Baked Asian Style Pork Chops


Baked Asian Style Pork Chops

I usually try to plan a weekly menu so that way when I go to the grocery store I know exactly what I am getting. I find it saves me time and money. This past Sunday was no different. I had my menu planned out and bought everything I needed for the week, or so I thought.  I had every intention of making a dish that my dad had talked to me about, however, I forgot one ingredient so I had to quickly improvise. The original plan was to cook pork chops so I knew I would be making those, I just wasn’t sure what to do with them. I thought that marinating them would be good so I scoured my refrigerator for some ingredients and came up with this delicious Asian inspired marinade.  I whisked together a mixture of hoisin sauce, siracha sauce, rice wine vinegar, garlic, ground ginger and soy sauce and poured it over the pork chops. After a few hours in the fridge, I baked them in the oven and served them along side some stir-fried veggies and jasmine rice. It was a delicious dinner.

The marinade is what makes this dish. It is sweet, savory and a little spicy, but it compliments the pork perfectly. Note that you do need to marinade these pork chops for at least 2 hours so be sure to plan accordingly.

  • Serves 4
  • Prep time:
  • Cook time:


  • 4 cloves garlic, minced
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon siracha sauce
  • 1 tablespoon hoisin sauce
  • 1/4 teaspoon ground ginger
  • 1 teaspoon soy sauce
  • 4 boneless pork chops


  1. In a bowl whisk together garlic, rice wine vinegar, olive oil, siracha sauce, hoisin sauce, ground ginger and soy sauce.
  2. Place pork chops in a baking dish or plastic bag. Pour marinade over the top. Turn pork chops to coat, or shake to coat if you are using a bag. Cover and marinate for at least 2 hours or overnight.
  3. Preheat oven to 375 degrees.
  4. Line a baking sheet with foil. Place pork chops on the baking sheet and spoon remaining marinade over the top. Bake for 25-30 minutes or until pork chops are cooked through.
  5. Remove from oven, allow to rest 5 minutes. Serve.

I promise I'll make that dish that I talked with my dad about, if I can write the grocery list right next time. ;-) Enjoy!

  • Rita

    I also like to plan a weekly menu, it does save me a lot of money ( I actually made a test). The pork looks nice, I never baked pork chops, always grilled or pan fried.

  • finsmom

    Wow. Your recipes constantly amaze me. Yum is all I can say!

  • Marta

    I love menu-planning ahead as well. I actually enjoy sitting down with my cookbooks and plotting our what I want to cook for the week. It builds up the anticipation and excitement! Plus, you’re right, it does save time and money at the store. No down side!
    Would you reccommend switching chicken for the pork? I don’t eat pork, but everything else looks so delicious here! Glorious photo :)

  • cassie

    WOW! this looks great! I wish I would plan ahead. My plan is buy and then figure it out later.

  • Deseree

    Thanks Rita! I bet these would work grilled too. It was pouring rain when I made these so I couldn’t get Ryan to stand outside and grill for me ;-)
    Thanks finsmom!
    Thanks Marta! You may have to adjust the cooking time slightly depending on if you use bone in or boneless chicken, but I think the flavors would go very well with chicken. If I were to try it with chicken, I would probably use boneless, skinless thighs or breasts.
    Thanks Cassie! I used to do that, but then I found myself always buying the same things. Which wasn’t bad, but planning ahead allowed me a little more variety.

  • mike moodlao

    you need to put them under the broiler when they hit 140.. otherwise they will be mushy, like they look in the photo.


A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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