When I want juicy, tender pork chops at home, I always turn to this simple marinade—it uses everyday pantry staples and guarantees a restaurant-quality caramelized crust. Just marinate the pork chops for 1 to 3 hours for perfect results every time. Serve grilled pork chops with Mango Salsa.
Marinated Pork Chops + Mango Salsa
- Super Flavorful Marinade – This isn’t just any marinade! I use orange preserves (marmalade), maple syrup, balsamic vinegar, and Dijon mustard for a glaze that’s equal parts tangy, sweet, and savory. It does double-duty as a glaze for extra shine and flavor. My steak marinade also works great on pork chops.
- Make-Ahead Mango Salsa – You can whip up the salsa ahead of time (just don’t let it sit too long or the avocado gets mushy!). It’s fresh, colorful, and adds a cooling pop on a hot day. It’s the perfect match for the juicy, caramelized chops. And honestly, the salsa is so good, I use leftovers on tacos or salads the next day! You can also try my peach salsa or Pico De Gallo.
- Grill Marks = Summer Goals – I love those classic grill marks and that golden caramelization. Searing the chops on high heat gives you that smoky, slightly charred crust you want in the summer. For more grilling ideas, try my grilled pork tenderloin, juicy grilled salmon, and tequila-lime grilled shrimp skewers.
The Ultimate Pork Chop Marinade
- Orange preserves & maple syrup/brown sugar: I use these for sweetness and caramelization, plus a hint of citrus from the orange jam (preserves). They also help get those gorgeous grill marks.
- Balsamic vinegar & lime juice: These acids help tenderize and brighten the pork chops. The lime keeps things fresh and zesty, and balsamic adds depth and a mild tang that rounds out the flavor.
- Soy sauce: Instead of just using salt, I always add soy sauce. It acts as a brine, letting the marinade penetrate deeply for juicier, more flavorful meat. Soy sauce also brings umami and is honestly better at tenderizing the pork than salt alone.
- Dijon mustard: I toss in Dijon because it emulsifies the marinade, helping it stick to the pork. Plus, it brings a little heat and sharpness, while its acidity gives extra tenderizing power.
- Olive oil: I always add olive oil for moisture and to keep the pork from drying out on the grill. It carries all the flavors and helps keep everything from sticking.
- Seasonings (garlic powder, Italian seasoning, thyme, salt, pepper, red pepper flakes): These round out the flavor—herby, savory, and a touch of heat if I want it.
Mango Salsa
- This mango salsa is all about quick, fresh flavor with minimal prep.
- First, I simply dice up a ripe mango, half a red bell pepper, a bit of red onion, and a small avocado, then toss it all with chopped fresh cilantro.
- For the dressing, I use lime juice, a splash of olive oil, and a pinch of salt.
- Mix everything in a bowl, add minced green chili or jalapeño if you like heat, and it’s ready in about 10 minutes.
- Serve right away for the best texture and flavor.
How to Make the Marinade, Mango Salsa, and Grill Pork Chops
Full ingredients + instructions are in the recipe card below.
- Make pork chop marinade: Whisk preserves, maple syrup (or brown sugar), vinegar, lime juice, soy sauce, Dijon, garlic powder, Italian seasoning, thyme, olive oil, salt, and pepper in a bowl. Reserve ¼ cup of this marinade for basting.
- Marinate the pork: Coat the pork chops with the remaining marinade in a bag or dish, cover, and refrigerate for 3 hours.
- Make the mango salsa: Combine mango, red bell pepper, red onion, avocado, cilantro, lime juice, olive oil, and salt (add jalapeño if you want some heat). Cover and chill until ready to use; for best texture, serve within 2 hours.
- Bring the pork to room temp: Remove the pork from the marinade and let it sit at room temp for 30 minutes.
- Grill: Oil a hot grill pan, then sear pork chops 4–5 minutes per side, until caramelized and the internal temp hits 145°F.
- Brush with the reserved marinade during the last minute of cooking for a glossy finish. For thick chops, lower heat and cook a bit longer if needed.
- Let the chops rest under foil for 5 minutes, then serve with another swipe of marinade and the mango salsa on top or alongside.
Pork Chop Marinade for Grilling (and Mango Salsa)
When I want juicy, tender pork chops at home, I always turn to this simple marinade—it uses everyday pantry staples and guarantees a restaurant-quality caramelized crust. Just marinate the pork chops for 1 to 3 hours for perfect results every time. Serve grilled pork chops with Mango Salsa.
Ingredients
For the Marinade (and reserved glaze):
- 2 tablespoons orange jam (40 grams) or marmalade or preserves
- 2 tablespoon maple syrup (15 grams) or light brown sugar
- 2 tablespoon balsamic vinegar (15 milliliters)
- 2 tablespoon lime juice (30 milliliters)
- 2 tablespoons soy sauce (30 milliliters)
- 1 tablespoon Dijon mustard (15 grams)
- 2 teaspoons garlic powder (6 grams)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 4 tablespoons olive oil (60 milliliters)
- ½ teaspoon Salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes (optional: add to the marinade for some extra heat)
For the Pork Chops:
- 4 bone-in pork chops about 1-inch thick - approximately 2 pounds total (900 grams total)
For the Mango Salsa:
- 1 large ripe orange or yellow mango finely diced, 1 cup (165 grams)
- ½ large red bell pepper finely diced (60 grams)
- ¼ cup finely chopped red onion (40 grams)
- 1 small firm avocado diced (100 grams)
- 2 tablespoons chopped fresh cilantro (5 grams)
- 1 tablespoon lime juice (15 milliliters)
- 1 teaspoon olive oil (5 milliliters)
- Salt to taste
- small green chili or small jalapeño finely minced (for heat), optional
Instructions
Marinate the Pork Chops:
- In a medium bowl, whisk together preserves, maple syrup (or brown sugar), vinegar, lime juice, soy sauce, Dijon mustard, garlic powder, Italian seasoning, dried thyme, olive oil, salt, and pepper.
- Reserve ¼ cup (60 milliliters) of this marinade and set aside (this will be used for basting).
- Place pork chops in a large zip-top bag or shallow dish. Pour the remaining marinade over the pork, turning to coat well.
- Cover and refrigerate for 3 hours.
Prepare the Mango Salsa:
- In a bowl, combine mango, red bell pepper, red onion, avocado, cilantro, lime juice, and olive oil.
- Add salt to taste and optional jalapeño if using. Toss gently to combine.
- Cover and refrigerate until ready to serve. For best texture, serve within 2 hours of preparing.
Grill the Pork Chops:
- Remove pork chops from marinade and let sit at room temperature for 30 minutes before grilling.
- Oil the pan: Lightly brush or spray the grill pan with a high-smoke point oil (avocado or canola oil works well).
- Place pork chops in the hot grill pan (work in batches if needed to avoid crowding). You should hear a sizzle immediately.
- Sear the first side for 4–5 minutes without moving them, until you get nice grill marks and caramelization.
- Flip the chops and sear the second side for another 4–5 minutes.
- Check internal temperature: Use a meat thermometer to ensure the thickest part reaches 145°F (63°C).
- Glaze for shine (last minute): During the last 1 minute of cooking, brush the top of each chop with the reserved marinade. This will create a glossy, caramelized finish.
- Optional: For thicker chops (over 1 inch), you can lower the heat to medium, cover loosely with foil, and cook for an additional 2–3 minutes to ensure they're cooked through without burning the exterior.
Resting:
- Transfer pork chops to a plate, loosely tent with foil, and let them rest for 5 minutes to redistribute juices.
Serve:
- Brush again with the reserved marinade before serving. Plate with mango salsa on top or on the side.
Nutrition
Nutrition Information
Pork Chop Marinade for Grilling (and Mango Salsa)
Amount per Serving
Calories
619
% Daily Value*
Fat
38
g
58
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
22
g
Cholesterol
117
mg
39
%
Sodium
947
mg
41
%
Potassium
1079
mg
31
%
Carbohydrates
32
g
11
%
Fiber
6
g
25
%
Sugar
22
g
24
%
Protein
38
g
76
%
Vitamin A
1407
IU
28
%
Vitamin C
55
mg
67
%
Calcium
87
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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