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.
- 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/