5 Simple Pork Chop Marinades for the Freezer (Print Version)
Five easy pork chop marinades you can bag, freeze, thaw, and cook for fast weeknight dinners.
# Ingredients:
For every bag
01 -
10 pork chops, about 1 inch thick, divided into 5 bags with 2 chops per bag
02 -
Freezer-safe zip bags or airtight containers
BBQ marinade
03 -
1 tablespoon olive oil
04 -
3 tablespoons BBQ sauce
05 -
2 teaspoons BBQ seasoning
06 -
1 tablespoon white vinegar or apple cider vinegar
07 -
1/2 teaspoon kosher salt
Hawaiian marinade
08 -
1/2 cup (120 ml) pineapple juice
09 -
1/4 cup (60 ml) low-sodium soy sauce
10 -
2 tablespoons brown sugar or honey
11 -
1 tablespoon rice vinegar or apple cider vinegar
12 -
2 tablespoons ketchup
13 -
1 tablespoon grated fresh ginger
14 -
3 cloves garlic, minced
15 -
1 tablespoon sesame oil or neutral oil
Cilantro lime marinade
16 -
2 tablespoons fresh lime juice
17 -
1 tablespoon olive oil
18 -
1 tablespoon chopped fresh cilantro
19 -
2 cloves garlic, minced
20 -
1 tablespoon honey or brown sugar
21 -
1 teaspoon ground cumin
22 -
1/2 teaspoon chili flakes
23 -
1 teaspoon kosher salt
24 -
1/2 teaspoon black pepper
Steakhouse marinade
25 -
2 tablespoons olive oil
26 -
2 tablespoons Worcestershire sauce
27 -
1 tablespoon Dijon mustard
28 -
1 tablespoon brown sugar
29 -
2 cloves garlic, minced
30 -
2 teaspoons Montreal steak seasoning
31 -
1/2 teaspoon kosher salt
Lemon garlic marinade
32 -
1 tablespoon olive oil
33 -
2 tablespoons fresh lemon juice
34 -
1 teaspoon lemon zest
35 -
2 cloves garlic, minced
36 -
1 teaspoon chopped fresh rosemary or thyme
37 -
1 teaspoon kosher salt
38 -
1/2 teaspoon black pepper
39 -
1/2 teaspoon crushed red pepper flakes
# Instructions:
01 -
Write the marinade name and date on five freezer-safe bags. Add a note to cook pork chops to 145°F and rest for 3 minutes.
02 -
In separate small bowls, whisk together each marinade until the sugar and salt are mostly dissolved.
03 -
Place 2 pork chops in each labeled bag. Pour one marinade into each bag, then gently massage to coat the pork on all sides.
04 -
Press out excess air, seal tightly, and lay the bags flat on a sheet pan. Freeze until solid, then stack for storage.
05 -
Move one bag to the refrigerator the night before cooking. Keep the pork cold while it thaws and discard any marinade that touched raw meat.
06 -
Grill, pan-sear, bake, or air fry the thawed chops until the thickest part reaches 145°F. Cooking time varies by thickness, but most 1-inch chops take 10-14 minutes total.
07 -
Let the pork chops rest for 3 minutes before slicing. Serve with rice, salad, potatoes, or fruit salsa.
# Notes:
01 -
Freeze for best quality up to 3 months.
02 -
Nutrition is an estimate for 1 marinated pork chop.
03 -
Cooking time changes with chop thickness and cooking method.