Traditional recipes

Barbecued super marinated pork chops recipe

Barbecued super marinated pork chops recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades

While slightly bored on a Sunday afternoon I came up with this recipe and it turned out to be excellent. Succulent, slightly spicy barbecued pork chops, fabulous for a sunny summers afternoon.

Cheshire, England, UK

10 people made this

IngredientsServes: 4

  • 3 garlic cloves
  • 1 tablespoon fish sauce (I used Thai fish sauce)
  • 1 teaspoon ground cumin
  • 1 pinch rock salt
  • 1 lime
  • 1/2 red chilli
  • 1 teaspoon caster sugar
  • 2 tablespoons cooking wine (I used Taiwan Shaohsing Wine)
  • 2 tablespoons olive oil
  • 2 teaspoons Lea & Perrins® Worcestershire sauce
  • 1 freezer bag
  • 4 to 6 pork chops

MethodPrep:15min ›Cook:10min ›Extra time:3hr marinating › Ready in:3hr25min

  1. Collect your ingredients together.
  2. In a pestle and mortar put the garlic, fish sauce and cumin. Add the pinch of rock salt to help you grind down the garlic and cumin. If you don't have rock salt, don't bother adding any other salt, just use elbow grease. Bash the garlic and cumin until it is a mush.
  3. Add the lime, chili and sugar into the mortar. I removed the seeds before adding the chili as my children do not like it too hot. Bash it again.
  4. Add the cooking wine, olive oil and Lea & Perrins to the mortar and give it a stir. Now you have your marinade. Grab your freezer bag.
  5. Pour the marinade into the freezer bag and drop the pork chops in. Give it a good shake, rub the bag so all the pork is coated with the marinade (if your chops have bones take care they do not pop or tear the bag). Remove as much air as you can, and twist or tie the top. Put it in the fridge for as long as you dare. I left mine for 3 hours, but longer is better.
  6. Put them on your barbecue, turning every 2 minutes, cooks for between 6 to 10 minutes depending on how hot your barbecue is. As ever spike the chops to see if they are cooked. This is pork so they should not have any pink left in them. I like to scorch the surface a little so it looks pretty and tastes great.


I know fish sauce sounds like a funny ingredient but believe me, it works, does not taste fishy at all, just adds flavor, sweetness and a little saltiness.This would also work great with Chicken.If you like this recipe please tell me, [email protected]

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Just finished eating it.. very tasty!! Will definitely make it again!-01 Sep 2013

Made this yesterday and it was amazing. Will try it with Chicken next time.-20 Apr 2012

A Great Pork Chop Marinade

A great pork chop marinade that will make your pork extra juicy with a terrific savoury flavour and a gorgeous caramelised crust without overpowering the natural flavour of pork. Even 1 hour of marinating makes a remarkable difference!

Marinated Grilled Pork Chops recipe

I mentioned these pork chops the other day, they were some of the best grilled pork chops I’ve made in a while. I love playing with different marinades and this one was spot on in my opinion. Great flavor and the pork chops turned out so tender and juicy. It’s really easy to over cook pork chops, Lord knows I’ve done it many times, so keep an eye on them as they don’t take too long on the grill.

I should have had Don take a picture of me gnawing my pork chop down to the bone as I didn’t leave an ounce of meat on that thing. I was told I had marinade all over my face, well…that’s what napkins are for right? As a child and even as an adult I sat at Nannie Polly’s kitchen table watching her gnaw on things clear down to the bone too. Those ole false teeth of hers would be sittin’ in a cup on the window seal and she would just gnaw her food, that’s just how she was. If you’ve fried up some streak-o-lean before you know there is a tough rind on one side. Well, when she fried hers up she would save those hard rinds and gnaw on them while she would be cleaning up the kitchen. Nannie always had herself a dip of snuff after supper but if she fried up some streak-o-lean the snuff had to wait till she had the last of the rinds gnawed. Bless her heart, she never wasted a bite of food and I made sure not to waste any bite left when I fixed these pork chops.


Marinated Grilled Pork Chops

  • 4 bone-in pork chops, about 1/2″ thick
  • 1/4 C. soy sauce
  • 2 T. olive oil
  • 2 T. hoisin sauce
  • 1 T. honey
  • 1 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store
  • in an airtight container)


Place the pork chops in a ziploc baggie. Whisk together the remaining ingredients and pour in the bag. Squish them around to coat each chop and place in the fridge to marinate for a minimum of 4 hours. Take them out 30 minutes prior to grilling. Heat your grill to medium high heat. Place the pork chops on the grill, cooking for about 5-6 minutes per side. They should be at 155 degrees internally. Remove them and let them rest for 5 minutes before serving.

Ingredients in Grilled Pork Chop Recipe

We were able to cut calories, fat and sugar from BBQ pork chops with our helpful low calorie cooking tips.

Low Calorie Cooking Tips:

    : Using olive oil spray means you don’t need to soak the BBQ pork chops in oil before grilling. This saves you 100’s of calories and lots of fat. : Our homemade BBQ sauce is low in calories and high in flavor. It saves you calories and sugar, without sacrificing flavor.

You can use store-bought BBQ sauce if you prefer. Though our all natural Honey Bourbon BBQ sauce is completely amazing and makes the best grilled pork chops.

Shopping List for Grilling Pork Chops:

Special Tip: You can find all the measurements in the recipe card below. There you can choose how many servings of pork chops on the grill you want to make, and it will do all the measurement math for you! All of the ingredients of this BBQ pork chop recipe can be doubled or tripled with the click of a button.

Up next, how long to grill thick pork chops on gas grill, and charcoal grilled pork chops…

Recipe Summary

  • 4 porterhouse (bone-in loin) pork chops, 3/4-inch thick
  • 2 6-oz cans pineapple juice, unsweetened (1 1/2 cups)
  • 3 scallions, white parts sliced into thin rounds
  • 3 tablespoons ginger, peeled and minced
  • 3 tablespoons soy sauce, reduced-sodium
  • 2 tablespoons sesame oil, dark
  • 2 tablespoons light brown sugar
  • ¾ teaspoon black pepper, freshly ground
  • ½ teaspoon coarse salt

Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.

Recipe Summary

  • 2 tablespoons dark brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon pineapple juice
  • 2 teaspoons minced fresh garlic
  • 1 ½ teaspoons sake (rice wine)
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon freshly ground black pepper
  • 4 (4-ounce) bone-in pork chops (about 1/2 inch thick)
  • Cooking spray
  • ¼ teaspoon kosher salt
  • 1 teaspoon sesame seeds, toasted

Combine first 8 ingredients in a zip-top plastic bag add pork to bag. Seal marinate at room temperature 25 minutes.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag reserve marinade. Sprinkle pork with salt. Cook pork 3 minutes on each side or until done. Pour reserved marinade into a small saucepan bring to a boil. Reduce heat, and simmer 2 minutes or until thickened. Brush pork with reduced marinade sprinkle with sesame seeds.

Kimchi-style slaw: Combine 1/4 cup rice wine vinegar, 1 to 2 teaspoons Sriracha, 2 teaspoons minced garlic, 1 teaspoon minced fresh ginger, 1 teaspoon canola oil, 1 teaspoon kosher salt, and 1/2 teaspoon sugar in a large bowl stir with a whisk. Add 4 cups shredded Napa cabbage and 1/2 cup thinly sliced green onions toss to coat.

Marinated Grilled Pork Chops Recipe

It's grilling season and I'm loving all of my fantastic and flavorful meat dishes that I've been working on so far this summer! Since summertime always feels so short lived here in my cold home state of Minnesota, I figured I better enjoy it while I can!

Pork chops are one of the meats that I like to use a marinade with when grilling, as it helps the lean meat retain its juices when cooked. This is one of my favorite marinades to use on pork chops!

The combination of flavors in my marinade are just right! Some mustard, that always works well with pork, and a touch of Worcestershire sauce along with brown sugar and soy sauce to make the flavor of my grilled pork chops really 'pop'!

How To Make Marinated Grilled Pork Chops

Start out by trimming any fat in excess of about ¼ inch from your pork chops. Gather your marinade ingredients and a large ziploc plastic storage bag.

Pork Chop Marinade

Combine the marinade ingredients in the ziploc bag, including: soy sauce, brown sugar, olive oil, Dijon mustard, Worcestershire sauce, finely minced or crushed garlic, onion powder and pepper. Squeeze the bag to combine the ingredients.

Add the pork chops into your bag of marinade, then seal, pushing out as much air as possible from the bag. Massage the contents of the bag some more to thoroughly coat your pork chops, then place in the refrigerator for at least one hour. *A quick 15 minute marinate time can work in a pinch, but does not allow the pork chops enough time to really take on the marinade flavor.

When ready to grill the pork chops, remove the marinating pork chops from the refrigerator and allow them to come to room temperature for about 30 minutes. Heat your grill and coat with olive oil before cooking the pork chops.

Place the marinated pork chops onto your oiled and heated grill, and discard the remaining marinade. Cook the pork chops over medium heat for 4 - 5 minutes per side, or until the pork has reached your desired level of doneness.

Bone-in pork chops will typically cook a bit faster than boneless pork chops, and of course, thinner pork chops cook faster as well. The pork chops shown here are boneless pork chops that were roughly 1 - 1 ¼ inch in thickness.

Pork chops are cooked to medium rare when the internal temperature reads 145ºF ( 63ºC ) on your digital meat thermometer, and this is the minimum temperature for safely consuming pork.

The pork is cooked to medium when it has an internal temperature of 160ºF ( 71ºC ) as read by a digital meat thermometer. Remove the pork from your grill when done, and allow the grilled pork chops to rest for 3 -4 minutes before serving.

Serve your perfectly grilled pork chops with creamy garlic red skin mashed potatoes, skillet brown sugar glazed carrots, or a side salad for a terrific family meal!

Grilled Pork Chops

Quick and easy pork chop marinade that gives you the most flavorful, tender and juice pork chops bursting with flavor. You can use your pellet grill or a stove system with a BBQ box. Easy, delicious pork chops that are perfect!


  • 6 - 8 bone-in pork chops
  • 1/4 cup of soy sauce
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup ketchup
  • 1/4 cup mustard
  • 2 Tablespoons brown sugar
  • 2 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 2 teaspoons pepper


Preheat pellet grill to 375 degrees F.

Combine all of the ingredients in a bowl and mix until combined.

Place pork chops in a large freezer bag.

Pour marinade in freezer bag and cover pork chops with marinade.

Cover pork chops and refrigerate for 4 hours or overnight to marinate.

Once pork chops are marinated, place onto the grill and cook until internal temperature reaches between 145-160 degrees F.

Pour marinade ingredients in a mason jar and cover with a lid.

Shake vigorously to emulsify the dressing (so the oil and vinegar are combined and won’t separate). This will help the dressing coat the meat completely.

Marinate 1-2 inch thick pork chops in fridge for a minimum of 30 minutes or up to 24 hours.

No, not just because it has feta in it, although that helps. Obviously feta isn’t a traditional cheese of Peru, but it makes a good substitute to queso fresco (fresh cheese) which is still made a lot in Peru.

I travelled through Peru years ago trekked 4 days to Machu Picchu, ate guinnea pig in Cusco, became friends with Pisco sours, had lunch in Lima.. Peru is a beautiful country, and have a few tricks up their sleeves when it comes to food…and this is one of them.

In saying that, it was my mate Dave back in the UK who introduced me to his own homemade Peruvian salsa and it was lovely! So much so that it got me thinking of how I would make it and use it.

Nonetheless the next day I found myself knee deep in Peruvian salsa experimenting with different recipes and ideas.. (I still get stupid excited to start devising new recipes).

Usually served as a Peruvian salsa, it works equally aswell as a marinade and is perfect if you’re pork chops are cooked on the BBQ. Peruvian BBQ Pork if you like.

To be fair, pretty much everything tastes better when cooked on the BBQ – and my Peruvian BBQ pork chops are no exception!

Ultimately what I created was delicious and really hot. Mouth tingling hot, which I love, but if you want to tone it down a little just take note of my ‘tips’ in the recipe.

It’s got a kick like a mule and smells strong enough to burn your nasal hairs off!

But it’s not all about the sauce it’s also about the pork. The beautiful thing that is the pork chop.

Now when I say pork chop I’m not talking those flimsy things found lurking in plastic containers in your supermarket.

I’m talking about pork chops with attitude. The ones that are thick, on the bone, with the skin and a hefty layer of fat.

A proper pork chop. A bad-ass pork chop. The sort of pork chop you are almost embarrassed to buy it’s so big and mean.

A bad-ass pork chop no less!

To get the best from your Peruvian BBQ pork chop, marinate the pork chop in the Uchucuta overnight and then stick it on the BBQ and you’ll be in love! The Peruvian marinade really comes into its own like this.

There is only one caveat – don’t overcook your pork chop. If cooking this on the BBQ as soon as the pork chop gets a nice deep char on the outside, take it off the grill and let it rest for a good 10 minutes (it will continue to cook from the residual heat) and it usually comes out just perfect.

Pork chops has to be one of my favourite cuts of meat, but they need to be big, thick and served slightly pink! Here’s a simpler pan fried Greek version if you just want a quick porcine fix!

So first things first – time to make the Peruvian marinade (surprisingly quick and easy)…

TIP: for a milder salsa swap the scotch bonnet for two more green jalapeno chillis.

Uchucuta – Peruvian Salsa Ingredients

Uchucuta Recipe:


80ml extra virgin olive oil

20g fresh coriander (about a handful)

1 Pork Chop per person (about 350g / 1.5-2inches thick)

Sweetcorn kernels (cook on the BBQ until charred and then cut off the kernels to use as a garnish).

  1. Put the chilli’s under the grill or over an open flame until charred, then pull stalk off.
  2. Add the chilli’s and all the other ingredients (except the pork chop!) to a blender and blend till smooth.
  3. Reserve few tablespoons of the marinade for garnish (don’t let it be in contact with raw meat).
  4. Add the pork chops to the rest of the marinade and marinate overnight, if not, an hour will do. Tip: I put my pork chops into a zip lock bag in a bowl in the fridge.
  5. Remove the chops from the fridge an hour before you want to start cooking.
  6. Once your BBQ is hot, place the pork chops on the BBQ in direct heat for about 4-5 minutes each side or until it is nicely charred.
  7. Remove the pork chops and rest on a warm plate for 10 minutes (if you don’t do this your chops will be tough).
  8. To serve, thickly slice half the pork chop, drizzle a tablespoon of the marinade over the meat (add a dash of water or lemon juice if the marinade is too thick), sprinkle the sweetcorn kernels over the pork chops, season well with salt and finish with some freshly chopped coriander sprinkled over the pork chop.

Goes well with an ice cold beer and some nacho’s to soak up that surplus Uchucuta dip!

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1 thought on &ldquoUchucuta Marinated BBQ Pork Chops | Peruvian Recipe&rdquo

Just look at that picture! Uchucuta the Peruvian salsa is great as a dip, marinade and dressing. Works really well to marinate pork or lamb and then cook on the BBQ!

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