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This easy pork chop marinade turns plain chops into juicy, flavor packed, restaurant worthy pork in just a few minutes of prep. A savory blend of pesto, garlic, mustard, and a touch of honey tenderizes the meat and gives it a gorgeous caramelized crust on the grill. It is my go to all summer long, served right next to a scoop of our classic potato salad, and it works on the grill, in a grill pan, or under the broiler.
Just whisk, marinate, and grill for the juiciest pork chops of the summer.
Pork Chop Marinade Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 20 minutes plus marinating
- 🍽️ Serving: 4 servings
- ⚡ Calories: 320kcal
- 🌶️ Flavor Profile: Savory, herby, and tangy with a touch of honey sweetness
- ✋ Difficulty: Easy, a quick marinade like our flank steak marinade
Quick Answer
Whisk together pesto, olive oil, minced garlic, apple cider vinegar, honey, whole grain mustard, salt, and pepper in a small bowl. Pour the marinade over bone in pork chops in a zip top bag, seal, and refrigerate for at least 30 minutes. Reserve some marinade to simmer and brush on the chops as they grill.
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Why This Recipe Works
Click to see the technique science
- Acid plus oil tenderizes. Apple cider vinegar gently tenderizes the pork while the olive oil carries flavor deep into the meat and keeps it juicy.
- Pesto does double duty. Prepared pesto packs in garlic, basil, and cheese in one spoonful, building big herby flavor with almost no effort.
- Honey gives you the crust. A little honey helps the chops caramelize on the grill, creating that gorgeous golden, slightly charred crust.
- Mustard balances everything. Whole grain mustard adds a tangy, savory depth that cuts the richness and ties the whole marinade together.
- A quick simmer makes a glaze. Simmering the reserved marinade lets you safely brush it back on as a glossy finishing glaze for extra flavor.
Why You’ll Love This Recipe
- It takes just five minutes to whisk together with pantry and fridge staples, then the marinade does all the work.
- Pesto, honey, and mustard build huge flavor, so even lean pork chops come out juicy, tender, and never bland.
- It is endlessly versatile and pairs perfectly with our grilled corn for an easy summer cookout plate.
Key Ingredients
A short list of fridge and pantry staples builds a marinade with serious flavor. Here is what each one does.
- Bone in pork chops: The bone keeps the meat juicy and adds flavor. Look for chops about one inch thick for the best grilling results.
- Prepared pesto: The flavor shortcut. It loads in basil, garlic, and Parmesan with one easy scoop.
- Olive oil and apple cider vinegar: The oil carries flavor and keeps the pork moist, while the vinegar gently tenderizes.
- Honey and whole grain mustard: Honey helps the chops caramelize while the mustard adds tangy, savory depth.
- Garlic, salt, and pepper: The savory backbone that rounds out the marinade and seasons the pork all the way through.
See recipe card for exact quantities.
Variations and Substitutions
This pork chop marinade is easy to customize to whatever you have on hand.
- Boneless chops: Use boneless pork chops and reduce the grill time slightly so they do not dry out.
- Dijon swap: No whole grain mustard? Use Dijon or yellow mustard for a smoother, sharper tang.
- Add herbs: Stir in fresh rosemary or thyme for an even more aromatic, herby marinade.
- Make it spicy: Add a pinch of red pepper flakes or a spoon of hot honey for a sweet heat finish.
- Other cuts: This marinade is fantastic on chicken or a pork tenderloin too.
How to Make Pork Chop Marinade
- In a small bowl, whisk together the pesto, olive oil, garlic, apple cider vinegar, honey, whole grain mustard, salt, and pepper.
- Place the pork chops in a zip top bag, pour the marinade over, seal, and refrigerate at least 30 minutes. Reserve a little marinade to simmer for basting.
- Preheat and oil the grill, then place the marinated chops on the hot grates.
- Grill, flipping once and brushing with the simmered marinade, until a thermometer reads 145 to 160 degrees. Rest a few minutes, then serve.
Recipe Tips & Tricks
- Marinate long enough. Give the chops at least 30 minutes, or up to overnight, for the deepest flavor and the most tender pork.
- Reserve marinade safely. Set aside some marinade before it touches the raw pork, or simmer the used marinade for a few minutes before basting.
- Do not overcook. Pull the chops at 145 to 160 degrees. Pork keeps cooking as it rests, so this keeps it juicy, not dry.
- Let them rest. Resting the chops for a few minutes after grilling lets the juices settle so they stay moist when you cut in.
- Get a good sear. Resist the urge to move the chops around. Leaving them put gives you those beautiful grill marks and a flavorful crust.
- Bring to room temp. Let the chops sit out for 15 minutes before grilling so they cook more evenly.
Serving Ideas and Suggestions
These marinated pork chops are the centerpiece of an easy summer dinner. Serve them hot off the grill with our grilled corn and a big green salad.
For a true cookout spread, add a scoop of grilled potato salad and some creamy coleslaw on the side.
Leftover chops are delicious sliced cold over a salad or tucked into a sandwich the next day, so this marinade is worth making a double batch.
Pork Chop Marinade FAQs
Marinate pork chops for at least 30 minutes and up to 24 hours. Even a short soak adds flavor, but a few hours gives you the most tender, deeply seasoned chops. Avoid going much past a day or the acid can make the texture mushy.
Never brush raw marinade onto cooked pork. To use it as a basting glaze, either reserve a portion before it touches the raw chops, or simmer the used marinade for a few minutes to make it safe.
Bone in chops about one inch thick are ideal because they stay juicy on the grill. Boneless chops work too, just watch the time closely since they cook faster and dry out more easily.
Absolutely. This marinade works in a grill pan on the stovetop, under the broiler, or even in an air fryer. Cook until the chops reach an internal temperature of 145 to 160 degrees.
Yes, and it is a great make ahead trick. Add the chops and marinade to a freezer bag and freeze. They marinate as they thaw, so just defrost overnight in the fridge and grill.
Grilled corn, potato salad, coleslaw, and a fresh green salad are all classic pairings. Anything you love at a summer cookout works beautifully alongside these chops.
Firing up the grill again? Try our brown sugar brined grilled pork chops next.
Easy Pork Chop Marinade
Ingredients
- 4 bone in pork chops ½ inch thick
- 2 Tbls prepared pesto
- 2 Tbls olive oil
- 2 cloves garlic minced
- 1 Tbs apple cider vinegar
- 2 tsp honey
- 2 tsp whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh chopped parsley for garnish optional
Instructions
- Place pork chops in a plastic zip top bag and set aside.4 bone in pork chops
- In a small bowl mix the pesto, olive oil, garlic, vinegar, honey, mustard, salt, and pepper together.2 Tbls prepared pesto, 2 Tbls olive oil, 2 cloves garlic minced, 1 Tbs apple cider vinegar, 2 tsp honey, 2 tsp whole grain mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Pour the marinade over the pork chops and make sure they are coated in the marinade. Seal the bag and place it in the fridge to marinate for at least 2 hours up to overnight, turning the bag over every few hours, if possible.
- Take the pork chops out of the marinade and set them on a plate. Place the remaining marinade in a small saucepan or skillet and bring it to a simmer over medium heat, immediately remove the pan and set aside.
- Preheat the grill to medium heat and oil the grates.
- Grill the pork chops until just cooked through and a thermometer inserted in the thickest part of the chop reads at least 145°F (we prefer 160°F).
- Flip the chops about halfway through, try not to move them too much so they get a good sear. Brush the chops a couple of times with the leftover marinade within the first 5 minutes of grilling, then discard any remaining marinade.
- Serve immediately with parsley garnish, optional, and desired sides.Fresh chopped parsley for garnish
Notes
- You can also use dried Italian seasoning in place of the pesto, 1 tablespoon will be enough.
- This can also be made on the stovetop using a grill pan.
- You can use this marinade on chicken as well!
- Other cuts of pork can be used but cooking time will be different.
- Easily double this recipe to feed a larger crowd.
- Marinating for at least 2 hours is a must, longer if possible.
Nutrition
Love This Recipe?
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Winner winner porkchop dinner! Another hit.
Yes, drooling has commenced!! Looks yummy.
WOW! these look amazing! I’m pinning my husband would love this! Nice to meet you via SITS!
I love grilled pork chops, but I usually grill them with just a little salt, pepper, and garlic. I have GOT to try your version soon! I found you on Pinworthy Projects and would like to invite you to share this with us at our Friday Frenzy party too. – Angels Homestead
Hi there! Visiting from the Mommy Club link party. Great looking meal! It even looks great in the pre-cooking stages! Sometimes I think about posting a recipe or two but my food never looks that good when in the preparation stages! Great photos. Thanks so much for sharing. I’ve said “great” too many times in one post hehe.
Oooh. I shouldn’t have read this while I was hungry, and out of pork chops.
Yes, I am DROOLING! This sounds so good. I have been looking for a new recipe for pork chops. Found it!!! Pinned for future use.