Marinated Pork Chops

    Marinated Pork Chops

    Marinated Pork Chops


    702 people made this

    About this recipe: This is a staple marinade for pork chops using everyday ingredients you already have in your kitchen cupboard. Marinate for as little as an hour, or as long overnight!

    Serves: 4 

    • 125ml (1/2 cup) soya sauce
    • 1 tablespoon Worcestershire sauce
    • 4 cloves garlic, crushed
    • 2 tablespoons lemon juice
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon olive oil
    • 4 pork loin chops

    Prep:15min  ›  Cook:40min  ›  Extra time:1hr  ›  Ready in:1hr55min 

    1. In a shallow dish, combine soya sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
    2. Preheat oven to 190 C.
    3. Place marinated pork chops in a roasting pan. Bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.
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    Reviews in English (718)


    This is the best pork chop recipe I have ever tried! I used reduced sodium soy sauce and did not have a problem with it overpowering the dish. I used boneless pork chops and it only took about 25 minutes to cook. I baked the chops in the marinade and it was absolutely wonderful! Made brown rice and fresh green beans with it and it turned out to be a very delicious and healthy meal. I can't wait to have it again!  -  30 Jan 2003  (Review from Allrecipes US | Canada)


    I cut the soy sauce in 1/2 and marinated it over night... baked in glass pan with marinade-- basted 3 times, and it was Excellent!! I am not a big meat eater, but we loved it, even passed the recipe along to friends.  -  27 Jun 2002  (Review from Allrecipes US | Canada)


    Excellent recipe. The best part about this recipe is how easy it is to prepare. My friends gave me many compliments on this main dish. I used 3 fairly thick boneless pork chops and recommend cooking for around 30 minutes. This was a bit too salty, use reduced-sodium soy sauce. Overall, I highly recommend this recipe.  -  20 Apr 2003  (Review from Allrecipes US | Canada)

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