Print

The Best Pork Chop Marinade: Easy Citrus-Garlic Flavor

Close-up of a juicy, grilled bone-in pork chop showing char marks, likely prepared with a marinade for pork chops.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This simple citrus-garlic marinade delivers incredibly flavorful pork chops every time. It is an easy pork marinade perfect for grilling or baking.

Ingredients

Scale
  • 1/4 cup olive oil
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 bone-in or boneless pork chops (about 1 inch thick)

Instructions

  1. In a medium bowl, whisk together the olive oil, orange juice, lemon juice, minced garlic, Dijon mustard, oregano, pepper, and salt to create your citrus garlic pork chop marinade.
  2. Place the pork chops in a large, resealable plastic bag or a shallow dish.
  3. Pour the marinade over the pork chops, ensuring they are fully coated.
  4. Seal the bag or cover the dish. Refrigerate for at least 30 minutes, or up to 4 hours for the best flavor. An overnight pork marinade is possible, but 4 hours is plenty for this recipe.
  5. Preheat your grill to medium-high heat or preheat your oven to 400 degrees Fahrenheit.
  6. Remove the pork chops from the marinade, letting excess drip off. Discard the remaining marinade.
  7. If grilling, cook for 5-7 minutes per side until the internal temperature reaches 145 degrees Fahrenheit.
  8. If baking, place the chops on a baking sheet and bake for 18-22 minutes, flipping halfway through, until the internal temperature reaches 145 degrees Fahrenheit.
  9. Let the pork chops rest for 5 minutes before serving. You earned some kudos!

Notes

  • For a low-sodium option, reduce the added salt to 1/4 teaspoon.
  • This marinade works well for both thick and thin cuts. Adjust cooking time based on thickness.
  • If you prefer a sweeter flavor, substitute 1 tablespoon of honey for 1 tablespoon of orange juice to make a honey mustard variation.

Nutrition