Add the marinade ingredients to a small bowl and mix together.
Add the pork chops to a plastic bag or glass container. Pour the marinade sauce overtop. The container should be small enough so that pork chops can soak up the sauce. Seal and let it sit in the fridge for a minimum of 1 hour, but preferably overnight. Pork chops can also be frozen with the marinade included.
Baking Pork Chops Instructions:
Preheat oven to 400°F and line a baking sheet with parchment paper. Place the pork chops on the baking sheet and for 15-20 minutes, or until pork chops reach 145°F internal temperature.
Pan Frying Pork Chops:
Heat the frying pan over medium-high heat. Drizzle a small amount of cooking oil. Once the pan is hot, add the pork chops and sear on one side for 3-5 minutes then flip over and cook an additional 3-5 minutes, or until browned. Keep in mind that this time will vary on the size and thickness of pork chop you have.
At this point, depending on how thick the pork chop is, the juices will run clear when you poke a hole in it. Pork chops are done when they reach 145°F internal temperature. Remove from heat and let sit three for three minutes before cutting into it or serving.
Grilling Pork Chops Instructions:
Heat barbecue to medium high heat (400°F), and place the pork chops on the hottest part of the grill. Sear for 2-3 minutes on both sides. Move off the hottest part of the grill, check internal temperature. Cook until it reaches 145°F internally on a part of the grill that isn't as hot. Add to a plate and let rest for 3 minutes before slicing into or serving.
Air Frying Instructions:
Lightly coat the inside of the air fryer tray or basket with cooking spray. Preheat the air fryer to 400°F for 2 minutes. Add the pork chops and cook for a total of 12 minutes, flipping them half way through.
Recipe Notes:
These marinade servings will work for 1-2 pork chops. If you’re using more pork I recommend doubling the marinade recipe to maximize flavor.