Sweet Honey Ginger Pork Chop Marinade

I’ve been making these honey ginger pork chops for years, and they never fail to disappear from the dinner table in record time. The combination of sweet honey and fresh grated ginger creates this amazing sweet-and-spicy balance that makes even thick-cut pork chops incredibly tender and flavorful. Trust me, once you try this marinade, it’ll become your go-to recipe for weeknight dinners and weekend grilling alike.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1700
• Protein: 150-210 g
• Fat: 60-95 g
• Carbohydrates: 45-65 g

Ingredients

For the pork:

• 6 thick-cut pork chops (approx. 1-inch thick)

For the marinade:

• 3 tbsp extra virgin olive oil
• 1/4 cup less sodium soy sauce
• 1/3 cup honey
• 3 garlic cloves, minced
• 1 1/2 tbsp red wine vinegar
• 1/2 tbsp freshly grated ginger
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes

Step 1: Prepare the Marinade

• 3 tbsp extra virgin olive oil
• 1/4 cup less sodium soy sauce
• 1/3 cup honey
• 1 1/2 tbsp red wine vinegar
• 1 tsp toasted sesame oil
• 3 garlic cloves, minced
• 1/2 tbsp freshly grated ginger
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes

In a bowl, whisk together the olive oil, soy sauce, honey, red wine vinegar, and toasted sesame oil until well combined.

Add the minced garlic, grated ginger, onion powder, black pepper, and red pepper flakes, stirring until the mixture is smooth and the spices are evenly distributed.

I like to let this sit for a minute after mixing so the ginger and garlic can start to infuse the oil—it builds more flavor into the marinade before it even touches the meat.

Step 2: Marinate the Pork Chops

• 6 thick-cut pork chops
• marinade from Step 1

Place the pork chops in a large resealable bag or shallow dish.

Pour the marinade from Step 1 over the meat, making sure each chop is well coated on both sides.

Seal the bag or cover the dish, then refrigerate for at least 30 minutes up to 4 hours.

The longer marinating time develops deeper flavor, but even 30 minutes will infuse the meat nicely.

I find that turning the bag halfway through marinating helps ensure even coverage, especially if you're going the full 4 hours.

Step 3: Cook the Pork Chops

• marinated pork chops from Step 2

Remove the pork chops from the marinade and let them come to room temperature for about 5 minutes—this ensures more even cooking.

Choose your cooking method: For grilling, preheat your grill to 400°F and cook 4-5 minutes per side; for pan-searing, heat a skillet over medium-high heat and cook 4-5 minutes per side; for baking, arrange chops on a rimmed baking sheet and bake at 400°F for 20-25 minutes.

In all cases, cook until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part of the chop.

Don't skip the thermometer—pork chops can dry out quickly if overcooked, and checking with a thermometer ensures perfectly juicy results every time.

Step 4: Rest and Serve

• cooked pork chops from Step 3

Transfer the cooked pork chops to a clean plate and let them rest for 5 minutes before serving.

This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and flavorful.

Sweet Honey Ginger Pork Chop Marinade

Delicious Sweet Honey Ginger Pork Chop Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings: 6 servings of pork chops

Calories: 1450

Ingredients Method

Ingredients

  

For the pork:

• 6 thick-cut pork chops (approx. 1-inch thick)

For the marinade:

• 3 tbsp extra virgin olive oil
• 1/4 cup less sodium soy sauce
• 1/3 cup honey
• 3 garlic cloves, minced
• 1 1/2 tbsp red wine vinegar
• 1/2 tbsp freshly grated ginger
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes

Method

 

1. In a bowl, whisk together the olive oil, soy sauce, honey, red wine vinegar, and toasted sesame oil until well combined. Add the minced garlic, grated ginger, onion powder, black pepper, and red pepper flakes, stirring until the mixture is smooth and the spices are evenly distributed. I like to let this sit for a minute after mixing so the ginger and garlic can start to infuse the oil—it builds more flavor into the marinade before it even touches the meat.
2. Place the pork chops in a large resealable bag or shallow dish. Pour the marinade from Step 1 over the meat, making sure each chop is well coated on both sides. Seal the bag or cover the dish, then refrigerate for at least 30 minutes up to 4 hours. The longer marinating time develops deeper flavor, but even 30 minutes will infuse the meat nicely. I find that turning the bag halfway through marinating helps ensure even coverage, especially if you're going the full 4 hours.
3. Remove the pork chops from the marinade and let them come to room temperature for about 5 minutes—this ensures more even cooking. Choose your cooking method: For grilling, preheat your grill to 400°F and cook 4-5 minutes per side; for pan-searing, heat a skillet over medium-high heat and cook 4-5 minutes per side; for baking, arrange chops on a rimmed baking sheet and bake at 400°F for 20-25 minutes. In all cases, cook until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part of the chop. Don't skip the thermometer—pork chops can dry out quickly if overcooked, and checking with a thermometer ensures perfectly juicy results every time.
4. Transfer the cooked pork chops to a clean plate and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and flavorful.