Asian Pork Chop Marinade
Meats, Recipes

Asian Marinated Pork Chops


A Masterchef episode admittedly inspired these Asian-inspired pork chops. We are addicted to watching all the delicious foods they create in their kitchen. One of the cooks made the most scrumptious-looking pork chops, and when Gordon asked what was in them, I jotted down the list of ingredients. Fast forward to several pork chop marinades later, and here it is. Our version of a tasty pork loin chop (rib end) is so thick and juicy!

I love that this pork loin chop uses no soy sauce. So many marinades use that old standby. Instead, we blend salty fish sauce and sticky oyster sauce. All that fresh garlic and red chili flakes add some real pizzazz!

You have to mind this recipe and baby it a bit, so make sure you have the time to cook it properly. Overcooking will lead to the brown sugar in the marinade burning, and burned food isn’t appreciated at the dinner table.

The other aspect that makes this recipe a bit fiddly is that you must marinate the pork chops for 12–24 hours. You can try doing it for a shorter time, but the longer it sits in the marinade, the better it will turn out. These thick, succulent pork chops go great with a side of Asian fried rice or veggies.

Now that I have this recipe down, I know it’s one we will often use on our BBQ this summer. We’re huge barbecuers here, so be sure to stick around for more grilled taste sensations!


So let’s start marinating those pork loin chops!

First, we pull out the dish you want to marinate in. I always use my handy nine by 13 pan. Place the pork chops in there, and then start making that marinade. The marinade is so simple that it makes itself. The hardest part is getting the garlic diced or minced.


When you have the marinade fully mixed, you simply brush it over the chops. Be sure to flip them onto the other side and brush again so that you know they are fully coated. Afterwards, simply pour the remaining marinade on top of the chops and cover. Put it in the fridge for 12–24 hours. I find it great to plan ahead and do this while making dinner for the day.


You can cook these two ways: The first will make your pork loin chops succulent! That’s in a cast-iron skillet and finished off in the oven. The second method is straight from the barbecue. However, this method does dry the meat out more. So you want to hang onto the leftover marinade to brush over the top of the chops on the grill.

If you use the stovetop oven method, you will want to heat the pan up to medium-high. This way, you can sear the chops and get a good caramelization on each side before finishing in the oven. That’s why we are using a cast-iron pan. Then, you can transfer it directly from the stovetop to the preheated oven. Once in the oven, it’s a simple waiting game until you have the most succulent pork chops!

If you are cooking on the grill, you want to get it up to a high temperature. We want to create beautiful grill marks. After all, it’s not every day we have premium, thick chops. Grill marks look so pretty on a plate as well! To achieve those gorgeous charred lines, grill each chop for three minutes on each side. Once both sides have cooked, baste the chops with the leftover marinade to enhance their flavor.


grill marks pork chops bbq


Once they’ve done six minutes per side, you can test for doneness. If they aren’t reading 160 degrees Fahrenheit or higher, then they need to cook longer. Put them on the upper rack and close the grill until finished.

These chops are so flavorful and go great with any Asian style side dish.


Your Questions Answered:


What if I can’t  find that cut of pork chop? If you can’t find a pork loin chop rib end to use any thicker pork chop will work. Remember the ones we used were 1″ thick. So adjust cooking times accordingly.


Would this marinade work on chicken? Chicken would be great with this too! Again adjust cooking times and check for doneness.


Can I marinade for less time? Yes you can however your meat will not be quite as juicy and flavorful. The time is needed for the meat to take on some of those stronger tastes like the garlic and chilis.



Asian Pork Loin Chop Marinade

Amber Bondar
Slightly sweet this Asian inspired pork chop marinade makes the most succulent, juicy pork chops! Whether you choose to bbq or caramelize in a pan these pork chops are dinner party worthy good eats!
Prep Time 1 day
Cook Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4


  • 1 measuring cup
  • 1 Tbsp
  • 1 tsp
  • 1 Pan to marinate pork in
  • 1 Cast Iron Fry Pan or grill


  • 4 Pork Loin Chop Rib Ends These are approx 1" thick
  • 3 Tbsp Fish Sauce
  • 3 Tbsp Oyster Sauce
  • 5 Cloves of Fresh Garlic Diced, minced.
  • 1 Tbsp Red Chili Pepper Flakes
  • ¼ Cup Brown Sugar
  • 1 Lemon, juiced


  • Put your pork chops in a shallow dish for marinating.
  • Mix the other ingredients together and brush on top of the chops.
  • Flip the chops over and brush the other side.
  • Pour remaining marinade over the chops and then cover.
  • Refrigerate for 12-24 hours before cooking. Flipping at least once.

Stovetop/Oven Method

  • Heat a cast iron skillet or other fry pan to med/high.
  • When the pan is hot add the pork chops allowing to sear for 5 to 8 mins. You are looking for nice caramelization on each side.
  • Flip and repeat on the opposite side.
  • Add the remaining marinade to the pan and let it render to a bubbling caramel sauce.
  • While it is rendering spoon the sauce over the tops of the meat.
  • If you have large bits of fat along the edge of the pork chop stand it on its side to render down.
  • When the marinade is looking like it's thinking about burning add in the butter. Continually coat the chops in this mixture.
  • After the butter is fully incorporated into the sauce remove pan from heat and place in preheated 400℉ oven.
  • Pork chops remain in oven 15 mins or until they test for done.
  • Internal temp should be 160℉ +

Cooking on the Grill

  • Heat the bbq and grill for three mins each side twice.
  • Brush with remaining marinade while grilling.
  • To create grill marks be careful in laying the chop in opposing direction when flipping.
  • Again chops are done when they test 160℉ +

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