Best Pork Chop Marinade (Balsamic Grilled Pork Chops)

A grilled balsamic marinated pork chop sliced to show the juicy interior, served with mashed potatoes.

Best Pork Chop Marinade (Balsamic Grilled Pork Chops)

This easy Pork Chop Marinade with balsamic vinegar, honey, dijon, and fresh herbs makes juicy, flavor packed grilled pork chops. The best marinade for the grill.

Course Main Course

Cuisine American

Keyword pork chop marinade

Prep Time 10

Cook Time 8

Marinade Time 2

Servings servings

Calories 470kcal

Author Jason Decker

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.

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