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Pork Chops, Take Two: The Marinade Edition

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Pork Chop experiments continue in Dusty's test kitchen

Overnight Soy & Worcestershire Pork Chops

Can success strike twice in Dusty’s Test Kitchen? Let’s find out.

It was another busy day in Dusty’s Test Kitchen, and yes — the pork‑chop experiments continue. My first attempt, Rediscovering Pork Chops: A Cast Iron Success Story, turned out so well that I had to try again. Could I repeat the magic?

This recipe is a little more involved than the last one, mostly because it needs an overnight marinade. But once the cooking starts, everything moves fast and easy.

Ingredients

Marinade

  • ½ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ½ tsp salt (optional, depending on your soy sauce)
  • Optional: 1 tbsp brown sugar
  • Optional: ½ tsp ginger powder

Finishing

  • 3–4 tbsp butter, cut into pats
  • Optional: 2 smashed garlic cloves or a few thyme sprigs

Instructions

1. Marinate Overnight

  1. Whisk all marinade ingredients together.
  2. Add pork chops and coat well.
  3. Refrigerate 8–24 hours.
  4. Remove from the fridge 20–30 minutes before cooking.

2. Pan‑Sear

  1. Preheat oven to 400°F.
  2. Heat a cast‑iron or heavy skillet over medium‑high until very hot.
  3. Add a thin layer of oil.
  4. Sear chops 2 minutes per side to develop color.
    • Do not cook through during this step.

3. Oven Finish with Butter

  1. Turn off the stovetop heat.
  2. Add the pats of butter to the bottom of the pan.
  3. Place the seared chops on top of the butter.
  4. Transfer the pan to the oven.
  5. Bake 5–8 minutes, depending on thickness.
  6. Remove when internal temperature reaches 140–145°F.
  7. Let rest 5 minutes before serving.

Notes

  • This method keeps thinner chops tender by combining a moisture‑boosting marinade, a quick sear, and a gentle oven finish.
  • The butter melts underneath the chops and bastes them as they finish, giving a glossy, savory finish.
  • Works with bone‑in chops too — just add 2–4 minutes to the oven time.
  • I served mine with oven‑roasted potatoes. I started the potatoes when I took the chops out of the refrigerator, so they had a 30‑minute head start.

My Rating

I’m giving this one 4 stars. Very flavorful, very tender — just shy of that 5‑star wow factor for me. But you can be the judge.