Pork Chop Marinade Recipe
Savory and sweet Pork Chop Marinade creates the most juicy, tender, flavor packed pork chops ever made. Can be used for pork tenderloin, chicken and steak, too.
Servings: 8
Cost: $15
Equipment
- 1 measuring cup
Ingredients
Pork Chops
- 8 pork chops 1/2-inch thick, approximately 2 pounds total
Marinade
- 6 ounces pineapple juice
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
Instructions
- Whisk the pineapple juice, apple cider vinegar, olive oil, Worcestershire sauce, brown sugar, Italian seasoning, garlic powder, smoked paprika, salt and black pepper together in a bowl or measuring cup.
- Place the pork chops in a large zip-top bag or covered container. Pour the marinade over the pork and turn to coat.
- Refrigerate the pork chops for 4 to 10 hours.
- Remove the pork chops from the marinade and discard the used marinade.
- Grill according to my Grilled Pork Chops method or bake at 375˚F for approximately 15 to 20 minutes, depending on thickness.
- Check the pork with an instant-read thermometer and allow the chops to rest for about 5 minutes before serving.
Notes
- Do not marinate the pork chops for longer than about 10 hours.
- Always marinate pork in the refrigerator.
- Cooking time will vary depending on the thickness of the pork chops.
- Discard any marinade that has come in contact with raw pork.
- Unused marinade can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
Nutrition
Calories: 263kcal | Carbohydrates: 13g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1053mg | Potassium: 661mg | Fiber: 1g | Sugar: 10g | Vitamin A: 457IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg