Recipe: Pork Chop Marinade

updated Nov 21, 2019
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All-Purpose Pork Chop Marinade

A flavorful, Italian-inspired pork chop marinade.

Makesabout 2 cups

Prep15 minutes

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(Image credit: Joe Lingeman)

If you, like me, grew up eating a lot of dry and chewy pork chops, you’ve likely avoided this thrifty protein as an adult. Thankfully, I’ve discovered that marinating a pork chop is the fastest, easiest way to make sure your chops are tender and juicy every time.

(Image credit: Joe Lingeman)

An Italian-Inspired Pork Chop Marinade

Dry red wine and red wine vinegar give this marinade its acidity, and Italian herbs and red pepper flakes add flavor and a bit of heat. It makes a really great everyday marinade for pork chops, whether you serve them with mashed potatoes or pasta salad.

But this recipe is meant to be played with. Keep the building blocks the same (water, olive oil, garlic, and salt), then swap the red wine for equal parts orange juice and use cilantro instead of Italian herbs for a marinade that leans more Southwest than Italian.

After the chops have marinated (for at least one hour or up to overnight), how you cook them is up to you. Both pan-fried and oven-roasted yield juicy, tender pork.

All-Purpose Pork Chop Marinade

A flavorful, Italian-inspired pork chop marinade.

Prep time 15 minutes

Makes about 2 cups

Nutritional Info

Ingredients

  • 1/2 cup

    water

  • 1/4 cup

    olive oil

  • 1/4 cup

    dry red wine

  • 1 tablespoon

    red wine vinegar

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    dried Italian seasoning

  • 1/2 teaspoon

    red pepper flakes

  • 2 pounds

    boneless pork chops (about 4 large)

  • 2 cloves

    garlic, minced

Instructions

  1. Place the water, olive oil, red wine, red wine vinegar, salt, Italian seasoning, red pepper flakes in a glass measuring cup and whisk to combine.

  2. Place the pork chops and garlic in a large zip-top bag and pour the marinade over the chops. Seal the bag tightly and refrigerate at least 1 hour or overnight before cooking.