1cupOilneutral cooking oils like Canola or Avocado
1tbspWorcestershire Sauceor Soy sauce, coconut aminos as substitutes
1tbspChampagne vinegaror red wine vinegar, balsamic or apple cider
2 1tbspLemon juice
Fresh rosemaryThyme or dill are also great additions
1tspsalt
1/2tspblack pepper
Instructions
Smash the garlic.
Whisk all of the marinade ingredients together in a small bowl.
Pour the marinade over your raw pork chops and store in a resealable bag or air-tight container in the fridge. Marinate for at least 30 minutes and up to 8 hours.
When ready to grill, remove the pork from the marinade and pat it dry with paper towels before placing it on the grill grates. Any excess marinade can cause flare-ups, so it’s best to remove as much as possible.
Notes
This marinade is great for any type of pork chop: boneless or bone-in pork chops, pork porterhouse steaks, pork loin, and even pork tenderloin.
Pork is best marinated for at least 2 hours and up to 8. But even 30 minutes will help infuse a little extra flavor.
If you add sugars to the marinade, remember that it can help with nice grill marks and add a little sweetness but also can burn when the sugars caramelize on the heat of the grill pan or cast iron skillet. Use sparingly.
Pork is best when cooked to an internal temperature of 145 degrees F, which may result in a slightly pink center. Use a digital meat thermometer to ensure accuracy.
You can use a variety of herbs and spices to change the flavor profile of this marinade like: