Marinated Pork Chops

This marinade goes into the blender, not a mixing bowl. Olive oil, white wine vinegar, garlic, crushed bay leaf, peppercorns, and dry mustard all get blitzed together into a smooth, emulsified dressing that coats the pork chops evenly and penetrates deeper than a chunky marinade would.

Six hours is the minimum. The vinegar and mustard work together to tenderize the meat while the olive oil keeps things moist during grilling. The crushed bay leaf and whole peppercorns release their flavor slowly over that long soak, building a savory, aromatic depth that a quick 30-minute marinade can’t touch.

Thick-cut chops (1 inch) are a must for grilling. They can handle the high heat without drying out, and the long marinade gives them a flavorful surface that chars beautifully over medium coals. Pull them off the grill while the center still has a hint of pink.

Kitchen Tips

• Blending the marinade emulsifies the oil and vinegar so it clings to the meat instead of separating in the bag
• Flip the chops halfway through the marinating time so both sides get equal contact
• Let the chops come to room temperature for 20 minutes before grilling for more even cooking
• Pat the surface lightly before grilling; excess marinade causes flare-ups on the grill

Variations

• Herb-loaded: Add a handful of fresh rosemary and thyme to the blender with the other ingredients
• Asian twist: Swap the vinegar for rice wine vinegar and add a tablespoon of soy sauce and fresh ginger
• Lemon version: Replace half the vinegar with fresh lemon juice and add lemon zest