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This Pork Chop Marinade is the easiest way to turn plain pork chops into juicy, flavor packed perfection, with tangy balsamic, sweet honey, garlic, and fresh herbs. It is my go-to all summer long, and the kids actually cheer when these hit the grill. Whip it up for a backyard cookout right alongside our BBQ ribs.
A quick balsamic and honey marinade gives boneless pork chops big flavor and a beautiful caramelized crust on the grill.
Pork Chop Marinade Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 8 minutes
- ⏳ Total Time: 2 hours 18 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 470kcal
- 🌶️ Flavor Profile: Tangy, sweet, and savory with balsamic, honey, and fresh herbs
- ✋ Difficulty: Easy, as simple as our London broil marinade
Quick Answer
To make this pork chop marinade, add balsamic vinegar, olive oil, honey, minced garlic, dijon mustard, salt, fresh thyme, rosemary, and black pepper to a zip-top bag and massage to combine. Add the pork chops, seal, and coat them well, then refrigerate for at least 2 hours. Grill the chops over medium-high heat for 3 to 4 minutes per side until they reach 145 degrees F.
Jump to:
- Pork Chop Marinade Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pork Chop Marinade
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pork Chop Marinade FAQs
- Other Recommended Grilling Recipes
- Best Pork Chop Marinade (Balsamic Grilled Pork Chops)
Why This Recipe Works
Click to see the technique science
- Balsamic vinegar tenderizes the pork. The acid in the balsamic gently breaks down the meat so the chops turn out juicy and tender, not tough.
- Honey builds a caramelized crust. The natural sugars in the honey help the pork chops develop a gorgeous, glossy char on a hot grill.
- Dijon helps the marinade cling. Mustard acts as an emulsifier, holding the oil and vinegar together so the marinade coats every chop evenly.
- Fresh herbs add savory depth. Thyme and rosemary infuse the pork with earthy, aromatic flavor as it marinates.
- A short marinade is all it takes. Just 2 hours in the bag packs in plenty of flavor, so dinner is mostly hands-off prep.
- It works on more than pork. The same balanced marinade is delicious on chicken, pork tenderloin, or steak, making it a reliable cookout staple.
Why You’ll Love This Recipe
- It turns budget friendly pork chops into a juicy, flavor packed dinner with almost no effort.
- It is mostly hands-off, just mix, marinate, and grill, perfect for an easy cookout with BBQ ribs and sides.
- The balanced balsamic and honey marinade also works beautifully on chicken, steak, or pork tenderloin.
Key Ingredients
A handful of pantry staples make this big flavor marinade. Here are the ones that matter most.
- Balsamic vinegar: The tangy, slightly sweet base of the marinade that tenderizes the pork and builds deep flavor.
- Honey: Balances the tang of the balsamic and helps the chops caramelize into a gorgeous crust on the grill.
- Dijon mustard: Adds a savory bite and helps the marinade cling to the pork.
- Fresh thyme and rosemary: Earthy fresh herbs that infuse the pork with savory, aromatic flavor.
- Boneless pork chops: Pork loin chops soak up the marinade beautifully and stay juicy on a hot grill.
See recipe card for exact quantities.
Variations and Substitutions
This pork chop marinade is easy to make your own:
- Use a different cut: This marinade works great on bone-in pork chops, pork tenderloin, or even chicken.
- Bake or pan-sear instead: No grill? Sear the chops in a hot skillet or roast them at 400 degrees F until they hit 145 degrees.
- Add heat: Stir a pinch of red pepper flakes or a spoon of hot sauce into the marinade for a spicy kick.
- Swap the vinegar: Apple cider vinegar or red wine vinegar can stand in for the balsamic for a different tang.
How to Make Pork Chop Marinade
- Add the balsamic vinegar, olive oil, honey, garlic, dijon, salt, thyme, rosemary, and black pepper to a zip-top bag. Seal and massage the bag so the ingredients are distributed and dissolved.
- Add the pork chops, seal the bag again, and massage the marinade into the pork, making sure every piece is fully coated.
- Place the bag in the refrigerator and marinate for at least 2 hours or up to 6 hours.
- Preheat the grill to medium-high and oil the grates. Remove the chops from the bag and discard the marinade. Grill 3 to 4 minutes per side until they reach an internal temperature of 145 degrees F, then serve immediately.
Recipe Tips & Tricks
- Do not over-marinate, 2 to 6 hours is the sweet spot, since too long in the acidic marinade can make the pork mushy.
- Discard the used marinade, it has touched raw pork, so never reuse it as a sauce unless you boil it first.
- Bring the chops to room temperature before grilling so they cook evenly and stay juicy.
- Use a meat thermometer, pull the chops at 145 degrees F for perfectly cooked, juicy pork.
- Let them rest for 5 minutes after grilling so the juices redistribute before you slice.
- Oil the grates well, the honey in the marinade can stick, so a well-oiled grill gives you clean grill marks.
Serving Ideas and Suggestions
These grilled pork chops are a cookout star. Serve them with creamy mashed sweet potatoes, Southern collard greens, or a fresh garden salad for an easy summer dinner.
Round out a backyard feast with our BBQ ribs and pulled pork, or keep it lighter with lemon chicken foil packets cooked right on the grill.
Slice any leftover pork chops thin and pile them onto salads, grain bowls, or sandwiches the next day. The balsamic flavor is just as good cold as it is hot off the grill.
Pork Chop Marinade FAQs
Pork chops should marinate for at least 2 hours and up to 6 hours in this balsamic marinade. That window gives the pork plenty of time to soak up flavor and tenderize. Avoid marinating much longer than 6 hours, because the acid in the balsamic vinegar can start to break the meat down too much and make it mushy.
Yes, you can mix the pork chop marinade up to 3 days ahead and store it in an airtight container in the refrigerator. You can also add the pork chops to the marinade and freeze the bag for up to 3 months. Thaw it in the fridge overnight, and the chops will marinate as they defrost, ready to grill.
Absolutely. After marinating, you can sear the pork chops in a hot oiled skillet for 3 to 4 minutes per side, or roast them in a 400 degree F oven until they reach 145 degrees. Both methods give you juicy, flavorful chops with a nice crust, even without a grill.
This marinade works with boneless or bone-in pork chops, pork tenderloin, and pork loin. Thicker cuts may need a few extra minutes of cook time, so use a meat thermometer and pull the pork at 145 degrees F. The marinade is also delicious on chicken breasts, thighs, and even steak.
Grilled pork chops are done at an internal temperature of 145 degrees F, measured at the thickest part with a meat thermometer. At that temperature the pork is juicy and safe to eat with a slightly pink center. Let the chops rest for about 5 minutes after grilling so the juices redistribute before serving.
Do not reuse the marinade straight from the bag, since it has been in contact with raw pork. If you want a sauce, set aside some fresh marinade before adding the pork, or bring the used marinade to a full rolling boil for several minutes to make it safe. A fresh balsamic glaze is an easy alternative.
Love an easy marinade? Try our London broil marinade and fire up our BBQ ribs next.
Best Pork Chop Marinade (Balsamic Grilled Pork Chops)
Ingredients
- 1/3 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 garlic cloves minced
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1 teaspoon fresh chopped thyme
- 1/2 teaspoon fresh chopped rosemary
- 1/2 teaspoon black pepper
- 2 pounds boneless pork loin chops
Instructions
- Place the vinegar, olive oil, honey, garlic, dijon, salt, thyme, rosemary, and pepper into a zip-top bag.1/3 cup balsamic vinegar, 2 tablespoons olive oil, 2 tablespoons honey, 2 garlic cloves, 1 tablespoon dijon mustard, 1 teaspoon salt, 1 teaspoon fresh chopped thyme, 1/2 teaspoon fresh chopped rosemary, 1/2 teaspoon black pepper
- Close the bag and massage the ingredients together so they are distributed and dissolved.
- Add the pork chops, seal the bag again, and massage the marinade into the pork, making sure every piece is covered.2 pounds boneless pork loin chops
- Place in the fridge for at least 2 hours or up to 6 hours to marinate.
- Preheat the grill to medium-high heat and oil the grill grates.
- Take the pork chops out of the bag and discard the marinade.
- Place the pork chops on the grill and cook until they reach an internal temperature of at least 145 degrees F, 3-4 minutes per side. If desired, rotate the chops 45° while on the grill for the cross-hatch look. Serve immediately.
Notes
- Marinate Ahead: Marinate the pork chops for at least 2 hours or up to 6 hours for the best flavor.
- Use Fresh Herbs: Fresh thyme and rosemary give the marinade a vibrant taste, but dried herbs work in a pinch.
- Grill Marks: For beautiful grill marks, rotate the pork chops 45° halfway through cooking on each side.
- Avoid Overcooking: Use an instant-read thermometer to check the internal temperature to avoid dry pork chops.
- Resting Time: Let the pork chops rest for a few minutes before serving to retain their juices.
- Serve with Sides: Pair these pork chops with grilled vegetables, a fresh salad, or mashed potatoes for a complete meal.
Nutrition
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