Best Asian Pork Chops Recipes

GRILLED ASIAN GINGER PORK CHOPS

Steps:

• In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
• Preheat grill for high heat, and lightly oil grate.
• Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

ASIAN PORK CHOPS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. , Drain and discard marinade. Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

ASIAN MARINATED PORK CHOPS

Steps:

• Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

ASIAN GRILLED PORK CHOPS

Steps:

• In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.
• Add pork chops.
• Marinate in refrigerator 30 minutes- 2 hours.
• Remove from marinade and discard marinade. Grill over medium coals 6 to 7 minutes per side or until pork is cooked through.

ASIAN MARINATED PORK CHOPS

Steps:

• 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.

SWEET AND TANGY ASIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Place in a 3-qt. slow cooker. Add the onion, green pepper and green onions. In a small bowl, combine the brown sugar, wine, soy sauce, ginger, sesame oil and garlic; pour over chops. Cover and cook on low for 3-4 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice if desired.

ASIAN-STYLE MARINATED PORK CHOPS

Steps:

• In a baking dish, stir together soy sauce, hoisin sauce, garlic, honey, and sugar. Add pork chops, turning to coat. Cover with plastic wrap, and marinate in the refrigerator for at least 1 hour and up to 24 hours.
• Preheat broiler. Remove pork chops from marinade and arrange on a baking sheet; reserve marinade. Place pork chops under broiler, and cook 4 minutes, rotating pan once. Remove from broiler. Turn chops and spoon some of the reserved marinade over the tops. Return to broiler, and cook until just done, 4 to 7 minutes more.

GRILLED ASIAN PORK CHOPS AND BABY BOK CHOY

Steps:

• Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.
• Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total.
• Divide pork and bok choy among 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.

ASIAN-APRICOT GLAZED PORK LOIN CHOPS

Steps:

• Chop onion.
• Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the Ginger.
• Season loin chops with the spice mixture.
• Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
• Brown the onion and the loin chops for approximately 5 minutes per side.
• Mix together all the remaining ingredients in a bowl.
• When loin chops are browned on both sides, add the sauce mixture.
• Simmer on medium-low heat for approximately 15-20 minutes, until pork is done to an internal temperature of 170 degrees and sauce is reduced and thickened.
• Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
• Serve over steamed white rice.

DELICIOUS ASIAN-GLAZED PORK STEAKS OR PORK CHOPS

Steps:

• Set oven to 325 degrees F.
• Grease a 13 x 9-inch baking dish.
• Season both sides of the pork steaks or chops with a small amount of black pepper, then place in the baking dish.
• In a bowl stir together brown sugar with cornstarch and ginger, ketchup, chili sauce, garlic and soy sauce.
• Pour the mixture over the pork; toss with hands to make certain that the pork is coated with sauce.
• Cover with foil and bake for 1-1/2 hours or until pork is tender (pork chops may need a little less time to bake).
• Serve with cooked rice.

ASIAN-STYLE PORK CHOPS

Steps:

• Make the marinade: In a liquid measuring cup, whisk together soy sauce, sugar, oil, garlic, and 1/4 teaspoon salt. Reserve 1/4 cup marinade for drizzling. Place pork chops in a shallow dish with the rest of the marinade; turn to coat. Set aside at room temperature, turning occasionally, 15 minutes.
• Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Lift pork chops from dish, leaving some marinade clinging to meat; discard the rest. Arrange on prepared baking sheet. Broil, without turning, until well browned and cooked through, about 15 minutes.
• To glaze, brush with pan juices, and drizzle with reserved marinade. Spoon pickled radishes, without their juice, over each pork chop. Serve with shredded napa cabbage, if desired.

GRILLED ASIAN PORK CHOPS AND BABY BOK CHOY

Steps:

• Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.
• Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total.
• Divide pork and bok choy among 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.

ASIAN MARINATED PORK CHOPS

Steps:

• n a small bowl, combine soy sauce, lemon juice, ginger, and garlic; mix well.
• Place chops in a 9- x 13-inch baking dish and pour soy sauce mixture over top, turning chops to coat thoroughly. Cover and chill 2 hours, turning after 1 hour. Remove chops from marinade and discard marinade.
• In a large skillet over medium heat, melt butter; cook chops 5 to 7 minutes per side, or until cooked through. Serve immediately.
• Note: If you prefer to not use butter to cook the pork chops, you can substitute either peanut oil or light sesame oil.
• To make a sauce for the pork chops, reseve the marinade and bring it to a boil. Simmer 2 to 3 minutes, the pour over the chops.

ASIAN GLAZED SESAME PORK CHOPS

Steps:

• 1. Blend all glaze ingredients together well and set aside.
• 2. In a large shallow fry pan, heat both oils. Add Garlic and Ginger slices until they're golden brown. Remove and discard. Salt and pepper both sides of the chops. Sear/brown them quickly in the flavored oil. Remove from pan and set aside, covered with foil.
• 3. Turn up the heat and deglaze the pan with the Glaze Sauce, stirring vigorously with a whisk. After about five minutes, turn down the heat and return the chops to the sauce, turning once to coat.
• 4. Cover and allow to cook over low heat for 15 mins or until chops are just firm to finger pressure. Remove chops and set aside to rest (cover with foil to retain heat). Bring the sauce back to the boil and keep stirring until desired thickness. Return chops to sauce just before serving and sprinkle with toasted sesame seeds.
• 5. Best served over jasmati rice. (To kick the rice up a notch: throw in 2 - 3 thick slices of fresh ginger in the water - remove before serving)

ASIAN STYLE BARBECUE PORK LOIN SIRLOIN CHOPS

Steps:

• Mix the marinade together. *For lower sodium, use reduced sodium soy sauce, or light soy sauce.
• Trim all fat from boneless pork loin sirloin chops and cut into 1/3 to 2 inch pieces.
• Place meat in a baking dish and pour marinade over top. Cover and refrigerate for up to 2 hours.
• Heat a grill or a george foreman. Coat with cooking spray.
• Remove pork from marinade; place on grill. (Discard excess marinade.).
• Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 10 to 18 minutes.
• Serve over hot rice with steamed broccoli.

ASIAN GLAZED PORK CHOPS

Steps:

• Sprinkle both sides of chops with seasoning.
• Coat frying pan with oil and set over med high heat.
• When hot add chops and reduce heat to medium and cook until golden about 3 minutes per side.
• Remove chops to a plate.
• Pour sherry or water into pan and using a wooden spoon scrape any brown bits from the bottom of the pan.
• Stir in hoisin sauce (it may not dissolve completely).
• Return chops to pan, cover and reduce heat to med low.
• Simmer and turn the chops and stir the sauce occasionally until pork is firm about 5 minutes.
• Place chops on plate and pour the pan sauce over and top with green onion.

GRILLED ASIAN GINGER PORK CHOPS RECIPE - (4.4/5)

Steps:

• In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally. Preheat grill for high heat, and lightly oil grate. Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

GLAZED PORK CHOPS WITH ASIAN FLAVORS

Steps:

• 1. Combine all of the glaze ingredients except the sesame oil and 2 tsp rice vinegar. Pat pork chops dry and season with salt and pepper. 2. Heat oil in a 12 inch skillet over medium high heat until smoking. Add the pork to the skillet and cook until well browned, 4 to 6 minutes. Turn the chops and cook 1 minute longer; trnasfer the chops to a platter and pour off any oil in the skillet. Return the chops to the skillet, browned side up, and add the glaze. Cook over medium heat for 5-8 minutes. Remove the skillet from heat. Transfer chops to a plate, tent with foil, and let rest until the temp reaches 150 degrees (5 minutes). 3. When the chops have rested, add any juices to the skillet and set over medium heat. Simmer, whisking constantly, until the glaze is thick and caramel colored, 2-6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to plate, browned side up, and spread glaze over chops. Serve immediately.

CHARRED THIN ASIAN PORK CHOPS

Steps:

• Place pepper flakes in a small bowl and pour boiling water over them. Let sit for 1 to 2 minutes to rehydrate.
• Combine all the marinade ingredients except the pepper flakes and scallions in a blender. Blend until well combined. Stir in the scallions, pepper flakes and soaking water.
• Place chops in an extra-large resealable bag. Pour the marinade over chops, squeeze out any excess air from bag and close. Roll the bag to evenly coat all the meat. Refrigerate at least 12 hours or up to 24.
• Preheat grates of a well-oil charcoal or gas grill to medium-high. Remove the chops from the marinade, letting any excess marinade remain in the bag, Lightly pat dry with paper towels. Reserve 1 cup marinade for glazing the chops. Place the reserved 1 cup marinade in a small saucepan over medium heat and bring to a boil. Using a brush, coat chops with canola oil.
• Place chops on grill in batches, keeping the lid open, turning frequently during the cooking time and brushing with the remaining marinade. Cook until chops are completely glazed and well marked with char, about 10 minutes.
• Remove chops from grill and sprinkle with sesame seeds and scallions. Serve chops immediately, family style, with bean threads, cilantro, bell peppers and chile paste placed upon lettuce leaves.

ASIAN GRILLED PORK CHOPS

Steps:

• Heat gas or charcoal grill. Rinse pork chops; pat dry. Rub with vegetable oil; drizzle with orange juice. Sprinkle with salt and pepper.
• In small bowl, beat basting sauce ingredients with whisk until well blended.
• Place pork on hottest side of grill; sear 1 to 2 minutes on each side, being careful not to burn pork. Move pork to cooler side of grill; cook 10 to 20 minutes, turning several times and basting both sides generously with soy sauce mixture, until pork is firm to the touch, juices run clear and center is just pink when cut with knife. (The timing will depend on the heat of the grill and the thickness of the chops. Covering the grill will speed the cooking time.) Discard any remaining basting sauce.
• If desired, serve pork over hot cooked pasta or rice.