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Asian Pork Chop Recipe

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Asian Pork Chop Recipe | JustOneCookbook.com

Some of the feedback and requests I received from the readers are for more quick and easy recipes.  The other day I made this pork chop after my children’s afternoon swim lesson, the most busy day of the week for me.  Because of my mom’s visit, I haven’t had the chance to do my regular grocery runs so my fridge was pretty empty.  I quickly ran to get some pork chops, spinach, and other ingredients from the market on the way home and I made this dish in less than one hour including marinade time.

Asian Pork Chop II

As soon as I came home from the swim lesson, I quickly marinated the meat.  Meanwhile I bathed the kids and prepared miso soup, stir fried garlic spinach, and another small side dish.  My rice cooker has a timer so I set the rice to be done right before our dinner time.  If you are curious about this pork chop flavor, it’s more on the side of salty flavor than sweet (like Teriyaki sauce).  If you use this recipe, you definitely want to enjoy it with steamed rice.  You can adjust the time for marinade as you like, but please do not marinade overnight or else it will get too salty.

Be sure to come back next Monday to see the winners of my recent giveaway.  If you haven’t entered, it’s open till Sunday 11:00 pm PST.  Hope everyone has a great weekend!

Asian Pork Chop III

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Asian Pork Chop (Ginger Soy Sauce)
Asian Pork Chop
Print
Prep Time
5 mins
Cook Time
10 mins
Total Time
1 hrs 15 mins
 
Course: Main Course
Servings: 4
Ingredients
  • 4 ½"-thick lean boneless pork loin chops (½" thickness)
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for cooking)
Marinade:
  • 4 Tbsp soy sauce
  • 2 Tbsp sake
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc) (I used canola)
  • ½ Tbsp granulated sugar
  • 1 clove garlic (minced)
  • 1 tsp ginger (julienned)
  • ½ tsp potato/corn starch
  • 1 shallot (or 1 Tbsp minced onion)
Instructions
  1. Put all the seasonings in a Ziploc bag and mix well.
  2. Prick the pork chop with fork so the meat will absorb the marinade and put them in the Ziploc bag. Squeeze out the air before sealing the bag. Keep in the fridge for 30 minutes to 1 hour. (I decreased the marinade time from the original recipe as I'm afraid it might be too salty. If you want to marinade for 2 hrs, you can decrease soy sauce to 3 Tbsp.).
    Asian Pork Chop 1
  3. You can grill on a BBQ grill, or you can pan fry. In a large skillet, heat oil on high heat. When it’s hot, put the pork chop in the pan, but keep the marinade in the Ziploc bag. Cook until the bottom side of the meat is nicely brown.
    Asian Pork Chop 2
  4. Once the meat is brown, flip it and lower the heat to medium low. Cover the pan with a lid and cook for 3 minutes (depends on the thickness of your pork chop). You don't want to under cook the pork but you also don't want to overcook because the meat gets harder.
    Asian Pork Chop 3
  5. Add the marinade into the pan and increase the heat. When it’s simmering, scoop the marinade with a spoon and pour over the meat a couple of times. Turn off the heat and ready to serve. Again please do not overcook the pork.
    Asian Pork Chop 4
Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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  2. What great colours on that pork chop – the sauce/marinade just looks amazing. Sticky, rich, delicious! I don’t eat many pork chops – don’t know why… they’re perfectly nice. Maybe I should pick up some more. I got a question though! Do you really eat pork chops with chopsticks? I know my ex-girlfriend used to “cut” fish and the like with chopsticks, by kinda stabbing them in and opening them out, but I don’t see how it could work on a chop 🙂

    3
    Reply to Charles'> Reply

    • LOL! Yes, we did use chopsticks! I was in hurry so I didn’t cut this piece, but I usually cut into pieces (see my Tonkatsu or Beef Teriyaki posts) so we can pick up and eat. Yes, we cut fish with chopsticks too! I think I’ll have trouble opening the fish with fork and knife…maybe that’s why most Western fish used in meals are fillet? 😉

      5
      Reply to Nami'> Reply

  5. Nami, this is one more of your incredibly easy dishes that look absolutely gorgeous and impressive when served. I think, since I started to “play” with Japanese sauces and products, unconsciously I marinate pork in sake and ginger quite often (remember, I did it even in tanindon), so I am sure your marinade makes the best pork chops in the world.
    If my mum had prepared spinach in such a delicious way, I would have never hated it as a child!

    8
    Reply to Sissi'> Reply

  7. Imagine coming home after swimming to this dish? Lucky family – especially love this as it’s quick and healthy, Nami. Tell me, if I used mirin in place of the sake, would that be on the same lines? Great addition with the spinach to such a tasty dish.

    10
    Reply to Jill Colonna'> Reply

    • Hi Jill! Well, mirin and sake are completely different things. We use sake like you use white wine (sake is made of rice). Mirin uses sake and sugar, so it has sweet flavor to it. However, we can replace sugar and sake for mirin for example. Sometimes I make teriyaki sauce with soy sauce + sake + sugar, or soy sauce + mirin… something like that. You can always play with these 4 items in Japanese cooking. I don’t want to make it complicated, but mirin has different kinds. The real mirin (hon mirin) has more alcohol content while mirin flavor seasoning (I use this often) has less alcohol content. I don’t want to go into too details though. I would not skip sake, as it’s one of the important ingredient in Japanese cooking. Either buy cooking sake, or very cheep bottle of sake would be good. If you can’t find, then use Chinese rice wine/cooking wine. It’s probably easier to get this than a Japanese product in Chinese store.

      31
      Reply to Nami'> Reply

  8. Nami, sometime I prepared the pork chops using the similar ingredients but i usually deep fry it. Next time I will try your way which sound less oily and has the sauce. Thanks for sharing this simple and delicious dish.

    11
    Reply to Sonia'> Reply

  12. Hey Nami! how are u?
    I wish u and your family a belated happy new year, I hope u enjoyed the time with your mum. my sister flew back to europe yesterday, and we had a hell of a time last night rescuing their baggage in bombay.

    I am not much of a pork fan, I do love the taste but I am not fond of fatty foods. Its difficult to find lean pork. except if I go hunting for some wild bores….
    your pork chops r very tempting though!

    15
    Reply to Helene Dsouza I Masala Herb'> Reply

  14. looks yummy! that flavouring was what my mum would use with her pork chops too, and I used to find it so annoying when I was a kid, I wished she’d just do it the usual western style, but now I’ve come to love it and realise what special flavours ginger and siy sauce give to the pork chop!

    17
    Reply to shuhan'> Reply

    • Cut ginger into julienne (like matchbox sticks). My kids and I can’t eat spicy at all (very low tolerance) and it was okay as long as you don’t serve the ginger from the sauce (if they bite on ginger, it can be too much). You can always reduce the amount of ginger if you are not familiar with using ginger. Hope this helps. 🙂

      30
      Reply to Nami'> Reply

  25. OMG! OMG! OMG! Nami, can you believe that I actually missed out on your giveaway post and thought that I’ve already took part when I couldn’t find any comments that belong to me!?!? :O
    I really have to act fast now w/o any delays after this otherwise I’ll bang the wall! 🙁
    Btw, this pork looks so tasty and I love the ginger+soy sauce combinations when cooking meats, the kinda old traditional taste. I’m sure my hubby will love this dish a lot! But I’ve got phobia cooking the pork chop or lean meat (Only good with minced and best with belly). Mine always ended up like a rock and my pork could really chop! LOL 😛 I’m always fearing that the meat is under-cooked, that’s why. How do you cook your meats moist and tender besides making sure that you don’t over-cook it?

    *Hurrying over to take part in your giveaway while waiting for your reply back! 😉

    28
    Reply to Lyn'> Reply

  49. hey nami…haven’t visited you for so long! a very belated seasons greeting and hope you had a great start to this new year 🙂 i have been ‘missing in action’ over past month or so, just spending less time online and more time outside!

    so happy to have finally caught up with all your delicious and inspiring posts 🙂 you always make dishes that i want to try straight away!! ohh and you seem like a super mom – juggling so many things all at once…hope this super-mom takes a rest from time to time too! 😀

    54
    Reply to Vivienne'> Reply

  54. What a wonderful weeknight meal! I think this would work equally well with chicken too right? Pork is very expensive and not great quality here. But I really would love the flavors of this and I think the kids (as picky as they are) would like it too. As always, your photos are beautiful. Leave it to Nami to take a brown pork chop and make it look totally drool worthy!!!! 🙂

    59
    Reply to Alyssa'> Reply

  59. heavens, that looks delicious, Nami. We eat a lot of pork – it’s our favourite. I’ve been using a Greek rub lately, with zesty lemon. But I think it’s ginger and soy next time! Hope you’re finding life a little less hectic.

    64
    Reply to Jenny'> Reply

  65. Nammi Hello again. I was reading your reply re: mirin and sake and noted down your answer. That’s definitely an answer for all my mirin/sake questions. You are definitely my Japanese one stop source haha.
    This porkchops will find its way to my table and that’s for sure!

    Happy Friday!

    70
    Reply to skip to malou'> Reply

  71. I love pork chops…!! I actually even made them last week a few times myself. My recipe is very similar to yours, but it’s more Chinese than Japanese (e.g. no sake and ginger) and I also use flour and egg to coat the pork chops before frying them – so your version is indeed much healthier! I should give this a try one day, that I don’t have to feel guilty after eating my pork chops ;).

    77
    Reply to Cooking gallery'> Reply

  74. Hi Nami,
    I just want to greet you happy new year! I wish you all the best in 2012, more blessings, lots of love, good health and happiness. 😀 And by the way, that pork chop looks so delicious! It’s making my stomach grumble lol

    80
    Reply to JoAnn'> Reply

  78. Hello Nami
    Long time! Sorry my trip to India kept me busy. Happy new year to you. The pork chops looks so delicious and juicy. I plan to try this with lamb. Also are you coming to Fancy Food show tomorrow? Keep me posted. Lets plan to say a hi there.

    84
    Reply to Vijitha'> Reply

  81. Nami this is gorgeous. I have to admit I am such a huge pork fan but I can rarely eat it due to my tummy issues. I am bookmarking this beautiful recipe for an indulgent day when I throw caution to the wind and make some pork.

    87
    Reply to Kim Bee'> Reply

  89. Delish Nami! We cook Pork Chop with Ginger Soy Sauce almost 2-3 times in a month. Just couldn’t get enough of it. The ginger and soy works really well with chicken too. Add a little oyster sauce, and corn starch to thicken the gravy, then serve either with plain congee/ porridge or rice. Yumm… yummmm. Did I mentioned typing this is literraly making me drool. Seriously.. lol.. Hugggsssss

    95
    Reply to Joanna @ Chic & Gorgeous Treats'> Reply

  93. I’m rarely cook pork at home but I think this one is easy to made, ur suggestion time and preparation story make it more easy and themthing to try 🙂
    tq for sharing nami, I’m sure my husband will love this since he is the bigggest fan of the ingredient 😀
    by the way, if I haven’t tell u, I made ur chicken katsu donburi (if I’m not wrong – the title I mean :D) on my christmas eve dinner for kids and in law when they waiting for the grilled fish be done… the love it!! tq my friend! keep cooking and sharing girl! 😉

    100
    Reply to Elies_Lie'> Reply

  95. This looks absolutely delicious. And it looks simple… I might try to make it one of these days. Thanks for sharing the recipe! I just subscribed to your blog 🙂 Wouldn’t want to miss the recipes you’re sharing! 🙂

    102
    Reply to Sheryl'> Reply

  96. httpmom

    Made this for our dinner Monday night and we were both so impressed at how incredibly delicious it was. I love finding new pork recipes and this is a keeper! Most people don’t like pork because they don’t know how to cook it. This was spot on tender and moist. And couldn’t be easier for a hectic day. I put the pork in the marinade over night, so it was reaady to cook when I got home.

    104
    Reply to httpmom'> Reply

    • Yeah this is pan fried, so I’d definitely recommend you to use 1/2 inch thickness, so that it’ll cook faster. You can probably slice the Costco size into half with very sharp knife too. Thanks for trying this recipe and letting me know, Hatsuho! 🙂

      107
      Reply to Nami'> Reply

  100. Pete

    Made this today–family loved it! I did modify the recipe a bit–I used thick cut bone in pork chops, marinaded them for about 4 hours then seared and grilled them on my barbeque. They came out perfectly! I did a quick reduction on the marinade and reduced it to about 1/8th of a cup and thickened it. I put about a teaspoon on each pork chop before I served it. Yummy! Thanks Nami!!!

    112
    Reply to Pete'> Reply

  101. kazy

    I made these last night and they were restaurant quality deliciousness. This is an all time keeper. Wonderful amazing flavor. Thank you so much for sharing this savory juicy tasting recipe. Question. I made 2 pork chops and found one more dry tasting than the other, even though they were cooked at the same time. The one that wasn’t dry, tasted as succulent as any steak could be, while the other, not so much. They were the same thickness, although one, I think had more fat on it. Or I wonder if the one that was so tender, perhaps I undercooked it. So when you say to cook until the bottom side of the meat is nicely brown, before flipping to cook for 3 minutes, how many minutes approximately would that be? I am concerned about overcooking but I am also concerned about undercooking. Thanks.

    114
    Reply to kazy'> Reply

    • Hi Kazy! Thank you so much for trying this recipe and I’m so happy to hear you enjoyed it. For Step 3 where you cook the bottom of the meat, you just need to have nice grill mark on the meat, and this is not where you try to cook through the meat (which is why it’s cooked on high heat here). So my guess is that one meat has more fat than the other (especially if it’s the same size/same thickness).

      116
      Reply to Nami'> Reply

  102. kazy

    Sorry, Nami, but I am a novice at cooking,

    Got one more question. You write: “In a large skillet, heat oil on high heat.” How much oil would you suggest? I hope that the oil listed in the ingredients isn’t what you meant, because I thought that was part of the marinade.

    115
    Reply to kazy'> Reply

    • Kazy, thank you so much for noticing my error. I didn’t write the oil for cooking the meat – I updated my recipe and added 1 Tbsp oil for cooking the meat in the ingredient list. So sorry!

      117
      Reply to Nami'> Reply

  103. Emerald Kat

    Thank you so much for all your incredible recipes! Recently, my hubby and I have been considering moving permanently to Japan, and we wanted our kids to start getting used to common foods and flavors there. Consequently, I’ve been using your site almost daily to get them familiar with the food. This recipe in particular has been a favorite. My daughter says that aside from chicken katsu, this is her favorite food (I mean not just Japanese foods, but favorite food). Thanks for helping my family not only get ready for our soon to be culture shock, but actually making them excited about what can seem very scary.

    118
    Reply to Emerald Kat'> Reply

    • Hi Emerald! Wow moving to another country permanently is a huge decision! I’m happy to hear you think my blog has been helpful. You’ll see lots of unique dishes that are not here in Japan, but I try to cover basic home cooked Japanese foods first (then maybe in the future I’ll share more regional and rare recipes.). If you decide to move to Japan, enjoy your new life there! Keep me posted about your new journey. 🙂

      119
      Reply to Nami'> Reply

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