Best Grilled Asian Pork Chops

If you ask me, a good grilled pork chop is one of life’s simple pleasures.

These Asian-inspired chops get soaked in a marinade that brings together sweet, salty, and tangy flavors all at once. Balsamic vinegar and soy sauce team up with fresh ginger and garlic to create something really special.

The marinade doubles as a basting sauce while the chops cook on the grill, building up those nice charred edges. A sprinkle of fresh green onions at the end adds a little brightness.

It’s an easy weeknight dinner that feels just a bit fancy, perfect for summer grilling or any time you want something flavorful without a lot of fuss.

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What Kind of Pork Chops Should I Use?

Both bone-in and boneless pork chops work great for this recipe, so go with whatever you prefer or what’s on sale at your grocery store. Bone-in chops tend to stay a bit juicier on the grill and have more flavor, but boneless chops cook a little faster and are easier to eat. For the best results, look for chops that are about 1 to 1.5 inches thick – any thinner and they might dry out on the grill, any thicker and they’ll take longer to cook through. If you can only find thin-cut chops, just watch them carefully and reduce your grilling time so they don’t get tough.

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Options for Substitutions

This marinade is pretty forgiving, so here are some swaps you can make if you’re missing an ingredient:

• Bone-in pork chops: Boneless chops work great too – just keep in mind they’ll cook a bit faster on the grill, so watch your timing. You can also use pork tenderloin sliced into medallions.
• Corn oil: Any neutral oil works here – vegetable, canola, or even avocado oil. If you want a bit more flavor, try using sesame oil for half the amount and a neutral oil for the rest.
• Balsamic vinegar: Rice vinegar or apple cider vinegar can step in if you’re out of balsamic. You might want to add a teaspoon of brown sugar to balance the flavor since balsamic is naturally sweeter.
• Ground ginger: Fresh ginger is actually better if you have it – use about 1 tablespoon of grated fresh ginger instead of the ground version for a brighter taste.
• Green onion: Regular yellow or white onion works in a pinch, just use about 3 tablespoons of finely chopped onion. Shallots are another good option if you have them.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops is overcooking them past 145°F, which turns them dry and chewy – pull them off the grill when your instant-read thermometer hits 140°F, and the residual heat will bring them up to the safe temperature while keeping them juicy.

Skipping the resting period is another common error that causes all those flavorful juices to run out onto your cutting board instead of staying in the meat, so always let your chops sit for at least 3 minutes before slicing.

To get better flavor, marinate your pork chops for at least 2 hours or overnight instead of just 15 minutes, and make sure your grill grates are clean and well-oiled to prevent sticking.

One more tip: avoid pressing down on the chops with your spatula while they’re cooking, as this squeezes out moisture and leads to tough, dry meat.

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What to Serve With Grilled Asian Pork Chops?

These pork chops pair perfectly with steamed jasmine rice or fried rice to soak up all those amazing Asian-inspired flavors from the marinade. I love serving them alongside some stir-fried vegetables like bok choy, snap peas, or broccoli with a little soy sauce and sesame oil. For a lighter option, try a crunchy Asian slaw made with cabbage, carrots, and a ginger-sesame dressing, or even some grilled pineapple slices for a sweet contrast to the savory meat. You could also serve these with some coconut rice or noodles like lo mein if you want to make it more of a complete meal.

Storage Instructions

Store: Leftover grilled pork chops keep well in an airtight container in the fridge for up to 4 days. They’re great sliced up cold over a salad the next day, or you can reheat them for a quick dinner with some steamed rice and veggies.

Freeze: These pork chops freeze nicely for up to 3 months. Let them cool completely, then wrap each chop individually in plastic wrap before placing them in a freezer bag. This makes it easy to grab just what you need for a meal.

Reheat: To warm up your pork chops without drying them out, heat them gently in a covered skillet over medium-low heat with a splash of water or broth. You can also microwave them on 50% power, but watch them closely so they don’t get tough.

Estimated Nutrition

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

• Calories: 1400-1600
• Protein: 110-120 g
• Fat: 95-110 g
• Carbohydrates: 18-22 g

Ingredients

For the pork:

• 1.5 lb pork chops (1-inch thick bone-in chops recommended)

For the marinade:

• 1/3 cup corn oil (such as Mazola)
• 2/3 cup balsamic vinegar
• 2 tbsp Worcestershire sauce
• 1.5 tbsp soy sauce
• 1 tbsp brown sugar
• 3/4 tsp black pepper
• 1/2 tsp onion powder
• 1.5 tsp freshly grated ginger
• 5 cloves garlic, minced
• 3 tbsp green onions, sliced

Step 1: Build the Asian-Inspired Marinade

• 1/3 cup corn oil
• 2/3 cup balsamic vinegar
• 2 tbsp Worcestershire sauce
• 1.5 tbsp soy sauce
• 1 tbsp brown sugar
• 3/4 tsp black pepper
• 1/2 tsp onion powder
• 1.5 tsp freshly grated ginger
• 5 cloves garlic, minced

In a medium bowl, combine the corn oil, balsamic vinegar, Worcestershire sauce, soy sauce, and brown sugar, whisking until the sugar dissolves completely.

Add the black pepper, onion powder, minced garlic, and freshly grated ginger, stirring well to combine all aromatics evenly throughout the liquid.

I find that grating ginger fresh rather than using jarred makes a noticeable difference in the marinade’s brightness and authenticity.

Step 2: Marinate the Pork Chops

• 1.5 lb pork chops
• marinade from Step 1

Place the 1.5 lb pork chops in a shallow dish or large zip-top bag and pour the marinade from Step 1 over them, making sure each chop is well coated.

Let the pork marinate for 15 minutes at room temperature while you prepare your grill.

This short marinating time is perfect for weeknight cooking—long enough to infuse flavor but quick enough to keep dinner on schedule.

Step 3: Preheat the Grill and Prepare to Cook

While the pork is marinating, heat your grill to medium heat (around 375-400°F if using a gas grill).

Once the grill is hot, lightly oil the grates to prevent sticking.

Remove the pork chops from the marinade and let excess liquid drip back into the bowl; reserve any remaining marinade to brush onto the chops during cooking for extra flavor.

Step 4: Grill the Pork Chops to Perfect Doneness

• marinated pork chops from Step 2
• reserved marinade

Place the marinated pork chops directly on the preheated grill and cook for 6-7 minutes on the first side without moving them, allowing a golden crust to develop.

Flip the chops and cook for another 6-7 minutes on the second side.

Brush the chops with reserved marinade during the final 2 minutes of cooking for a glossy, caramelized finish.

Use an instant-read thermometer to check for doneness—the internal temperature should reach 145°F for food safety while keeping the meat juicy.

Step 5: Rest and Plate with Fresh Garnish

• 3 tbsp green onions, sliced

Transfer the grilled pork chops to a clean cutting board or serving platter and let them rest for 2-3 minutes before serving.

This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and succulent.

Top with sliced green onions just before serving for a fresh, oniony finish that contrasts beautifully with the rich, caramelized glaze on the chops.

Best Grilled Asian Pork Chops

Delicious Best Grilled Asian Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 3 servings

Calories 1500 kcal

Ingredients

  

For the pork

• 1.5 lb pork chops (1-inch thick bone-in chops recommended)

For the marinade

• 1/3 cup corn oil (such as Mazola)
• 2/3 cup balsamic vinegar
• 2 tbsp Worcestershire sauce
• 1.5 tbsp soy sauce
• 1 tbsp brown sugar
• 3/4 tsp black pepper
• 1/2 tsp onion powder
• 1.5 tsp freshly grated ginger
• 5 cloves garlic, minced
• 3 tbsp green onions, sliced

Instructions

 

• In a medium bowl, combine the corn oil, balsamic vinegar, Worcestershire sauce, soy sauce, and brown sugar, whisking until the sugar dissolves completely. Add the black pepper, onion powder, minced garlic, and freshly grated ginger, stirring well to combine all aromatics evenly throughout the liquid. I find that grating ginger fresh rather than using jarred makes a noticeable difference in the marinade's brightness and authenticity.
• Place the 1.5 lb pork chops in a shallow dish or large zip-top bag and pour the marinade from Step 1 over them, making sure each chop is well coated. Let the pork marinate for 15 minutes at room temperature while you prepare your grill. This short marinating time is perfect for weeknight cooking—long enough to infuse flavor but quick enough to keep dinner on schedule.
• While the pork is marinating, heat your grill to medium heat (around 375-400°F if using a gas grill). Once the grill is hot, lightly oil the grates to prevent sticking. Remove the pork chops from the marinade and let excess liquid drip back into the bowl; reserve any remaining marinade to brush onto the chops during cooking for extra flavor.
• Place the marinated pork chops directly on the preheated grill and cook for 6-7 minutes on the first side without moving them, allowing a golden crust to develop. Flip the chops and cook for another 6-7 minutes on the second side. Brush the chops with reserved marinade during the final 2 minutes of cooking for a glossy, caramelized finish. Use an instant-read thermometer to check for doneness—the internal temperature should reach 145°F for food safety while keeping the meat juicy.
• Transfer the grilled pork chops to a clean cutting board or serving platter and let them rest for 2-3 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and succulent. Top with sliced green onions just before serving for a fresh, oniony finish that contrasts beautifully with the rich, caramelized glaze on the chops.