Martha Stewart Soy-and-Ginger-Marinated Pork Chops

Martha Stewart soy-and-ginger-marinated pork chops are an easy weeknight dinner with one trick. Half the soy sauce and ginger marinade is reserved before searing. After the chops cook, that reserved sauce simmers into a glossy brown sugar glaze for a fast family meal.

Serve these caramelized pork chops alongside steamed rice for a family dinner that comes together fast. Sear without moving for a full 4 minutes, because that dark crust is what holds the ginger and brown sugar flavor.

Martha Stewart Soy-and-Ginger-Marinated Pork Chops

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Course: DinnerCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

385

kcal

Glossy, caramelized bone-in pork chops with a sticky soy, ginger, and brown sugar glaze built from the marinade itself.

Ingredients

• 1/4 cup plus 2 tablespoons low-sodium soy sauce
  

• 1/4 cup vegetable oil
  

• 3 tablespoons finely grated fresh ginger
  

• 3 tablespoons light-brown sugar
  

• 1 scallion, finely chopped
  

• Freshly ground pepper
  

• 4 bone-in pork chops (8 ounces each; 3/4 inch thick)
  

• Garnish: 1 scallion, thinly sliced
  

Directions

• Make the marinade: Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
• Marinate the chops: Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
• Sear the pork: Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
• Build the sauce: Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Pyrex 9x13 glass baking dish, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless pork chops instead of bone-in?

Yes, but cut the searing time to 3 minutes per side. Boneless chops are thinner and cook faster, so they dry out quickly past 145 F internal temperature. Bone-in chops stay juicier because the bone slows heat transfer to the center.

Why do I reserve 3 tablespoons of marinade before adding the pork?

Raw pork sits in the marinade, so that portion is not safe to use as a finishing sauce. The reserved 3 tablespoons never touches raw meat, which means it can go straight into the hot skillet and reduce into a glaze without any food safety risk.

What happens if I marinate the pork chops longer than 45 minutes?

Soy sauce breaks down protein on the surface, so anything past 2 hours turns the outside mushy instead of firm. Stick to 45 minutes for the best sear. If you need to prep ahead, mix the marinade and refrigerate it separately, then add the chops 45 minutes before cooking.

What kind of skillet works best for the sear?

A 12-inch cast-iron or stainless steel skillet holds heat better than nonstick, which gives you a darker crust. The brown sugar in the marinade caramelizes fast at medium-high heat, and a heavy skillet keeps the temperature steady when the cold chops hit the pan.

Can I double this recipe for a larger group?

Double the marinade and chops, but sear in two batches of 4 chops each. Crowding the skillet drops the pan temperature and steams the meat instead of searing it. Reserve 6 tablespoons of marinade total, then build the glaze after the last batch comes out.