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Prepare the marinade: In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, sriracha (if using), and black pepper until the sugar is dissolved.

Prepare the pork chops: Pat the pork chops dry with paper towels. Using a sharp knife, score one side of each pork chop in a cross-hatch pattern. This helps tenderize the meat, allows the marinade to penetrate, and prevents curling during cooking. Place the pork chops in a shallow dish or a large zip-top bag.

Marinate the pork: Pour the prepared marinade over the pork chops, ensuring they are fully coated. If using a dish, turn the chops to coat. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably 4 hours, and up to 8 hours for best flavor. Flip the chops halfway through marinating if not fully submerged.

Preheat skillet: When ready to cook, remove the pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes. Heat the vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Cook the pork chops: Remove the pork chops from the marinade, allowing any excess to drip off (discard remaining marinade). Place the chops in the hot skillet, scored side down first. Cook for 2-3 minutes per side, flipping frequently, until a deep, glossy, dark brown, and caramelized crust forms and the internal temperature reaches 145°F (63°C). Adjust heat as needed to prevent burning.

Rest and serve: Transfer the cooked pork chops to a cutting board and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful meat. Serve whole or sliced, as desired.


Prepare the marinade: In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, sriracha (if using), and black pepper until the sugar is dissolved.

Prepare the pork chops: Pat the pork chops dry with paper towels. Using a sharp knife, score one side of each pork chop in a cross-hatch pattern. This helps tenderize the meat, allows the marinade to penetrate, and prevents curling during cooking. Place the pork chops in a shallow dish or a large zip-top bag.

Marinate the pork: Pour the prepared marinade over the pork chops, ensuring they are fully coated. If using a dish, turn the chops to coat. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably 4 hours, and up to 8 hours for best flavor. Flip the chops halfway through marinating if not fully submerged.

Preheat skillet: When ready to cook, remove the pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes. Heat the vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Cook the pork chops: Remove the pork chops from the marinade, allowing any excess to drip off (discard remaining marinade). Place the chops in the hot skillet, scored side down first. Cook for 2-3 minutes per side, flipping frequently, until a deep, glossy, dark brown, and caramelized crust forms and the internal temperature reaches 145°F (63°C). Adjust heat as needed to prevent burning.

Rest and serve: Transfer the cooked pork chops to a cutting board and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful meat. Serve whole or sliced, as desired.
