This easy brown sugar marinade makes juicy and delicious pork chops full of sweet, tangy and savory flavors. It's made with brown sugar, pepper, thyme, soy sauce, olive oil, orange juice and rice vinegar. Add the chops (boneless or bone-in) to the marinade in the morning and cook in the oven at dinnertime in under 30 minutes.
My ingredient notes:
- In addition to brown sugar I also added orange juice to this marinade. When I was experimenting with this recipe, I found the sweet flavor from just brown sugar a little too simple. Adding orange juice made the sweetness more complex and interesting. In addition to that, the juice helps to tenderize the meat.
- You can use this marinade for boneless or bone-in pork chops. Boneless pork chops are often thought of as being less flavorful than bone-in chops. But this marinade keeps the meat juicy and flavorful, so that's not something to worry about with this recipe.
Full Recipe
Brown Sugar Marinade for Pork Chops
Makes enough marinade for 2 small pork chops (boneless or bone-in).
Equipment:
Ingredients:
Method:
How to marinate the pork chops:
- Add brown sugar, soy sauce, orange juice, thyme, olive oil, rice vinegar and pepper to a bowl and whisk until well combined.
- Add the pork chops to a resealable plastic bag, then pour the marinade into the bag.
- Move the chops around to make sure both are well coated. Transfer the bag to the fridge and marinate for at least 4 hours and up to 10 hours.
How to cook the pork chops:
- Add a little bit of oil to a cast iron skillet, then set the skillet into the cold oven.
- Heat the oven to 425 degrees F. with the skillet in it.
- Once the oven is preheated, use kitchen tongs to transfer the chops directly from the marinade to the hot skillet.
- Cook on both sides until the internal temperature of the pork has reached 145 degrees F. (4 to 7 minutes per side for 1 inch-thick chops).** Transfer the pork chops to a plate, cover loosely with aluminum foil and let rest for 3 minutes before serving.
Recipe notes:
*You can use light or dark brown sugar for this recipe. **It's really important to not overcook pork chops or they will turn out dry. I recommend to use an instant-read thermometer to check the temperature frequently. Remove the chops from the oven as soon as they have reached an internal temperature of 145 degrees F. Storage and reheating: I don't recommend storing and reheating the cooked pork chops because they will lose much of their juiciness when being reheated.
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Nutrition (estimate only):
More delicious pork marinades:
For more great sweet and savory flavors try this apricot pork chop marinade and this apple cider pork tenderloin marinade.
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