Grilled Soy-Ginger Pork Chops
on Aug 07, 2020, Updated Apr 28, 2024
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If you are into teriyaki-like flavors, then this super simple pork chop recipe will be a hit in your house.
This is a grilled pork version of one of my family’s favorite steak dinners. If you are into teriyaki-like flavors, then these ginger pork chops will be a hit in your house.
The soy ginger marinade is very easy to make, and if you cook Asian food regularly you probably have the ingredients in your kitchen. A bit of brown sugar, red pepper flakes, and garlic round out the flavors of the marinade, and go perfectly with the flavor of the pork. If you don’t have an outdoor grill, you can broil these chops; just keep a close on them to make sure they don’t burn.
Serve these up with stir-fried broccoli, and some piles of fluffy rice. Or pair it with vegetable stir-fried rice or kimchi fried rice, both all-in-one sides!
Table of Contents
If you are into teriyaki-like flavors, then this super simple pork chop recipe will be a hit in your house.
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Ingredients for Grilled Soy-Ginger Pork Chops
- Ginger – Fresh is necessary here.
- Garlic – Be sure to finely mince the garlic.
- Soy sauce – I always opt for less-sodium if possible.
- Brown sugar – For a hint of sweetness to balance out the salty umami flavors.
- Red pepper flakes
- Pork chops – I like using boneless pork chops in this grilling recipe
- Scallions and lime – wedges for garnish.
Kitchen Smarts
Because there is salt in this marinade, as well as a bit of sweetness, it kind of acts like a brine, which tenderizes the meat. Don’t marinate these for over 24 hours, or they might start to change texture – the optimal amount of time is 3 to 12 hours.
How to Make Soy-Ginger Pork Chops
- Make the marinade: Saute the ginger and garlic for about 3 minutes. Add the soy sauce, brown sugar and crushed red pepper, if using. Raise the heat to medium-high and simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set aside to cool completely.
- Marinate the chops: Pour the marinade into a container or a zipper-top bag and add the pork chops. Refrigerate for 3 to 24 hours.
- Grill the pork chops: Preheat the grill to medium. Grill the pork chops for about 4 minutes on each side, until the pork chops reach an internal temperature of 140 F on an instant-read thermometer.
- Serve: Top with the scallions, and serve with the lime wedges for squeezing over the chops.
Cooking Tips
- While the directions are for cooking these pork chops on the grill, you can also broil them. Because there is sugar in the marinade/glaze, you need to keep a close eye on them to make sure they don’t burn.
- If you are using thick pork chops, don’t crank up the heat of the grill too high, or the pork chops will char on the outside before they are done inside. And if you choose to broil them, don’t place the rack too close to the heat source. Turn them when they start to caramelize.
Pork Cooking Temperature
The best way to check for doneness is using a meat thermometer. You want to take it out at 140 F. And remember that whole carryover cooking thing! Like all meat, these chops will continue to cook for a few minutes after you take it from the heat, so err on the side of ever so slightly pink in the middle.
How to Serve the Pork Chops
You can serve these chops whole, or sliced. Make sure to sprinkle some fresh scallions over the top. I rarely get preachy or militant about garnishes, but in this case, I feel like not only does it add color, but also a pop of spicy fresh texture. And, yeah, no one will notice if they are missing, so don’t beat yourself up about it if you forget.
Here they are plated up with some panzanella, which I’ll grant you is a little unorthodox (Italian bread salad with Asian pork chops…hmmmm), but it really, really worked, I promise.
What to Serve With Soy-Ginger Pork Chops
More Pork Chop Recipes
- Pan-Seared Pork Chops with Madeira and Leek Cream Sauce
- Korean Pork Chops
- Pan-Seared Pork Chops with Marsala and Mushroom Cream Sauce
- Pork Chops with Apples and Black-Eyed Pea Salad
- Grilled Prosciutto-Wrapped Pork Chops
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Grilled Soy-Ginger Pork Chops
Equipment
Ingredients
- 1 tablespoon vegetable or canola oil
- 1 ½ tablespoons finely grated fresh ginger
- 1 tablespoon minced garlic
- ⅔ cup low-sodium soy sauce (or 1/2 cup soy sauce and 3 tablespoons water)
- ½ cup lightly packed dark brown sugar
- ½ teaspoon crushed red pepper (optional)
- 4 1-inch thick pork chops (bone-in or boneless, your choice)
- Freshly ground pepper (to taste)
- Thinly sliced scallions (both white and light greens parts; optional, to serve)
- Lime wedges (to serve)
- Hot cooked rice (to serve; optional)
Instructions
- In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and stir until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar and crushed red pepper, if using. Raise the heat to medium-high and simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set aside to cool completely.
- Pour the marinade into a container or a zipper-top bag and add the pork chops. Seal the container or the bag, and place the chops in the fridge. Refrigerate for 3 to 24 hours.
- Preheat the grill to medium.
- Remove the pork chops from the marinade. Grill the pork chops for about 4 minutes on each side, until the pork chops reach an internal temperature of 140 F on an instant-read thermometer. Allow them to sit for 5 minutes before serving or slicing. Top with the scallions, and serve with the lime wedges for squeezing over the chops.
Notes
- Because there is salt in this marinade, as well as a bit of sweetness, it kind of acts like a brine, which tenderizes the meat as it marinates. The optimal amount of time is 3 to 12 hours — don’t marinate these for over 24 hours or they might start to change texture.
- While the directions are for cooking these pork chops on the grill, you can also broil them. Because there is sugar in the marinade/glaze, you need to keep a close eye on them to make sure they don’t burn.
- If you are using thick pork chops, don’t crank up the heat of the grill too high, or the pork chops will char on the outside before they are done inside. And if you choose to broil them, don’t place the rack too close to the heat source. Turn them when they start to caramelize.
These were fantastic. I marinated my boneless pork loin chops for 3 hours. I grilled them for 5 minutes a side because they were a little thicker. My family was impressed because they weren’t dried out and the flavor was amazing. Served rice and a salad. I’ll be doing them again.