Asian Pork Chops

Print Friendly, PDF & Email

Regular soy sauce contains wheat and gluten, so if you need to follow a gluten-free diet, make sure you purchase gluten-free soy sauce for this recipe. This dish pairs well with our Asian Kale Slaw recipe.


  • 2 Tablespoons plus 1 teaspoon reduced sodium soy sauce
  • 3 Tablespoons rice wine vinegar
  • 2 Tablespoons water
  • 1 1/2 Tablespoons canola oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic (minced)
  • 2 cups broccoli florets
  • 4 boneless pork chops (1 pound total weight, fat trimmed)
  • 2 tablespoons cilantro (chopped)


  • In a medium bowl, combine the soy sauce, vinegar, water, 1 tablespoon canola oil, crushed red pepper, and garlic. Add the pork chops and marinate them in refrigerator for 20 minutes or longer.
  • Steam the broccoli for 5 minutes; until tender.
  • Add 1/2 tablespoon canola oil to a large sauté pan over medium-high heat. Add the pork chops and sear for about 5 minutes per side or until done. (Reserve marinade for later).
  • Place the marinade in a small saucepan. Bring it to a boil; reduce the heat and simmer about 2 minutes. Place the pork chops on serving platter and pour the cooked marinade over them.
  • Top the pork chops with chopped cilantro and serve with the steamed broccoli.