Skip to main content
Epicurious
Bon Appétit

Soy-Basted Pork Chops with Herbs and Jalapeños

By Chris Morocco

4.0

(6)

Image may contain Food Dish Meal Plant and Platter
Photo by Peden + Munk

In the time it takes for a rib eye to cook, rest, and slice, you can fire up thin-cut pork chops, eat, and binge season 5 of The Americans. So, on weeknights, look for thin cuts of meat that are ready to cook right out of the fridge and need just a few minutes on the grill.

Recipe information

  • Yield

    4 servings

Ingredients

1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
2 tablespoons dark or light brown sugar
4 (1/2-inch-thick) bone-in pork blade or rib chops
Vegetable oil (for grill)
Kosher salt
Tender herbs (such as mint and cilantro) and sliced jalapeños (for serving)

Preparation

  1. Step 1

    Stir soy sauce, vinegar, and brown sugar in a small bowl until sugar is dissolved. Prick pork chops all over with a fork and place in a large resealable plastic bag. Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Set remaining marinade aside. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too).

    Step 2

    Prepare a grill for medium heat; oil grate. Remove pork chops from marinade; discard marinade. Season chops lightly with salt and grill, drizzling with reserved marinade and turning occasionally, until cooked through, 6–8 minutes.

    Step 3

    Top pork chops with herbs and jalapeños before serving.

TagsPork ChopPorkMeatMainDinnerNut FreeDairy FreeEasyQuick5 Ingredients or FewerWeeknight MealsGrillingBon Appétit

See Related Recipes and Cooking Tips

Read More
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.