0 from 0 votes
Brown Sugar Marinade for Pork Chops
Makes enough marinade for 2 small pork chops (boneless or bone-in).
Prep Time
5 mins
Marinating Time:
10 hrs
Total Time
10 hrs 5 mins
Servings:
2
Calories:
286 kcal
Course:
Main Course
Cuisine:
International
Ingredients
- 1 tablespoon brown sugar packed
- 2 teaspoons soy sauce
- ¼ cup orange juice
- ½ teaspoon thyme dried
- ½ tablespoon olive oil more for cooking, mild
- ½ teaspoon rice vinegar unseasoned
- ½ teaspoon black pepper ground
- 2 small pork chops (boneless or bone-in)
Instructions
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.
Cup of Yum
How to cook the pork chops:
- Add a little bit of oil to a cast iron skillet and set it 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).** Remove the pork chops from the oven and let rest for 3 minutes before serving.
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.