Chile Rub Marinated Pork Chops
Soy, garlic, and Carolina Fire Chile Rub make juicy, caramelized pork chops. Quick grill or skillet method with simple marinating tips.
The spicy umami flavors of our collaborative blend with Rodney Scott accentuate tender pork chops.
- Marinate chops 3 to 12 hours in soy, Worcestershire, mustard, garlic, and Chile rub for deep savory flavor.
- Cook over medium-high heat: about 4 minutes first side and 3 minutes second for 3/4-inch bone-in chops, then rest 3 minutes.
- Use an instant-read thermometer to reach 145°F and never reuse raw marinade unless boiled.
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Preparation Instructions:
Place marinade ingredients in a ziplock bag. Mix until well combined. Add the pork chops. Massage to coat in the marinade. Marinate for 3 to 12 hours occasionally massaging the pork chops into the marinade.
Take the chops out of the fridge 20 minutes before cooking. Preheat barbecue grill or skillet to medium high. Brush grill or pan with oil
Add the pork chops and cook for 4 minutes or until the underside is caramelized and the pork releases from the grill, then turn the chops and cook for 3 minutes.
Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes and sprinkle with extra Chile rub before serving.
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Frequently Asked Questions
How long should I marinate the pork chops?
Marinate for at least 3 hours and up to 12 hours for best flavor. You can go to 24 hours in a pinch, but long exposure to salty soy can make the meat too salty or slightly mushy.
What internal temperature should the pork reach?
Cook pork chops to an internal temperature of 145°F (63°C) and then rest them for 3 minutes. An instant-read thermometer is the most reliable way to check.
Can I use boneless or thicker chops?
Yes. Boneless 3/4-inch chops will cook a bit faster, around 3 to 4 minutes per side. For thicker 1-inch or more chops, add a minute or two per side or finish in the oven until the internal temp hits 145°F.
Should I grill or use a skillet and how do I avoid sticking?
Both work. Preheat grill or skillet to medium-high and brush with oil. Let the chop sear without moving it until it releases easily and shows a caramelized crust, then flip. Clean, well-oiled grates or a hot nonstick pan reduce sticking.
Can I reuse the marinade as a sauce?
No. Do not reuse marinade that touched raw pork unless you bring it to a full boil for several minutes to kill any bacteria. If you want a sauce, reserve some marinade before adding raw meat.
How can I tone down the heat from the Chile rub?
Use less rub or mix the rub with a little oil to make a milder coating. Serving the chops with a cooling side like coleslaw, yogurt sauce, or a squeeze of lime also helps balance heat.
How can I finish the chops in the oven?
Sear both sides in a hot pan or on the grill, then transfer to a 400°F oven and roast 6 to 10 minutes depending on thickness until the internal temperature reaches 145°F. Let rest 3 minutes before serving.
How long can I store leftovers or freeze marinated chops?
Cooked pork chops keep 3 to 4 days in the fridge. Raw chops marinated can be refrigerated for up to 24 hours, or frozen for up to 3 months. Thaw frozen chops in the fridge before cooking.
How long should I marinate the pork chops?
Marinate for at least 3 hours and up to 12 hours for best flavor. You can go to 24 hours in a pinch, but long exposure to salty soy can make the meat too salty or slightly mushy.
What internal temperature should the pork reach?
Cook pork chops to an internal temperature of 145°F (63°C) and then rest them for 3 minutes. An instant-read thermometer is the most reliable way to check.
Can I use boneless or thicker chops?
Yes. Boneless 3/4-inch chops will cook a bit faster, around 3 to 4 minutes per side. For thicker 1-inch or more chops, add a minute or two per side or finish in the oven until the internal temp hits 145°F.
Should I grill or use a skillet and how do I avoid sticking?
Both work. Preheat grill or skillet to medium-high and brush with oil. Let the chop sear without moving it until it releases easily and shows a caramelized crust, then flip. Clean, well-oiled grates or a hot nonstick pan reduce sticking.
Can I reuse the marinade as a sauce?
No. Do not reuse marinade that touched raw pork unless you bring it to a full boil for several minutes to kill any bacteria. If you want a sauce, reserve some marinade before adding raw meat.
How can I tone down the heat from the Chile rub?
Use less rub or mix the rub with a little oil to make a milder coating. Serving the chops with a cooling side like coleslaw, yogurt sauce, or a squeeze of lime also helps balance heat.
How can I finish the chops in the oven?
Sear both sides in a hot pan or on the grill, then transfer to a 400°F oven and roast 6 to 10 minutes depending on thickness until the internal temperature reaches 145°F. Let rest 3 minutes before serving.
How long can I store leftovers or freeze marinated chops?
Cooked pork chops keep 3 to 4 days in the fridge. Raw chops marinated can be refrigerated for up to 24 hours, or frozen for up to 3 months. Thaw frozen chops in the fridge before cooking.
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