Marinated Pork Chops {Easy Recipe} - Out Grilling (2024)

FAQs

Should I marinate my pork chops before grilling? ›

Marinating pork chops before grilling helps to tenderize the meat and infuse it with flavor. Here's a simple and flavorful marinade recipe that you can use for your pork chops.

Thick pork chops are grilled over high heat to develop flavor before moving to low heat to cook them gently—that's how you keep them from drying out.

For the most tender pork chops, marinate the pork (or let them sit with the rub) for at least 1 hour, or overnight. Let the Meat Come to Room Temperature Prior to Grilling. If you throw the meat on the grill cold, by the time the inside comes to temperature, the outside will be overcooked.

How Can I Tenderize Pork Chops Quickly? Marinades act as natural tenderizers when made with acidic ingredients (such as lemon, lime, and apple cider vinegar).

Put your chops in a zip lock bag, add the brine and refrigerate them for about 8 hours. I wouldn't go over 12 hours because they can become over brined and the meat will get mushy. Take them out of the brine and dry them before you cook them.

Combine water, salt, and any additional seasonings in a large container. Stir well to dissolve the salt and sugar. Soak the pork chops in the brine solution, making sure they're fully coated. Refrigerate for at least 1 hour.

Let your chops sit on the counter for about 30 minutes before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center.

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

If cooked correctly, pork chops really don't need to be tenderized; the cooking process does that for you. However, if you must, you can marinate them in your favorite acidic marinade for a half hour or so before cooking. They won't need more than that.

Should I oil pork chops before grilling? ›

Ingredients for Bone-In Pork Chops on the Grill

We prefer bone-in pork chops because the bone adds flavor and moisture to the finished pork chop. Olive Oil – to keep the chops from sticking, you'll need about 1 tablespoon of extra-virgin olive oil. Sea Salt – we're keeping the seasoning really simple here.

“Oven-baking followed by broiling is an excellent option for preparing bone-in pork chops,” says Rojas.” Start by preheating your oven to 350 degrees and letting pork chops come to room temperature. Place pork chops on a baking sheet and allow to cook until a meat thermometer reaches 145 degrees.

Brine the pork.

Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.

Pork can get mushy if it spends too much time marinating in an acidic bath. If it contains an acid like soy sauce or lemon juice, let it marinate for no longer than eight hours to prevent pork chops from breaking down too much. Got other things going on the grill? Check out our guide to marinating pretty much anything!

Information. You can marinate pork, beef, lamb, veal, or game animals such as venison in the refrigerator in a covered container three to five days. Boil used marinade before brushing on cooked meat. Discard any uncooked leftover marinade.

It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.