Asian Marinated Pork Chops

Total Time:
50 min
5 min
30 min
15 min

4 servings

  • 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

Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.

Preheat the oven to 375 degrees F.

Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.

Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.

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3.9 41
This was a great recipe after I added about a half cup of soy sauce. I think Ms. d'Arabian might have forgotten the soy sauce in this recipe, because when I prepared it as written it was definitely too sweet and missing salt. Adding about a half cup of soy sauce really brought out the flavor and added a salty component which the pork definitely needed. item not reviewed by moderator and published
Great, quick recipe! Made this last night for dinner and just tweaked the marinade a tiny bit by adding a tablespoon of soy sauce. Left the sauce without the soy. Would definitely make it again. item not reviewed by moderator and published
Not crazy about this recipe. I used hot sauce instead of siracha and a mandarin orange. The pork chops turned out pretty good, but the boiled marinade just did not taste good. The ginger was too strong and the combination of flavors just did not work for me. item not reviewed by moderator and published
I would like to try it, but I'm counting calories and would like to know if you have the nutritional content, please at least calories????Also are you sure about the internal temp? Pork is good at 140 actually :) item not reviewed by moderator and published
How long is "cook until done?" I get that internal temp thing but don't like having to open oven every two minutes to check. Couldn't we at least have an estimation of time? Thin pork chops have a tendency to get dry and leathery very quickly and an approximation of cooking time would be helpful. item not reviewed by moderator and published
I haven't completed the recipe yet. Pork chops are marinating at the moment. But I checked the episode on my DVR after I made the marinade and noticed that the onions we're left out on the written recipe. So my pork chops have that missing. This is just my opinion... But I think that the written recipe should match the way she prepares it on video. Again, just my opinion. I'll try and rate this the proper way after I've tried the meal. item not reviewed by moderator and published
I used chicken but made the marinade as written - it was phenomenal and I made the two other dishes from this episode - UNBELIEVABLE. If the ingredients interest you at all, make them. I could not be happier with how this meal turned out. item not reviewed by moderator and published
This is a great recipe, like all of Melissa's recipes. I love her international and sophisticated palate and how she so easily translates these flavors into easy and economical meals. Isn't time for an other Melissa d'Arabian cookbook? item not reviewed by moderator and published
Tasty - I though this dish was tasty, but I had difficulty thickening the sauce. It burned rather than thickening. I did, however, like the taste of the pork chops. I used the fresh ginger as suggested. I usually keep it in my freezer for freshness. item not reviewed by moderator and published
I liked these pork chops with the tweaks that I made. I agree with some of the other posters that the recipe as is would be lacking. I added soy sauce and I used a mandarine orange so there was less zest and juice. It was pretty tasty and I would probably use it again. item not reviewed by moderator and published
Hot sauce is not Siracha. Siracha has a distinct roasted chili flavor. Much better than any hot sauce in my opinion; which may be the culprit in your ill tasting marinade. item not reviewed by moderator and published
Note: green onions are on list but not in marinade portion of instructions. Green onions are used in marinade and also as garnish. item not reviewed by moderator and published
I like the citrus taste. I bbq'd them and they were pretty good. I usually shy away from pork chop recipes because in my experience and recipes I've tried, they come out tough and chewy. I marinated them 8 hours but next time I will try over night. Maybe they'll even be more tender. I'm saving recipe and will make again. item not reviewed by moderator and published

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Weeknight Dinners: Winter