Asian Marinated Pork Chops Recipe

Asian Marinated Pork Chops are made with thin, bone-in pork chops soaked in a vibrant blend of soy, ginger, garlic, and zesty orange. The result is a sticky, caramelized main course topped with fresh cilantro and green onions that offers a perfect balance of sweet, savory, and spicy flavors in every bite. It is the ultimate high-flavor meal for a busy weeknight and makes a satisfying dinner for eight.

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Asian Marinated Pork Chops Ingredients

• 1/4 cup plus 1 teaspoon Vegetable Oil: Divided. Most is for the marinade, with a teaspoon reserved for searing.
• 2 tablespoons Brown Sugar: Provides the sweetness and helps caramelize the chops in the pan.
• 2 tablespoons Rice Vinegar: Adds a sharp acidity to cut through the richness of the pork.
• 1 tablespoon Minced Ginger: Fresh ginger offers a spicy, aromatic kick.
• 1 tablespoon Sriracha: For a gentle heat; adjust quantity based on spice tolerance.
• 2 teaspoons Sesame Oil: Adds a distinct nutty aroma.
• 3 cloves Garlic: Minced.
• 1 Orange: Zest and juice. This provides the citrusy backbone of the marinade.
• Eight 4-ounce Pork Chops: Bone-in and thin-cut (about 1/4-inch thick). Thin chops cook quickly and absorb flavor well.
• 2 tablespoons Fresh Cilantro: Chopped, for garnish.
• 2 Green Onions: Sliced, for garnish.

How To Make Asian Marinated Pork Chops

1. Blend the marinade: Place 1/4 cup of the vegetable oil, brown sugar, rice vinegar, ginger, Sriracha, sesame oil, garlic, and the orange juice and zest into a food processor. Process for 15 seconds until the mixture is smooth and emulsified.
2. Marinate the meat: Place the pork chops in a large, heavy-duty resealable plastic bag. Pour in half of the marinade. Reserve the other half of the clean marinade in a separate container for the sauce later. Seal the bag, squeezing out the air, and massage to coat the chops. Refrigerate for at least 30 minutes, or up to 8 hours.
3. Reduce the sauce: Preheat the oven to 375°F (190°C). Pour the reserved (clean) marinade into a small saucepan. Bring to a boil over medium heat and cook for about 2 minutes until the sauce reduces slightly and thickens into a glaze.
4. Sear the chops: Remove the chops from the bag and discard the used marinade. Heat a large stainless steel sauté pan over medium-high heat and add the remaining 1 teaspoon of vegetable oil. Brown the chops in the hot pan for 1 to 2 minutes per side until they have a nice crust.
5. Finish the cooking: Place the sauté pan directly into the preheated oven. Roast until the pork is cooked through and reaches an internal temperature of 155°F (68°C). This should be quick for thin chops.
6. Serve the dish: Transfer the chops to a platter. Spoon the reduced glaze over the meat. Sprinkle generously with the chopped cilantro and sliced green onions before serving.

Recipe Tips

• Watch the Sugar: The brown sugar in the marinade aids caramelization, but it can also burn quickly. Keep a close eye on the heat while searing the chops to ensure they get golden brown, not black.
• Thicken the Sauce: The reserved marinade creates a thin glaze. If you prefer a stickier sauce, let it boil for an extra minute or two, watching carefully so the sugars don’t scorch.
• Marinating Time: While 30 minutes works, 2 to 4 hours is the sweet spot. Do not exceed 8 hours, as the acid in the vinegar and orange juice will start to break down the texture of the meat, making it mushy.
• Pan Choice: Use an oven-safe skillet (like stainless steel or cast iron) so you can transfer it directly from the burner to the oven, saving on washing up.

What To Serve With Asian Pork Chops?

This flavorful pork pairs perfectly with simple, neutral sides to soak up the sauce. A bowl of steamed jasmine rice or coconut rice is the classic choice. For vegetables, garlic sesame green beans or baby bok choy sautéed with soy sauce complement the ginger and orange notes. A crisp cucumber salad with rice vinegar provides a cool, refreshing crunch against the spicy pork.

How To Store Leftovers Asian Pork Chops?

• Refrigerate: Store leftover chops in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a skillet over low heat with a splash of water or extra sauce to keep the thin chops moist. Avoid the microwave if possible, as it can make pork tough.
• Freeze: The cooked chops can be frozen for up to 2 months, though the texture is best when fresh.

Asian Marinated Pork Chops Nutrition Facts

• Calories: ~280 kcal
• Fat: 16g
• Carbohydrates: 8g
• Protein: 24g
• Nutrition information is estimated per serving based on 8 servings.

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