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Marinated & Grilled Pork Chops #1

This recipe came via a customer who had this to say about the Verified Meats Rib Chops...

"Hey Cynthia

We marinaded your bone-in chop and grilled. 

Absolutely theee best tasting pork chop in my adult life

So tender could cut with regular knife."

B / Wellen park Island Walk. 

AKA: A Great Pork Chop Marinade

SOURCE: via a Verified Meats Customer Beth B.


This marinade will make any pork chops or steak extra juicy as well as infusing it with great savoury flavour and a touch of sweet. Soy sauce is the secret ingredient - it does not taste the least bit "Asiany" or soy saucey. MINIMUM MARINADE TIME: 1 hr+ for thin chops, 3 hrs+ for thick. 


  • 4 bone in pork chops, 2 cm / 4/5" thick about 280g/9 oz each (See Note 1)

  • 1 tbsp oil


  • 1/3 cup (85 ml) soy sauce (light or all purpose, not dark)

  • 2 tbsp brown sugar

  • 2 tsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • 2 garlic cloves , minced

  • ¼ tsp black pepper


  1. Place Marinade ingredients in a ziplock bag. Massage to combine.

  2. Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. (See Note 2)

  3. Take the chops out of the fridge 20 minutes before cooking.

  4. Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelised and the pork releases from the grill, then turn the chops and cook for 3 minutes (See Note 2 for thin chops).

  5. Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a great crust

  6. Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.


1. Chops: I used thick, bone in pork chops that were just under 2.5cm / 1" thick. On the bone, slightly trimmed but not much, I like keeping some fat on the edges to keep the pork really juicy! This recipe will work with any quick cook cut of pork - chops, steaks, even tenderloin.

2. Minimum marinade time: Thin chops: 1.25 cm/ 1/2" thick - 1 hr+ Thick chops 2 cm / 4/5" thick - 3 hrs+

COOK TIME for just white (juicy, no pink, reduce by 1 min for hint of blush): Thin chops - 3 minutes first side, 2 minutes second side, then 30 seconds on each side for basting. Thick chops - 4 minutes first side, 3 minutes second side, then 45 seconds on each side.

If your chops are thicker than the Thick Chops, then I'd recommend starting on the stove and finishing in the oven at 180C/350F until the internal temperature is 145F / 63C.

3. Troubleshooting / tips: Once you put the chops on the BBQ, DON'T TOUCH IT! Once it is cooked, it will release naturally from the grills. If it sticks, it's not ready to turn. If your chops are cooking too quickly and start to burn because of the sugar in the marinade, turn the heat down. Remember, these chops are meant to have a gorgeous chargrilled crust!


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