Pile of Pink Pork Chops

Last night my husband said "look at that," it was a pile of pink pork chops for five dollars. "It's expensive not to buy it," I said placing them in my cart. We had gone to the market to get milk and bananas and came home with pork chops.

Marinated grilled pork chops
Diana Rattray

30 mins
Prep: 15 mins, Cook: 15 mins
Yield: 4 to 6 Servings

By Diana Rattray


These grilled pork chops are marinated in a mixture of Worcestershire and soy sauces, mustard, spices, and other ingredients. The tangy marinade makes for juicy, flavorful grilled chops. Plan to marinate the chops for 3 to 6 hours for the best flavor.

For best flavor, use bone-in center cut pork loin chops. Boneless chops may be used for the recipe as well. Or try the marinade with bone-in or boneless country-style ribs. Any lean cut of pork you would cook on the grill may be marinated.

Serve these pork chops with your favorite potato salad and sliced fresh vegetables for a memorable family cookout.

What You'll Need

4 to 6 center cut loin pork chops on the bone, about 1 inch in thickness
1/4 cup low sodium soy sauce or tamari
3 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 tablespoon brown mustard, Dijon, or a gourmet mustard blend
2 tablespoons brown sugar, packed
1 clove garlic finely minced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

How to Make It

Pat the pork chops dry with paper towels.
Put the chops in a large, zip-close food storage bag or nonreactive container with a lid.
In a bowl, combine the soy sauce, Worcestershire sauce, vegetable oil, apple cider vinegar, mustard, brown sugar, garlic, salt, and pepper. Pour the marinade mixture over the pork chops.
Seal the bag or put a lid on the container and turn to thoroughly coat the pork chops. Refrigerate for 3 to 6 hours, turning the bag or container occasionally.

Grill the pork chops over direct high heat for 5 to 7 minutes on each side, or until the chops register at least 145 F (63 C) — ​the minimum safe temperature for pork — on an instant-read thermometer. If the pork chops are very thick, allow more time.

Serves 4 to 6.

Variations

Use white or red wine vinegar in the marinade instead of cider vinegar.