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+ servings

Cornell Pork Chops

A new twist on a classic marinade creates perfect grilled pork chops.
Course Main Course
Cuisine American
Keyword pork, pork chops
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Servings 4


  • 4 boneless pork chops 2-3 pounds total weight

For Marinade

  • 1 large egg
  • 1 cup neutral oil high oleic sunflower or similar
  • 1 cup rice wine vinegar
  • 1 cup water
  • 1 tbsp kosher salt
  • 1 tbsp mustard
  • 2 tbsp honey


  • Put one chop in a heavy duty freezer bag. Hit it with the flat of a rolling pin until somewhat flattened, then flip over and repeat. Aim for an even thickness of about ½ inch. Repeat with other chops and place in a bowl or tupperware in your fridge.
  • Put the egg in a blender. While it runs, add the oil in a slow, steady stream. Then slowly add vinegar, followed by water. Take your time - you want a completely emulsified marinade.
  • Add salt, mustard and honey. Blend thoroughly.
  • Pour enough marinade in to completely cover the chops. Refrigerate any leftovers for up to a week.*
    Using tongs, make sure all the chops are well coated. Let sit in the fridge for at least one and up to three hours.
  • When you're ready to cook, let your grill preheat thoroughly. Over high burners or a hot charcoal fire, cook the chops, flipping frequently. Because they have been flattened, they will cook quickly. Remove each as it hits 140° at its thickest portion.
  • Serve with grilled veggies, a salad, or whatever you feel like. No sauce necessary.


*Though I think this marinade goes best with pork, it's also excellent with chicken. If you use it on wings or drumsticks, I'd encourage you to let them sit a bit longer, up to 8 hours.