Mouthwatering Asian Pork Chop Marinade

If you ask me, a good marinade is one of the easiest ways to make dinner feel special.

This Asian-inspired pork chop marinade brings together classic flavors like soy sauce, ginger, and garlic with the warm spice of five spice powder. The brown sugar adds a touch of sweetness while rice vinegar keeps everything balanced.

The thick-cut bone-in chops soak up all that flavor, and the sesame oil and red pepper flakes round out the taste. Just let them sit in the marinade for a few hours, then cook them up however you like.

It’s a simple recipe that makes weeknight pork chops taste like something you’d order at a restaurant.

What Kind of Pork Chops Should I Use?

For this marinade, boneless pork chops that are about 1 inch thick work perfectly because they soak up all those flavors without drying out during cooking. You can use center-cut loin chops or rib chops – both are tender and cook evenly. If you can only find thinner chops at the store, that’s okay, but you’ll want to reduce your cooking time so they don’t get tough. Bone-in chops will also work great with this marinade, though they’ll need a few extra minutes on the heat to cook through completely.

Options for Substitutions

This marinade is pretty forgiving, so here are some swaps you can make based on what’s in your pantry:

• Pork chops: Boneless chops work great here, but bone-in chops are totally fine too – they’ll just need a couple extra minutes of cooking time. You can even use pork tenderloin sliced into medallions if that’s what you have.
• Soy sauce: Regular soy sauce is what I call for, but low-sodium works if you’re watching your salt intake. Tamari is a good gluten-free option, and coconut aminos will work in a pinch, though the flavor will be slightly sweeter.
• Rice wine vinegar: Apple cider vinegar or white wine vinegar can step in here. Start with 3 tablespoons instead of 1/4 cup since they’re a bit stronger, then adjust to taste.
• Fresh ginger: If you don’t have fresh ginger, use 1/2 teaspoon of ground ginger instead. It won’t have quite the same punch, but it’ll still give you that ginger flavor.
• Chinese five spice: This spice blend really makes the marinade special, so I’d recommend keeping it if possible. But if you’re out, try mixing equal parts cinnamon, cloves, and a pinch of star anise or fennel seeds.

Watch Out for These Mistakes While Cooking

The biggest mistake when making marinated pork chops is over-marinating them, which can happen if you leave them in the soy sauce mixture for more than 6-8 hours – the acid and salt will start breaking down the meat too much and make it mushy instead of tender.

Make sure to thoroughly dry your pork chops after removing them from the marinade, because any excess liquid will steam the meat instead of giving you that nice golden sear you’re looking for.

Cooking pork chops straight from the fridge is another common error – let them sit at room temperature for about 20 minutes before cooking so they cook more evenly throughout.

Finally, don’t skip the resting period after cooking, as cutting into the chops immediately will cause all those flavorful juices to run out onto your cutting board instead of staying in the meat where they belong.

What to Serve With Asian Pork Chops?

These flavorful pork chops pair perfectly with steamed jasmine or white rice, which soaks up all that delicious marinade. I love serving them alongside stir-fried vegetables like bok choy, snap peas, or broccoli with a splash of sesame oil. For a complete meal, add some quick-pickled cucumbers or a simple Asian slaw with cabbage and carrots to balance out the rich, savory flavors of the pork. You can also slice the pork chops and serve them over fried rice or noodles for a heartier dinner option.

Storage Instructions

Marinate Ahead: You can mix up this marinade and let your pork chops soak in it for anywhere from 2 hours to overnight in the fridge. The longer they marinate, the more flavor they’ll soak up. Just toss everything in a zip-top bag or covered dish and you’re good to go.

Store: Cooked pork chops will keep in an airtight container in the fridge for about 3 to 4 days. They’re great for meal prep and taste delicious reheated or even sliced cold over a salad or in a wrap.

Freeze: These pork chops freeze really well, either raw in the marinade or after cooking. For raw, just freeze them right in the marinade in a freezer bag for up to 3 months. Cooked chops can be frozen in an airtight container for up to 2 months.

Reheat: Warm up your leftover pork chops in a skillet over medium heat with a splash of water or broth to keep them from drying out. You can also microwave them on medium power, but the stovetop method keeps them more tender.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1500
• Protein: 140-190 g
• Fat: 30-45 g
• Carbohydrates: 35-45 g

Ingredients

For the pork chops:

• 6 thick-cut bone-in pork chops
• 3 tablespoons neutral tasting oil (such as grapeseed or canola)

For the marinade:

• 1 cup soy sauce (Kikkoman Less Sodium)
• 3 tablespoons brown sugar (packed)
• 1/4 cup rice vinegar
• 1 tablespoon freshly grated ginger
• 4 garlic cloves (minced)
• 2 1/2 teaspoons five spice powder
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes

Step 1: Prepare the Pork and Make the Marinade

• 6 thick-cut bone-in pork chops
• 1 cup soy sauce
• 3 tablespoons brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon freshly grated ginger
• 4 garlic cloves, minced
• 2 1/2 teaspoons five spice powder
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes

Pat the pork chops dry with paper towels and use a sharp knife to score the surface of each chop with shallow, crosshatch slits—this helps the marinade penetrate the meat and creates more surface area for browning.

While the pork sits, combine the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, five spice powder, black pepper, sesame oil, and red pepper flakes in a bowl, stirring well until the sugar completely dissolves.

This flavorful base is what will season and tenderize the meat over time.

Step 2: Marinate the Pork Chops

• 6 pork chops from Step 1
• marinade mixture from Step 1

Place the scored pork chops into a shallow dish or large zip-top bag and pour the marinade mixture from Step 1 over them, making sure the chops are submerged or well-coated.

Place them scored-side down and refrigerate for 3 hours to allow the flavors to develop and the meat to become tender.

After 3 hours, flip the chops over so the other side can marinate, then refrigerate for an additional hour.

I find that this two-stage marinating approach ensures even flavor distribution throughout the thick-cut meat.

Step 3: Prepare and Sear the Pork Chops

• 3 tablespoons neutral tasting oil
• marinated pork chops from Step 2

Remove the pork chops from the refrigerator and pat them thoroughly dry with paper towels—this is crucial for achieving a good crust.

Reserve the marinade for basting.

Heat 3 tablespoons of neutral oil in a large cast iron or heavy-bottomed skillet over medium-high heat until shimmering.

Once the oil is hot, carefully place the chops in the pan and sear them undisturbed for 8 minutes on the first side until a golden-brown crust forms.

Flip the chops and cook for another 8 minutes on the second side, then stand them upright on their fatty edges for 1-2 minutes to render the fat and create a flavorful crust.

Step 4: Rest and Serve

Transfer the seared pork chops to a serving plate and tent loosely with aluminum foil, allowing them to rest for 10 minutes.

This resting period is essential—it redistributes the juices throughout the meat, keeping it tender and moist when you bite into it.

For extra flavor, I like to brush a little of the reserved marinade on top during the rest if you’d like, though the chops are delicious on their own.

Serve warm alongside rice, roasted vegetables, or noodles.

Mouthwatering Asian Pork Chop Marinade

Delicious Mouthwatering Asian Pork Chop Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 1300

Ingredients Method

Ingredients

  

For the pork chops:

• 6 thick-cut bone-in pork chops
• 3 tablespoons neutral tasting oil (such as grapeseed or canola)

For the marinade:

• 1 cup soy sauce (Kikkoman Less Sodium)
• 3 tablespoons brown sugar (packed)
• 1/4 cup rice vinegar
• 1 tablespoon freshly grated ginger
• 4 garlic cloves (minced)
• 2 1/2 teaspoons five spice powder
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes

Method

 

1. Pat the pork chops dry with paper towels and use a sharp knife to score the surface of each chop with shallow, crosshatch slits—this helps the marinade penetrate the meat and creates more surface area for browning. While the pork sits, combine the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, five spice powder, black pepper, sesame oil, and red pepper flakes in a bowl, stirring well until the sugar completely dissolves. This flavorful base is what will season and tenderize the meat over time.
2. Place the scored pork chops into a shallow dish or large zip-top bag and pour the marinade mixture from Step 1 over them, making sure the chops are submerged or well-coated. Place them scored-side down and refrigerate for 3 hours to allow the flavors to develop and the meat to become tender. After 3 hours, flip the chops over so the other side can marinate, then refrigerate for an additional hour. I find that this two-stage marinating approach ensures even flavor distribution throughout the thick-cut meat.
3. Remove the pork chops from the refrigerator and pat them thoroughly dry with paper towels—this is crucial for achieving a good crust. Reserve the marinade for basting. Heat 3 tablespoons of neutral oil in a large cast iron or heavy-bottomed skillet over medium-high heat until shimmering. Once the oil is hot, carefully place the chops in the pan and sear them undisturbed for 8 minutes on the first side until a golden-brown crust forms. Flip the chops and cook for another 8 minutes on the second side, then stand them upright on their fatty edges for 1-2 minutes to render the fat and create a flavorful crust.
4. Transfer the seared pork chops to a serving plate and tent loosely with aluminum foil, allowing them to rest for 10 minutes. This resting period is essential—it redistributes the juices throughout the meat, keeping it tender and moist when you bite into it. For extra flavor, I like to brush a little of the reserved marinade on top during the rest if you'd like, though the chops are delicious on their own. Serve warm alongside rice, roasted vegetables, or noodles.