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Pork Chop Marinade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 marinade 1x
  • Category: Marinade
  • Method: Counter Top
  • Cuisine: American


Pork Chop Marinade – four easy and delicious pork chop marinade recipes you are going to LOVE! 



Smokey Maple:

  • 1/4 cup real maple syrup
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons liquid smoke
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons garlic, minced
  • 1 teaspoon lemon zest, minced
  • pinch of kosher salt


  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 3 teaspoons garlic, minced
  • 1/8 teaspoon ground black pepper

Balsamic Apricot:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1/4 cup apricot preserve
  • 1 teaspoon garlic, minced
  • 1 teaspoon lemon zest, minced
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Honey Garlic:

  • 1/4 cup honey
  • 1 tablespoon water
  • 12 tablespoons garlic, minced
  • 1 teaspoon soy sauce (or coconut aminos or tamari)
  • 2 teaspoons lemon zest, minced


  1. Combine ingredients in a small bowl; whisk or stir to combine. 
  2. Place about 4 pork chops in a glass container or silicone storage bag. Pour marinade over top. Ensure pork chops are fully coated and let sit in marinade for at least 30 minutes.
  3. Cook pork chops on the grill, in a cast iron or any way you want! 


  • 4 Pork Chops: each marinade is perfect for about (4) 1 inch thick pork chops. 
  • Grilled: see our post on How to Grill Pork Chops to learn how to get the most flavor out of your marinade when grilling! 
  • Sauce: if you want you can make a double batch of your marinade and use the extra to make a sauce. Simply combine your marinade ingredients in a small sauce pan, let simmer for 5-10 minutes or until it starts to thicken. Remove and let cool (it will thicken more as it cools). Note: this probably isn’t necessary for the Balsamic Apricot since it is already pretty thick – simply warm that one up before using as a sauce!
  • Paleo: smokey maple + honey garlic are paleo (use coconut aminos instead of soy sauce). The all-purpose and balsamic apricot are not paleo (although the all-purpose one could be pretty easily with some small changes). 
  • Gluten-Free: use coconut aminos or tamari instead of soy sauce.