Asian Marinated Pork Chops
Asian Marinated Pork Chops
Ingredients
For the Pork Chops
- 4 boneless pork loin chops, thin-cut, about 1/2-inch thick
- 2 tablespoons vegetable oil, or other high-smoke point oil, as needed for pan-frying
For the Asian Marinade
- 1/2 cup soy sauce, low sodium preferred
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or to taste (optional)
- 1/2 teaspoon black pepper
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 10 min
- 6
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Marinated Pork Chops
Ingredients
For the Pork Chops
- 4 boneless pork loin chops, thin-cut, about 1/2-inch thick
- 2 tablespoons vegetable oil, or other high-smoke point oil, as needed for pan-frying
For the Asian Marinade
- 1/2 cup soy sauce, low sodium preferred
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or to taste (optional)
- 1/2 teaspoon black pepper
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
- 4
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.
⏱️ 5 min - 5
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.
⏱️ 10 min - 6
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.
⏱️ 5 min