This tandoori pork chop marinade is easy to mix up and adds so much flavour to pork chops. Marinate and then grill, pan fry, or bake, or freeze for later!
Recipes like this tandoori pork chop marinade has made my meal planning so simple. Whenever I don’t know what to make for dinner, I’m happy that I have frozen, marinated pork chops ready.
This tandoori pork chop marinade is likely not all that authentic, I will admit. I can’t remember where I found it, and I’ve changed it a bit. I will say that it’s absolutely delicious.
The yogurt in the marinade tenderizes the pork chops and the flavour is fantastic. The cayenne doesn’t make the pork chops spicy, it just adds flavour. There’s not enough to make it spicy, if you’re concerned about that.
I keep things simple when I make these tandoori pork chops for dinner. Grill the pork chops, make some rice, and add a salad. Easy and delicious.
How do you make a simple marinade for pork chops?
I have 9 pork chop marinades for you, and they’re all simple and delicious. So easy to make, they each only take minutes to mix up and add so much flavour to your meat.
Freezer pork chop marinades are where it’s at as far as I’m concerned. These 9 pork chop marinades are all quick and easy for you to make. You can also freeze them for future meals.
I also have 7 chicken marinades (some overlap, but they’re not all the same). So you can easily have many different freezer meals ready to go with these marinades!
How long do you have to marinate pork chops?
Marinate the pork chops for at least 30 minutes, and I find 2-4 hours gives the best flavour. You can technically marinate pork chops for up to two days in the fridge. But I don’t find the flavour changes much as you increase the marinating time from 4 hours.
You also need to be careful when there is an acidic component like lemon juice in the marinade. After a certain point, the meat will start to break down. My recommendation is to cook it the same day you’re marinating, or to freeze it and let it marinate as it defrosts overnight in the fridge or for a couple hours in cold water.
You can either marinate your pork chops and then cook them immediately, or you can freeze them in this tandoori pork chop marinade, and let them marinate while they’re defrosting.
Usually I defrost the pork chops by submerging the bag with the frozen meat in cold water. I find this method only takes a couple of hours. You can also defrost them in the refrigerator overnight if you prefer.
What is a good marinade for pork chops?
I have found that any marinade that is good on chicken is good on pork chops as well. So if you have a favourite chicken marinade, it’s likely good on pork chops as well.
This simple tandoori pork chop marinade is fantastic. It’s easy to mix up and adds so much flavour to the pork chops. These pork chops are fantastic served with rice or these easy homemade cream biscuits and a salad.
What is the best way to marinate pork chops?
I like to marinate my pork chops as soon as I bring them home from the grocery store and then freeze them in the marinade. This way I have meals prepped and waiting in the freezer. Meal times are so simple then. The pork chops marinate while they defrost, and I don’t have to think about how I’m going to cook them.
You can also use this tandoori pork chop marinade the same day if you like – marinate the pork chops for 2-4 hours in the fridge before cooking. If I’m cooking them the same day I like to marinate them in a shallow baking dish, turning the meat to coat it in the marinade before refrigerating it.
What is the best way to cook pork chops?
There are several options for cooking pork chops.
You can grill them for 4-8 minutes per side, depending on how thick they are – for 3/4 inch pork chops I grill at about 400F for 4 minutes per side. You can also pan fry them over medium heat for 4-8 minutes per side (add 2-3 teaspoons of olive oil or butter to the pan while it’s heating). Or you can bake them at 400F for 20-30 minutes, turning them once.
The exact cook time will really depend on the thickness of your pork chops, so use a meat thermometer to judge when they’re done. Pork chops are done when their internal temperature is 145 degrees F. After you remove them from the heat, let them rest for 5 minutes under some foil before serving them.
The most important thing is to not over cook your pork chops, or they will be dry. You can use a meat thermometer if you’re not sure how to tell when the pork chops are done. More importantly, trust the thermometer! Resist the urge to slice into them to check, because they continue to cook after you remove them from the heat. You don’t want to cook pork chops until they look done inside. If you do this, they will be over-done by the time you sit down to eat.
How to make this Tandoori Pork Chop Marinade:
- I almost always use boneless pork chops. I like to buy the huge pork loin from Costco when they’re on sale and then slice it into a whole bunch of pork chops. Then I marinate them and freeze them for later. Usually I slice them about 1/2-3/4 inch thick. You can definitely use bone-in pork chops instead, but keep in mind the cook time will likely be a few minutes longer.
- Once you place your pork chops and the marinade into a freezer bag (this tool is awesome for holding the bag while you add your pork chops and marinade), squeeze out the air, seal the bag, and then move the meat around in the bag to coat it with the tandoori pork chop marinade. Lay the bag flat to freeze it as it will defrost easier this way.
- I love this lemon juicer for squeezing fresh lemons.
- A great way to keep fresh ginger on hand is to cut it into one inch pieces and store it in a ziplock bag in the freezer. You can grate or mince it when it’s frozen and use it immediately. You don’t even need to peel it.
- If you’re looking for more great pork chop marinades, check out these 9 pork chop marinades. You can use them immediately, or freeze them for later!
- Here are a few more great pork recipes for you: Slow Cooker Maple Balsamic Pork Tenderloin, Baked Pork Chops with a Cinnamon Glaze, and Grilled Pork Tenderloin with Strawberry Kiwi Salsa
- 4-6 pork chops
- 1/4 cup plain yogurt (Greek or regular)
- 1 1/2 teaspoons dijon mustard
- 1 1/2 teaspoon fresh ginger, minced
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon turmeric
- 2 tablespoons lemon juice (1 lemon)
- 2 tablespoons canola oil (or other vegetable oil)
- 1/8 teaspoon cayenne pepper
- Place the pork chops in a large ziplock bag. In a small bowl, whisk together the yogurt, dijon mustard, ginger, cumin, coriander, turmeric, lemon juice, oil, and cayenne pepper.
- Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
- Move the pork chops around in the marinade until they are all evenly coated.
- Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
- You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
- Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
- Let the pork chops rest, tented with foil, for 5 minutes before serving.
Marinate the pork chops for at least 30 minutes, and I find at least 2 hours gives the best flavour. You can technically marinate pork chops for up to two days in the fridge, but I don't find the flavour changes much as you increase the marinating time from 2 hours. Also, when there's an acidic component like lemon juice in the marinade, it starts to break down the meat after a certain point. My recommendation is to cook it the same day you're marinating, or to freeze it and let it marinate as it defrosts overnight in the fridge or for a couple hours in cold water.
You can easily increase this recipe to marinate more pork chops if you're serving more people.
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Amount Per Serving: Calories: 385Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 132mgSodium: 135mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 41g
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