August 31, 2023

Juicy Marinated Pork Chops

Jump to Recipe·Print Recipe·★★★★★5 from 1 review

Pork chops can often be an overlooked dish. I tend to forget about them as I reach for the chicken breasts. Pork can get dried out if you’re not careful and sometimes they are lacking in flavor. But these Juicy Marinated Pork Chops have solved that problem! Marinating the pork gives it tenderness. Plus, pork is one of those proteins that you can undercook to a medium temperature and let it rest. It will continue to cook as it sits for a few minutes.

To ramp up the flavor, I caramelized some onions to put on top. Pork and onions are kind of a classic pairing. (Plus, our whole family is a little obsessed with any kind of onion!)

I popped the chops on top of a quick butternut squash mash and served them with a side of No-Mayo Creamy Rainbow Coleslaw. SO YUMMY! Everyone licked their plates clean!

Let’s give those chickens a break tonight and try some Juicy Marinated Pork Chops instead!

Juicy Marinated Pork Chops

★★★★★

5 from 1 review

Author: Kristi McCollom
Total Time: 1-8 hours
Yield: 4 servings 1x

Print Recipe

Description

Lick the plate good! A slightly tangy, slightly sweet, garlic marinade gives these pork chops a delicious flavor and makes extra for a finishing sauce. Top these chops with caramelized onions for a real weekday winner!

Ingredients

Scale

1 lb pork chops

1/2 large onion

1/4 olive oil

4 garlic cloves

1 Tbsp honey

1 Tbsp lemon juice

1 Tbsp dijon mustard

2 tsp apple cider vinegar

2 tsp dried thyme

1 tsp onion powder

1/2 tsp dried parsley

1/2 tsp smoked sea salt (or regular salt if that’s what you have on hand)

1/4 – 1/2 tsp ground black pepper

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Instructions

Caramelize the Onions:

Slice onion into strips.
Heat some olive oil in a small skillet. Sprinkle with salt and pepper and saute onions on low to medium heat.
Onions are done when they are very tender, reach a golden color and taste sweet. Add extra salt and pepper according to your liking and try not to eat the whole pan before serving!

Marinate the Pork:

Whisk all of the ingredients except for onion and pork chops in a small bowl.
Place pork chops in a ziplock bag, bowl or baking dish and cover all sides with the marinade.
Allow the pork to marinate in the fridge for at least 30 minutes but up to 8 hours.

Cook the Pork:

Heat a cast iron or stainless-steel skillet to medium-high heat. Coat skillet with a little oil or butter.
Cook pork until it reaches your desired doneness. Depending on the thickness of your chop, the amount of time will differ. We used thin, 1/2 inch chops and only needed to cook them on the skillet for 2-3 minutes per side. Alternatively, you can use a grill pan or an outdoor grill to cook the chops. If using a grill however, you will not have the pan sauce to drizzle over the chops at the end. DO NOT drizzle any uncooked marinade over cooked meat!
Drizzle some of the pan sauce over the cooked chops and top with caramelized onions. Enjoy!

Notes

Cook the chops any way you desire- skillet, grill pan or outdoor grill. Note that you will only get a pan sauce if you use a skillet. The pork is still very delicious without any excess sauce!

Discard any ‘raw’ uncooked marinade.