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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 dried thyme
  • ½ tablespoon mild olive oil, more for cooking
  • ½ teaspoon unseasoned rice vinegar
  • ½ teaspoon ground black pepper
  • 2 small pork chops (boneless or bone-in)

Instructions

How to marinate the pork chops:
    Cup of Yum
  1. Add brown sugar, soy sauce, orange juice, thyme, olive oil, rice vinegar and pepper to a bowl and whisk until well combined.
  2. Add the pork chops to a resealable plastic bag, then pour the marinade into the bag.
  3. 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.
How to cook the pork chops:
  1. Add a little bit of oil to a cast iron skillet and set it into the cold oven.
  2. Heat the oven to 425 degrees F. with the skillet in it.
  3. Once the oven is preheated, use kitchen tongs to transfer the chops directly from the marinade to the hot skillet.
  4. 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.