Pork Chop Marinades

Mexican Marinade

4-6 pork chops

1/4 cup olive oil

1 lime, juice

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Balsamic Pork Chop Marinade

4-6 pork chops

1/2 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons dijon mustard

3 cloves garlic, minced

3/4 teaspoon salt

3/4 teaspoon pepper

1/8 teaspoon red pepper flakes

1 teaspoon dried rosemary

Tandoori Pork Chop Marinade

4-6 pork chops

1/4 cup plain yogurt (Greek or regular)

1 1/2 teaspoons dijon mustard

1 1/2 teaspoon fresh ginger, minced

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon turmeric

2 tablespoons lemon juice (1 lemon)

2 tablespoons canola oil (or other vegetable oil)

1/8 teaspoon cayenne pepper

Honey Ginger Pork Chop Marinade

4-6 pork chops

3 tablespoons olive oil

1/4 cup soy sauce

1/4 cup honey

2 cloves garlic, minced

1 tablespoon red wine vinegar

1/2 tablespoon fresh ginger, minced

1/2 teaspoon onion powder

1/4 teaspoon black pepper

Balsamic Apricot

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/4 cup apricot preserve

1 teaspoon garlic, minced

1 teaspoon lemon zest, minced

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).

You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.

Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.