Look no further for the BEST Pork Chop Marinade! We use this marinade for grilled pork chops, but it works equally well for baked pork chops. A tangy and sweet combination of balsamic, garlic, and rosemary is a perfect match for the light flavor of pork.
*This post contains affiliate links for Butcher Box. This means if you click on a link and order healthy, grass-fed and pastured meats, I will receive compensation for the referral. I only post brands that I truly believe in!
A Quick Marinade for Pork Chops on the Grill
Grilling this summer? We’ve been grilling up a storm for months, due to the unseasonable beautiful weather we’ve had in Oregon all spring.
One of my favorite things to grill are pork chops. This easy pork chop marinade is a favorite in our family, and I am sure it will be for yours as well!
You might have heard that grilling meats can cause carcinogenic compounds to form (the black charred bits that taste SO good aren’t actually good for you!). While this is true, there are two ways to lessen the formation of these compounds, HCAs and PAHs. One is to marinate your meat. The second is to add rosemary! Luckily, those two things make your meat more flavorful and moist!
You’ll LOVE this Recipe Because:
- It takes minutes to WHISK up some balsamic vinegar, lemon juice, avocado oil, dijon mustard, garlic, and chopped rosemary — but the flavors are over the top delicious!
- The combo of marinating your meat plus adding rosemary protects it from forming potentially cancerous compounds.
- It’s sweet and tangy, and adds a light glaze to the pork.
- Besides the fresh rosemary, you probably already have all the ingredients on hand! If you’re lucky, you can chop some rosemary out of your garden for this recipe.
Mix up our Marinade and also try these Grilled Lemon Rosemary Pork Chops.
How to Make a Keto Pork Chop Marinade
Step 1). Whisk together the balsamic vinegar, lemon juice, avocado oil, dijon mustard, garlic, salt, pepper, and chopped rosemary.
Step 2). Pour the marinade over the pork chops in a sealable container. Refrigerate the pork chops for 2 hours, up to overnight, shaking up the container two or three times to evenly coat the pork.
Step 3: When ready, heat a grill over medium high heat, and add the pork chops. Cook the pork chops for about 10 minutes per side, or until the pork reaches 135º F internally. This cooks the pork to medium. Cook longer, if desired, for well done pork chops.
I love this grilling meat thermometer for perfectly grilled meats every time.
Make this Recipe a Meal
When I am grilling, I try to prepare side dishes that can be made ahead and refrigerated until I am ready to serve dinner. This is especially helpful if guests are coming to dinner and I want to be socializing rather than in the kitchen!
Some great make-ahead side dishes to serve with these marinated pork chops are:
- Summer Greek Salad with Quinoa
- Kale, Blueberry, and Quinoa Salad
- Baked Ratatouille
- Avocado Jicama Salsa (from Blissfully Low Carb)
- Cauliflower Rice (from Blissfully Low Carb)
- Asian Cabbage Salad with Broccoli
- Broccoli Salad with Bacon
Summer meals can be super simple, and that’s okay! The night we made these, I served with with arugula and walnuts with a light vinaigrette, and it really hit the spot!
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
Grilled Pork Chop Marinade
- 3/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons avocado oil
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 4 boneless pork chops about 2 pounds
- Add all the marinade ingredients into a bowl, and whisk to combine.
- Add pork chops to a container with a lid, and pour the marinade over the top. Evenly coat the pork chops in the marinade, and then add to the refrigerator for 2 up to 24 hours.
- Heat a grill over medium heat, and cook pork chops for about 10 minutes per side, until the internal temperature reaches 135º F for medium doneness. Cook longer for well done pork.
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