I had a couple of thick-cut pork chops to use and adapted a simple Asian-style recipe that sounded both quick and flavorful. I swapped in fresh ginger, increased the soy sauce, and finished the chops on a hot grill pan instead of baking. The result was tender, juicy pork with a caramelized exterior and a balanced sweet-salty-spicy glaze. These chops pair well with garlic rice, roasted broccoli, or a crisp cucumber salad for a complete weeknight meal.
Asian-Style Pork Chops
Ingredients:
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp hoisin sauce
- 2 tsp soy sauce
- 2 tsp rice vinegar
- 1 tsp fresh ginger, grated
- 1 tsp sriracha sauce
- 2 thick-cut boneless pork chops
How to Make Asian-Style Pork Chops
Make the marinade: In a zip-top bag or a shallow bowl, combine the minced garlic, olive oil, hoisin sauce, soy sauce, rice vinegar, grated ginger, and sriracha. Mix until smooth and well blended.
Place the pork chops in the bag or bowl and toss so the meat is evenly coated. Refrigerate and marinate for at least 2 hours to let the flavors penetrate. For best results, marinate longer if you have the time.
Prior to cooking, remove the pork chops from the refrigerator about 30 minutes to bring them closer to room temperature—this promotes even cooking.
Grill the pork chops: Heat a heavy grill pan over medium-high heat until it is very hot. Lightly oil the pan or use a quick spray of olive oil cooking spray to prevent sticking. Place the chops on the hot pan and cook without moving for about 5–6 minutes to develop a good sear.
Flip the chops and cook for another 5–6 minutes, or until they reach an internal temperature appropriate for pork (145°F/63°C) and the juices run clear. Cooking time will vary slightly depending on the thickness of your chops and the heat of your pan.
Once cooked, transfer the pork chops to a cutting board and let them rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat moist when you slice it. Slice across the grain and serve with your preferred sides. Enjoy.
Asian-Style Pork Chops
Equipment
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Grill Pan
Ingredients
- 4 cloves of garlic, minced
- 1 tbsp olive oil
- 1 tbsp hoisin sauce
- 2 tsp soy sauce
- 2 tsp rice vinegar
- 1 tsp fresh ginger, grated
- 1 tsp sriracha sauce
- 2 thick-cut boneless pork chops
Instructions
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Make the marinade: Combine the garlic, olive oil, hoisin sauce, soy sauce, rice vinegar, grated ginger, and sriracha in a zip-top bag or bowl and mix thoroughly.
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Add the pork chops, coat them evenly, and refrigerate to marinate for at least 2 hours.
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Remove the pork chops from the fridge 30 minutes before cooking to allow them to come closer to room temperature.
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Grill the pork chops: Heat a grill pan over medium-high heat until hot, lightly oil the surface, and place the chops on the pan.
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Cook for about 5–6 minutes per side, or until the internal temperature reaches 145°F (63°C) and the meat is cooked through.
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Let the chops rest for 5 minutes before slicing and serving. Enjoy.