Marinated Pork Chops

    1 hour 55 mins

    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!

    702 people made this

    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 and ratings
    Global ratings:

    Reviews in English (536)


    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)