This keto pork chop marinade uses soy sauce, Worcestershire sauce, and garlic to give grilled pork chops big, savory flavor. It’s a 5-ingredient marinade with no added sugar, ready to grill in as little as an hour, made with pantry staples you probably already have on hand.
My mom Shake ‘N Baked the heck out of some pork chops when I was a kid and that was kind of my only pork chop recipe once I became an adult.
Switching to low carb obviously eliminated that option (although my keto breaded pork chops are still very popular around here), so I’ve slowly built up my pork chop repertoire over the years.
This keto pork chop marinade is just a simple, classic marinade – a little sweet, a lot savory, big on flavor – that has become a go-to in my house.
Just a handful of ingredients, any cut of pork (or chicken), and as little as an hour in the marinade makes for a really flavorful pork chop!
3 Reasons You’ll Love This Recipe
- Even my picky eater asks for this one. This packs in some flavor without overwhelming anyone. It’s sweet and savory in the best way.
- It’s ridiculously low effort. Whisk a few ingredients together, pour it over the chops, and walk away. The marinade does all the heavy lifting.
- The flavor is deep and savory. Soy sauce and Worcestershire sauce bring that umami punch, and a touch of honey alternative balances it out without adding sugar.
Ingredient Notes:
Soy Sauce – If you’re avoiding soy or wheat products, you can swap this for coconut aminos. Similar flavor without the soy. Otherwise, use regular or low sodium soy sauce here.
Worcestershire Sauce – This adds a lot of depth to the marinade. Don’t skip it.
Honey Alternative – This is the brand I use. It’s made with allulose and monk fruit for a naturally sweetened alternative without the carbs. I use it often in quite a few of our recipes.
Garlic: Fresh smashed garlic gives the best flavor, but pre-minced garlic from a jar works in a pinch if you’re short on time. I like smashed garlic because I don’t have to worry about it burning on the grill since it flavors the marinade without sticking to the pork.
House seasoning blend: I keep a jar mixed up with equal parts garlic powder, onion powder, and smoked paprika since those are the spices I reach for most. If you have a favorite store-bought blend that isn’t too salty, feel free to use that instead.
Pork Chops – I prefer boneless pork chops, but any cut will work fine here. You can even use this marinade on chicken!
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Whisk together the ingredients for the marinade in a ziptop bag or large shallow dish.
Add the pork chops to the marinade, cover, and place in the fridge for 1-8 hours.
Pat the pork chops dry and season on both sides with the seasoning blend. Discard any leftover marinade.
Grill the pork chops over medium high heat until cooked to 145 degrees. This ensures they won’t be overcooked and dry.
Pro Tip!
If you’re tired of dry pork chops, the secret is all in how long you cook them!
Grab a meat thermometer and cook your pork chops until they reach an internal temp of 145 degrees Fahrenheit.
Let them rest 5 minutes before serving.
Juicy, flavorful pork chops every time!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
Helpful Tip!
Storage
Marinade life: If you want to mix the marinade ahead of time, it keeps in the fridge in a sealed container for up to 2 days before you add the pork chops.
Marinating chops: Once the pork chops are in the marinade, keep them covered in the fridge and plan to grill within 8 hours for the best texture.
Leftovers: Cooked pork chops keep well in the fridge for up to 4 days in an airtight container. Reheat gently so they don’t dry out.
Freezer: This marinade freezes beautifully with raw pork chops. Combine everything in a freezer bag and freeze flat. Thaw in the fridge overnight and the chops will be ready to grill, already marinated.
Keto Pork Chop Marinade
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Ingredients
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup olive oil
- 2 tablespoons white vinegar
- 1 tablespoon honey alternative more to taste
- 4 cloves garlic smashed
- 2 pounds pork chops see notes
- 1-2 teaspoons house seasoning blend see notes
Instructions
- Add the soy sauce, Worcestershire sauce, oil, vinegar, and honey alternative to a shallow dish or ziptop bag and whisk to combine. Toss in the smashed garlic cloves and stir a bit to make sure they’re coated in the liquid.
- Add the pork chops to the marinade, turning to coat. Cover the dish or seal the bag, and place in the refrigerator for at least an hour or longer, depending on the thickness of your pork chops.
- Remove the pork from the marinade and drain the excess liquid. Discard any leftover marinade. Pat dry the pork chops and sprinkle with the seasoning.
- Grill the pork chops over medium-high heat until cooked through to an internal temperature of 145 degrees. Let rest 5 minutes before serving.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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