 400°F after the marinating time. Transfer the marinated pork chops to a baking dish, then discard the remaining marinade from the bag.

Bake the pork chops for 20 to 25 minutes, with the exact time depending on the thickness of the chops. Check that the internal temperature reaches 145°F before removing them from the oven.

Let the baked pork chops rest for 3 minutes before serving. This rest comes after the chops have reached the stated internal temperature.

For grilled pork chops, preheat the grill to medium-high heat. Remove the pork chops from the marinade and discard the remaining marinade before placing the chops on the grill.

Grill the pork chops for approximately 4 to 6 minutes per side. As with the baked method, the thickness of the pork chops affects the cooking time, so cook until the internal temperature reaches 145°F.

Use a meat thermometer to check for doneness, particularly when grilling. The thermometer provides the stated way to confirm that the pork chops have reached 145°F for the juiciest results.

Serving & Variations

Serve the baked pork chops after their 3-minute rest. For the grilled method, serve the chops after they have cooked to the stated 145°F internal temperature.

The two recipe options are baking and grilling, with the same brown sugar marinade used for both. The oven method places the marinated chops in a baking dish at 400°F, while the grill method cooks them over medium-high heat.

Keep the difference in timing in mind when selecting a method. Baked pork chops cook for 20 to 25 minutes, while grilled pork chops cook for about 4 to 6 minutes per side; in both cases, thickness affects the timing and the thermometer confirms doneness.

Wrapping Up

This recipe uses one marinating process for four bone-in pork chops, followed by either an oven or grill finish. Mix the marinade in the zip-top bag, coat the pork chops thoroughly, and refrigerate for at least 2 hours or preferably overnight.

Whichever cooking method you choose, discard the remaining marinade before cooking and use the 145°F internal temperature as the final guide. Bake at 400°F and rest the chops for 3 minutes, or grill over medium-high heat for the stated time per side.

Recipe created by Cookinwithbabe for Trust Me Try It.

Brown Sugar Pork Chop Marinade

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Servings: 4

Ingredients

• 2 tbsp brown sugar
• 1/4 cup extra virgin olive oil
• 1/4 cup reduced-salt soy sauce
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp ground black pepper
• 3 clove garlic, minced
• 4 bone-in pork chops

Instructions

• In a gallon-sized zip-top bag, combine all the ingredients except the pork chops.
• Mix well, then add the pork chops, ensuring they are thoroughly coated in the marinade.
• Seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully develop.
• For baked pork chops, preheat the oven to 400°F.
• Place the marinated pork chops in a baking dish and discard the remaining marinade.
• Bake for 20-25 minutes, depending on the thickness of the chops, or until the internal temperature reaches 145°F.
• Let the pork chops rest for 3 minutes before serving.
• For grilled pork chops, preheat the grill to medium-high heat.
• Remove the pork chops from the marinade and discard the remaining marinade.
• Grill for approximately 4-6 minutes per side, depending on the thickness, or until the internal temperature reaches 145°F.
• For the juiciest results, use a meat thermometer to check for doneness.