Best Pork Chop Marinade

Contributed By: Parker


2 large pork chops
¼ cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 tablespoons lemon juice
2 tablespoons spicy brown mustard
4 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon mesquite-flavored seasoning
½ teaspoon dried parsley flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper


Step 1
Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
Step 2
Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Helpful Hints:

This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.
Prep: 10 mins
Additional: 6 hrs
Total: 6 hrs 10 mins
Servings: 2
Yield: 2 servings
Cook's Notes:
Increase amount of marinade if cooking a larger portion.
To grill chops, preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chops until nicely browned on each side and the meat is slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
Per Serving: 756 calories; protein 62.1g; carbohydrates 29.6g; fat 41.7g; cholesterol 159.8mg; sodium 1450.7mg.

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