Asian Pork Chop

Asian Pork Chop (Ginger Soy Sauce)

Course: Main Course
Cuisine: Japanese
Keyword: easy, pork chop
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Nami
Simple pan fried tender Asian pork chop marinated in a ginger soy glaze, goes great with white rice. 


  • 4 ½"-thick lean boneless pork loin chops (½" thickness)
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for cooking)


  • 4 Tbsp soy sauce
  • 2 Tbsp sake
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc) (I used canola)
  • ½ Tbsp sugar
  • 1 clove garlic (minced)
  • 1 tsp ginger (julienned)
  • ½ tsp potato/corn starch
  • 1 shallot (or 1 Tbsp minced onion)


  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.