Grilled Pork Chop Recipe
Grilled pork chop marinated in house’s sauce, shredded pork, and fried egg or egg cake.
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Ingredients
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Marinade & Pork Chops
Shredded Pork (make-ahead or use leftover)
Egg
To Serve / Garnish
Method
Marinade & Pork Chops
- 1
Make the marinade
In a medium bowl whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, hoisin sauce, chili paste if using, and black pepper until sugar dissolves and sauce is uniform.
- 2
Marinate the chops
Place pork chops in a shallow dish or a resealable bag. Pour 3/4 of the marinade over the chops (reserve the rest for basting during grilling). Ensure chops are fully coated. Marinate in the refrigerator for at least 1 hour and up to 8 hours.
- 3
Prepare grill
When ready to cook, preheat grill to medium-high (around 400°F/200°C). Oil grates lightly to prevent sticking.
- 4
Grill the chops
Remove chops from marinade and let excess drip off. Place chops on the hot grill. Cook 4–6 minutes per side depending on thickness, basting once or twice with reserved marinade, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Let chops rest 5 minutes before serving.
Shredded Pork (if preparing fresh)
- 5
Warm and season shredded pork
If using leftover cooked pork shoulder, shred into bite-sized pieces. Warm in a skillet over medium heat with 1 cup cooking liquid or stock, additional soy sauce, and honey/maple syrup. Simmer gently until liquid mostly reduces and flavors concentrate, about 5–8 minutes. Finish with a drizzle of sesame oil and adjust seasoning to taste.
- 6
Alternative
If you already have seasoned shredded pork, reheat gently and keep warm until plating.
Egg
- 7
Fried eggs
Heat a large nonstick skillet over medium heat and add neutral oil or butter. Crack eggs into the skillet (or cook one at a time). Fry until whites are set and edges crisp, 2–3 minutes for sunny-side up or longer if you prefer firmer yolks. Season with salt and pepper. For an egg cake (omelet-style), whisk eggs with salt, pour into skillet, cook briefly until set, fold or roll and slice into portions.
To Serve / Assemble
- 8
Divide cooked rice or steamed greens among 4 plates.
- 9
Place one grilled pork chop on each plate. Spoon a portion of warm shredded pork next to or on top of the chop as desired.
- 10
- 11
Garnish with sliced green onions, toasted sesame seeds, and a lime wedge. Serve immediately.