Grilled BBQ Marinated Pork Chops
⏱ 15 min prep · 🍳 20 min · 🍽 4
Pork chops are one of the cheapest cuts on the grill, and also the one most likely to turn out dry and forgettable if you skip the marinade. The fat along the edge renders as it cooks and keeps the meat juicy, while a sweet, faintly smoky marinade gives flavor to a cut that's otherwise pretty plain on its own.
Build the marinade around a bottled BBQ sauce from the supermarket sauce aisle — whatever brand your store stocks works the same way — stirred with crushed garlic, olive oil, and smoked paprika. Ten minutes to mix, and the longer the chops sit in it, the more flavor works its way into the meat.
Make it the standing Friday dinner: start the marinade the moment you're home from pickup, and ninety minutes later the grill's ready to go. Let the kitchen screen ping you when it's time to bring the chops to room temperature and light the grill, so you're not tracking the clock yourself while the rest of dinner logistics run around you.
Ingredients
- 4.000 stk svinekjøtt
- 200.000 ml bbq-saus
- 2.000 stk hvitløk
- 30.000 ml olivenolje
- paprika
- 2.000 ts krydder (diverse)
Instructions
Bland BBQ-saus, presset hvitløk, olivenolje, paprikapulver og røkt paprikapulver i en bolle.
Legg svinekotelettene i marinaden og sørg for at de er godt dekket.
La kotelettene marinere i kjøleskapet i minst 30 minutter, gjerne over natten.
Ta kotelettene ut av kjøleskapet og la dem temperere i 15 minutter før grilling.
Varm opp grillen til middels høy varme.
Grill kotelettene i ca. 8–10 minutter på hver side, eller til kjernetemperaturen er 70°C.
Pensle med ekstra BBQ-saus underveis i grillingen.
La kotelettene hvile i 5 minutter før servering.
This one forgives a chaotic weeknight better than most grilled dinners — the chops don't turn rubbery from sitting around, so it barely matters if half the family eats at 5:30 and the other half wanders in at 6:15. Marinate Friday afternoon instead of scrambling right before dinner, and the actual grilling is done in under 20 minutes with no extra prep beyond lighting the grill. Go easy on the smoked paprika and pick a milder BBQ sauce if younger kids are at the table — smoked paprika reads stronger to a kid's palate than the short ingredient list suggests, even without a trace of chili in the marinade. Once the marinade step lives in the weekly meal plan as its own line item, you stop having to remember it at the last minute.
FAQ
How long can pork chops marinate in BBQ sauce?
At least 30 minutes, but it holds up fine in the fridge for a full 24 hours without the meat turning mushy — the marinade is sweet rather than acidic, so it doesn't break down the muscle fibers the way lemon juice or vinegar can. Planning to grill on Sunday? Start marinating Friday night. Keep it in a sealed container or zip-top bag, both for flavor and so it doesn't drip onto other food in the fridge.
Can I freeze the chops with marinade, or freeze leftovers?
Raw chops freeze well right in the marinade — they keep marinating as they thaw, so just pull them out the night before you need them. Grilled leftovers keep 2–3 days in a sealed container in the fridge and reheat best gently in a skillet or a low oven rather than the microwave. Slice leftovers into strips for a wrap or salad the next day, and it reads as a new meal instead of reheated dinner.
What can I use instead of pork chops?
Chicken thighs or chicken breast take the same marinade well, just cut the grill time down to 5–7 minutes per side depending on thickness. Pork tenderloin is a leaner option and needs less marinating time since the texture is finer. For a meat-free version, thick slices of celeriac or portobello mushrooms sit happily in the same marinade and grill for 4–5 minutes per side.
How do I make this milder for kids?
Swap in a mild, sweeter BBQ sauce without chili, and go light on the smoked paprika — it can taste sharper to kids than the ingredient list suggests. Set aside part of the marinade before seasoning the rest more boldly for the adults, so kids get a milder version of the same dinner instead of a separate meal. Something cool on the side, like cucumber slices or a simple potato salad, balances the smokiness further.
What goes well with this, and can I cook it without a grill?
Baked potatoes, a simple green salad, or grilled corn need little extra planning on the same night. Without a grill, sear the chops in a hot skillet 3–4 minutes per side, then finish in a 350°F (180°C) oven until the internal temperature hits 145°F (63°C) — you'll still get a good crust. Brush on a little extra BBQ sauce partway through, whichever method you use.
How long does this actually take on a busy weeknight?
Mixing the marinade takes five minutes, but it's best left for at least 30 — which fits neatly into the window while you're picking up kids or clearing the previous meal. Grilling takes 15–20 minutes plus a five-minute rest, so from lighting the grill to dinner on the table is about half an hour total. Put the marinade step into Friday afternoon on the weekly plan and it's handled before dinner is even on your mind.