Brown Sugar Marinade For Pork Chops

Here's an easy dinner idea. This Brown Sugar Marinade for Pork Chops makes flavorful, juicy chops that cook quickly and are super delicious!

Why You'll Love This Recipe

The biggest issue with pork chops is that if you cook them too long, they're like eating an old shoe. There, I said it.

Seriously, most of the time, let's admit that pork chops need some kind of help - a brine or marinade - to flavor and tenderize them before cooking. Yay for these brown sugar pork chops, a super easy recipe that you can use with an indoor grill pan, an outdoor gas grill, or a cast iron skillet.

Here's a few good reasons to try them:

• This marinade has a savory flavor in spite of some brown sugar, and with a mixture of soy sauce, the chops are juicy with tons of flavor.

• Pork chops are easy to prep. Let them marinate from 3 hours to overnight.

• Clean-up is easy! The pork marinade can be stored in a large Ziplock freezer bag or a shallow dish (just make sure the marinade covers the chops).

• This recipe adapted/inspired from Recipe Tin Eats.

Ingredients You’ll Need:

• Pork Chops: Bone-in (always!) and at least 1" inch thick if possible.

• Brown Sugar: A natural tenderizer with a touch of sweetness.

• Olive Oil: To keep things moist.

• Soy Sauce: Gives a deep flavor, and no need for Kosher salt!

• Fresh garlic: For lots of flavor.

• Black Pepper: For balance.

• Dijon Mustard: For just a little heat.

For the marinade, here's all you do:

1. In a bowl, shallow dish or gallon-size freezer bag, combine the olive oil, brown sugar, soy sauce, garlic, a little water, black pepper and the mustard.

2. Add the chops and turn them to coat.

3. Let them marinate for at least 3 hours, or overnight in the refrigerator.

The trick to keeping things juicy is to cook them quickly, just a few minutes per side. Here's how:

1. Take them out of the refrigerator 30 minutes before cooking to bring them close to room temperature.

2. Put some olive oil on the grill to prevent sticking.

3. Cook on medium-high heat for 3-4 minutes undisturbed with the lid on. Remove the lid, turn over, and cook 3 more minutes.

That's it! Remove the chops and set aside covered with foil for 10 minutes to let them rest and stay warm, then serve.

• Use an indoor grill pan, an outdoor gas grill or a cast iron pan. A non-stick saute pan will work too.

• Once you put the chops on the heat, don't touch them for 3-4 minutes. They need time to caramelize and form a crust. Then turn and continue cooking for 3 more minutes.

• Let the chops rest, covered with aluminum foil for 10 minutes to let the juices redistribute.

• If you're curious, chops are fully cooked when the internal temperature reaches 145 degrees. You can check this with an instant-read food thermometer if you'd like, but note that the chops will continue to cook as they rest, so pull them off just before they're fully cooked.

• The most important tips for this recipe are don't fuss with or move the chops once you've placed them on the grill and, of course, don't overcook them.

• The best pork chops are allowed to rest for 10 minutes before you cut into them

• Quick-cooking retains the moistness and flavor.

• The cooking time will vary based on the thickness of the meat.

• Boneless pork chops don't work as well with this recipe, also, thin pork chops are extra easy to overcook.

• If it smells like the grill pan is burning (from the sugars on the marinade) turn the heat down to medium heat.

• I like to pull this marinade together the evening before and let it sit in the fridge overnight, but you'll have good results from marinating for 3-6 hours too.

• Be sure to take the chops out of the refrigerator at least 30 minutes before you plan to cook them. This is the best way to bring them close to room temperature.

Brown Sugar Marinade for Pork Chops

This brown sugar marinade makes for a flavorful, juicy pork chop that cooks quickly and tastes delicious!

Course: Main Course

Cook Time: 7 minutes minutes

Marinade time: 3 hours hours

Total Time: 3 hours hours 17 minutes minutes

Servings: 4

Ingredients

• ▢ 4 Pork Chops, at least 1" inch thick, bone-in

• ▢ ¼ cup Olive Oil plus additional for grilling

• ▢ ½ cup Brown Sugar

• ▢ ⅓ cup Soy Sauce See Notes

• ▢ 2 Garlic Cloves, minced

• ▢ 1 teaspoon Dijon Mustard

• ▢ ½ teaspoon Black Pepper

• ▢ 2 tablespoons water

Instructions

• Remove the pork chops from their packaging.

  In a large plastic freezer bag or shallow pan, combine the olive oil, brown sugar, soy sauce, garlic, mustard, pepper and water.

  Add the pork chops to the freezer bag or pour it over them in a shallow pan, then turn to coat everything evenly. Let this refrigerate for at least 3 hours, and preferably overnight.

  Let the chops sit out at room temperature at least 30 minutes before you cook them.

• If using an outdoor grill, be sure to brush a little oil the grates before placing the chops down on medium high heat.

  If using a grill pan, add a teaspoon or more of olive oil and let it heat medium-high

  Cook with the lid on undisturbed for 3-4 minutes, then turn and cook for another 3 minutes.

  Remove from the heat, cover them with foil to rest for 10 minutes before serving.

• It's important not over-cook the chops, which is easy to do. Watch your cooking time, and always let the chops rest for 10 minutes before cutting in to them.

  For 1" inch thick chops: Cook for 3-4 minutes, then turn and continue to cook on the other side for another 3 minutes.

  For 1/2" inch thick chops: Cook for 3 minutes, turn and cook for another 2 minutes.

  For 2" inch thick chops or more: Brown both sides quickly in a grill or cast iron pan, then finish cooking in a 350 degree oven until the internal temperature is just under 145 degrees, approximately 8-10 minutes.

  Tent (cover) the chops with foil and let them rest for 10 minutes.

Notes

• The most important tips for this recipe are don’t fuss with or move the chops once you’ve placed them on the grill and, of course, don’t overcook them.

• The best pork chops are allowed to rest for 10 minutes before you cut into them

• Quick-cooking retains the moistness and flavor.

• The cooking time will vary based on the thickness of the meat.

• Boneless pork chops don’t work as well with this recipe, also, thin pork chops are very easy to overcook.

• If it smells like the grill pan is burning (from the sugars on the marinade) turn the heat down to medium or medium low.

• I like to pull this marinade together the evening before and let it sit in the fridge overnight, but you’ll have good results from marinating for 3-6 hours too.

• Be sure to take the chops out of the refrigerator at least 30 minutes before you plan to cook them to bring them closer to room temperature.