Never marinade meat in a metal container. You don’t have to go crazy but it does help it infuse. I use a dinner fork to poke a few holes in the meat for the mariade to seep into. Kosher salt is a classic tenderizer and keeps the meat juicy. The oil is a good quality olive oil, with dried oregano, rosemary and garlic, and freshly ground black pepper rounding out the flavor builders. For this marinade, the acid comes lemon juice and zest. Marinades require three things: Acid, oil and flavorings. Freshly ground black pepper-Or use crushed peppercorns or a healthy pinch of crushed red pepper flakes instead.Kosher salt-The salt tenderizes the pork so don’t skimp.Before adding, crush dried or fresh rosemary between your fingers to release its oils for more flavor Dried rosemary-Same philosophy as dried oregano.If using fresh, chop it or smash it and double the amount Dried oregano-Dried oregano imparts more flavor for half the amount of fresh herbs.Garlic-Choose plump cloves to infuse the best flavor.Use the zest of one lemon and the juice of three for this recipe. Lemon-I like Meyer lemons best because they’re extra juicy and a little sweeter than regular lemons.This marinade is excellent with pork tenderloin or boneless pork chops too. Pork chops-My husband and I like thick-cut, bone-in pork chops where the bone lends extra flavor.Mediterranean Pork Chop Marinade Ingredients Marinate the pork for up to two hours in the fridge, or let it sit for 2-3 days before grilling because the longer it sits the better the flavor gets. The Mediterranean-flavored marinade of olive oil, lemon juice, garlic, dried oregano, and rosemary with kosher salt and pepper takes mere minutes to make. The recipe is a riff on my Pork Souvlaki recipe and Greek Chicken Marinade, and follows the cooking technique in my Best Juicy Grilled Pork Chops. Even if you don’t have a grill it’s the one to use. This pork chop marinade makes tender, juicy, and delicious grilled pork chops every time. I’m just happy to follow his lead on this grilling ride. And when they’re marinated in this quick and flavorful marinade recipe, who could blame him? Not me. Next to a ribeye steak, it’s his favorite protein. If my husband had his druthers, we’d be eating bone-in pork chops every single night of the week. Depending on how close your pork chops were to 145°, check on them after 5 to 10 minutes to make sure you aren’t overcooking.This Mediterranean-inspired pork chop marinade with lemon, garlic, oregano, and rosemary adds a tangy flavor to tender and moist bone-in or boneless grilled pork chops. Move the pork chops to the off burner and keep the lid of the grill closed. Keep one burner on medium heat and turn the second burner off.
If you have extra-thick pork chops and feel they aren't cooking through, create a cool zone to keep the outside from getting too charred. When buying your chops, we suggest going for ones that are about 1" thick and boneless center cut, but if you prefer bone-in, those work well too. We recommend a cook time of 8 minutes per side, but to guarantee perfection, check the temperature-each grill and pork chop is different. We suggest marinating your pork chops for at least 30 minutes, but you can go up to 2 hours. We use soy sauce in this recipe, but you could use some Dijon mustard and lemon juice, cilantro, olive oil, and lime juice, or balsamic and honey. Our top tip? Don’t skip including an acid in your marinade! It not only packs in the flavor, but helps the meat. The meat will continue to carry-over cook, and after a few minutes will reach 145°.Ī good marinade will make all the difference in pork chops. Pork chops should be cooked to an internal temperature of 145° there shouldn’t be any pink left when you cut into it! To guarantee your pork chop doesn’t come out dry, we suggest pulling the meat off the grill at 140° and letting it rest. Let’s start with the latter: The best way to ensure you aren't overcooking your pork chops is to use a meat thermometer.
We’ve got two top tips: marinating your pork chops, and making sure you aren’t overcooking. The secret to grilling pork chops (without drying them out). Complete with all of our top tips on grilling to perfection, this recipe might just make pork chops your go-to summer dinner. Our marinade may be simple, but works wonders in packing in the flavor and making our pork chops extra tender. We’ve mastered the secret to juicy, tender pork chops with this honey-soy grilled recipe. Had your fair share of overcooked, dry pork chops? Trust us-it doesn’t have to be that way.
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