Pork Chop Marinade for Grilling (and Mango Salsa)

Grilled Pork Chops and Mango Salsa on a white plate.

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.

Course Main Course

Cuisine American, Mediterranean

Keyword grilled pork chops, pork chop marinade, pork chops and mango salsa

Prep Time 25

Cook Time 15

Marination 3

Total Time 40

Servings

Calories 619kcal

Author Julia

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

US Customary - Metric

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.

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