Bursting with fresh and herby flavors, it’s my go-to marinade no matter how I’m cooking my chops. My Mediterranean-inspired marinade uses fresh herbs to pack my pork chops with so much flavor that I find myself wanting to marinate everything in it. From grilling to baking, this marinade makes every bite delicious! If you really want to add flavor to your meat, it’s hard to beat a good marinade. From my sweet and umami Teriyaki Marinade, to the garlicky Mojo Marinade, to our bold and spicy Jerk Marinade, I have so many flavors to choose from. This pork chop marinade is bright and summery, with plenty of herbs and a squeeze of lemon for freshness.
Ingredients Needed
Olive oil – To help keep the meat moist. Lemons – For some tang, as well as to tenderize the meat. Garlic – Plenty of it. Fresh herbs – Oregano, parsley, thyme and rosemary. If lacking any fresh herbs, substitute 1 teaspoon of dried for every 1 tablespoon of fresh. Salt – The most important ingredient. Pepper – Salt’s longtime companion.
Easy Pork Chop Marinade Recipe
To make this marinade, it’s a simple matter of chopping the fresh herbs and garlic, then whisking everything together. Easy, huh?
How to Marinate Pork Chops
Marinating meat adds great flavor, as well as helps tenderize the meat. One method I use is to place the meat in a Ziploc bag and pour in the marinade. I squeeze out as much air as possible, seal the bag, and lay it flat on a plate. I can also marinate the meat in a shallow dish covered in cling wrap. I recommend marinating for at least one hour. Typically, I marinate the meat in the morning and cook it in the evening, or I marinate it overnight. If I marinate for more than one hour, I keep the pork chops in the refrigerator. I remove them from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Cooking Pork Chops
After your pork chops have absorbed the rich, herby flavors of the marinade, it’s time to cook them to perfection. Whichever method you choose, use the following directions and cook till the internal temperature measures 135ºF with an instant read thermometer (the temperature will continue to rise while they rest).
Cast Iron Skillet: I have a whole post dedicated to Skillet Pork Chops. I heat oil in a large cast-iron skillet over medium-high heat, then add the pork chops and flip them about every minute until they are fully cooked. Grill: First, I heat the grill over medium-high heat. Then, I grill the pork chops for 5 minutes, flip, then cook until done. Oven: To bake them, I start by preheating the oven to 400ºF. I heat a cast iron skillet on the stove top on medium-high heat, then once hot, I sear the pork chops for 2 minutes. I flip the chops, then transfer them to the oven, and bake for 8-10 minutes. For more details, check out my Baked Pork Chops recipe.
Remember, cooking times will vary depending on the thickness of the chops, as well as if they are boneless or bone-in. After cooking, I transfer the pork chops to a plate, cover loosely with foil, and allow to rest for 5 minutes.
Serving Suggestions
The flavor imparted by the marinade is Mediterranean inspired, but not overpowering enough that these pork chops can’t go with just about anything. For some veggie sides, think roasted Asparagus or Broccoli, Grilled Zucchini, Creamed Spinach, Green Beans Almondine, or Southern Squash Casserole. Some of my favorite starchy options are Cheese Grits, Mashed Potatoes, Steak Fries, Sweet Potato Fries, Saffron Rice or Dirty Rice. If you want a great salad pairing, try Caesar, Greek Salad, Wedge Salad, Tabbouleh or Balela Salad. Once you try my easy Pork Chop Marinade, you’ll never go with that bottled stuff again. Fresh is always best! Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Pork Chop Marinade, on our Gypsy Plate… enjoy!
Try these other flavor enhancers:Shawarma SeasoningGreek Chicken MarinadeVindaloo PasteCreole SeasoningCarne Asada MarinadePeri Peri SauceHarissa PasteChili Oil
