Marinated Pork Chops
A strongly flavoured marinade that’s tangy, sweet with a touch of heat. Pork chops have never tasted so good!
I am sooo happy with this marinade. Not being a natural lover of pork, l was challenged one evening when a friend called asking for a pork marinade NOW!!
Sadly, l didn’t have one at the time. I promised to work on it and l did.
I eventually came up with a marinade that’s savoury, sweet and as l said in my intro, has a little heat.
This marinade would also work nicely for other cuts of meat.
Even so, l’m glad l was asked specifically for a pork marinade as now l enjoy my pork chops a whole lot more!
Fingers crossed my friend does too. 🤞
- 4 pork chops (note 1)
- 1 tbsp orange marmalade
- 3 tbsp soy sauce (regular)
- 1 tbsp Worcestershire sauce
- 2 tsp lemon juice
- 2 cloves garlic, grated
- 1/2 tsp chilli flakes
- oil for brushing pan or griddle
- Mix all the marinade ingredients together (note 2).
- Place the pork chops in a zip lock bag.
- Pour the marinade in the bag. Make sure that all the pork chops are well coated. Massage the marinade into the chops. Refrigerate for 1 hour. Turn the bag over a couple of times during the hour.
- Remove from the fridge 15 minutes before cooking.
- Turn the stove on medium – high heat. Brush your pan with oil.
- Use a pair of tongs to hold the chops upright. Sear the outer edges until golden and slightly charred (2 – 3 minutes). I find it easier to cook the outer edges of 2 chops at a time (note 3).
- Cook on one side between 3 – 4 minutes. Turn and cook for a further 2 – 3 minutes (note 4).
- Brush both sides with left over marinade and cook for a further 30 seconds per side.
- Remove from the pan. Allow to rest for 2 minutes before serving.
- My pork chops weighed 200 g/7 oz each and were 2 cm/3/4″ thick.
- You will need the left over marinade to brush the chops just before removing them from the pan. See point 8 under instructions.
- Cooking the outer edges will help to render/melt the fat.
- I have given a bit of leeway in terms of how long to cook the chops. Timing is important, but cooking is also about using your eyes. There are lost of variables in play; your pan, your stove, the thickness of your chops. I cooked my chops for just over 3 minutes, then checked to see that there were nice grill lines on the underside, and that the chops were golden in colour.