Q1: How long should I marinate pork chops?

For thin pork chops like these, even 30 minutes in this flavorful marinade will make a huge difference. For a deeper flavor, you can marinate them for up to 8 hours. Any longer than that, and the acid in the marinade can start to negatively affect the texture of the meat.

Q2: Is it safe to use marinade as a sauce?

It is only safe to use a marinade as a sauce if you bring it to a full, rolling boil for at least one minute. This is a critical food safety step that kills any bacteria from the raw meat. That's why our recipe has you reserve half of the marinade before it ever touches the pork, and then boil that reserved portion to create a safe and delicious glaze.

Q3: What is the correct internal temperature for cooked pork? I've heard different things.

This is a great question! For many years, the recommendation was to cook pork to 160°F or higher, which often resulted in dry meat. The USDA has since updated its guidelines. The current recommendation for whole cuts of pork (like these chops) is to cook them to an internal temperature of 145°F (63°C) , and then let the meat rest for at least 3 minutes. This will result in a perfectly safe, tender, and juicy pork chop that may have a touch of pink in the center.

Q4: What should I serve with these Asian Marinated Pork Chops?

These pork chops are fantastic with simple sides that can soak up the delicious glaze. Steamed Jasmine rice is a perfect choice. For a vegetable side, simple steamed or stir-fried broccoli, bok choy, or green beans would be excellent.

Q5: Can I use thick-cut pork chops for this recipe?

Yes, you can, but you will need to adjust the cooking time significantly. For thick-cut (1- to 1.5-inch) pork chops, you will still sear them for 2-3 minutes per side, but they will need a much longer time in the oven, likely 15-20 minutes, to reach the safe internal temperature of 145°F. Always rely on a meat thermometer for thick cuts of meat.

The Best Juicy Asian Marinated Pork Chops Recipe

The Best Juicy Asian Marinated Pork Chops

An Asian-inspired recipe for thin, bone-in pork chops that are first marinated in a flavorful blend of brown sugar, rice vinegar, ginger, Sriracha, sesame oil, and orange juice. The marinated chops are then pan-seared to create a golden crust and finished in the oven. A portion of the marinade is reserved and boiled down into a thick glaze, which is spooned over the cooked pork chops and garnished with fresh cilantro and green onions.

Author: Evelyn
Prep Time: 45 minutes (includes marinating time)
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Searing, Baking, Marinating
Cuisine: Asian-Fusion
Diet: Gluten Free

Ingredients

1/4 cup plus 1 teaspoon vegetable oil
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons sesame oil
3 cloves garlic, minced
Zest and juice of 1 orange
Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick)
2 tablespoons chopped fresh cilantro, for garnish
2 green onions, sliced, for garnish

Instructions

Make the Marinade: In a food processor, combine 1/4 cup of vegetable oil, the brown sugar, rice vinegar, ginger, sriracha, sesame oil, garlic, and the orange juice and zest. Process for about 15 seconds until combined.
Marinate the Pork: Place the pork chops in a heavy-duty resealable plastic bag. Pour half of the marinade into the bag. Reserve the other half in a separate container for the glaze.
Squeeze the air out of the bag, seal it, and move the chops around to coat them evenly. Marinate in the refrigerator for at least 30 minutes and up to 8 hours.
Cook the Pork: Preheat the oven to 375°F.
Heat a large ovenproof saute pan over medium-high heat and add the remaining 1 teaspoon of oil.
Remove the chops from the marinade bag (discarding the used marinade) and brown them in the hot pan for 1 to 2 minutes per side.
Place the entire saute pan in the preheated oven and cook until the pork reaches an internal temperature of 155°F.
Make the Glaze: While the pork cooks, pour the reserved, untouched marinade into a small saucepan. Bring it to a boil and cook for about 2 minutes to reduce and thicken it slightly.
Serve: Serve the cooked pork chops with a spoonful of the prepared glaze, and garnish with chopped cilantro and sliced green onions.

Notes

For food safety, it is crucial to use two separate portions of the marinade: one for the raw pork (which is discarded) and one that is boiled to become the final sauce.
An ovenproof skillet is needed to easily transfer the pork from the stovetop to the oven.
Using an instant-read thermometer is the best way to ensure the pork is cooked to the correct temperature without overcooking.

Find it online: https://cookupjoy.com/marinated-pork-chops/