DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Grilling

    Grilled Pork Chops with Chinese Marinade

    Published: Aug 11, 2011 · Modified: Feb 8, 2015 by Mike Vrobel · This post may contain affiliate links · Leave a Comment

    I got home from vacation, and I was tired. Vacation was a lot of fun, but we kept busy - cottage vacations involve a lot of splashing around in Lake Erie. The first thing I did was unload the car. The second was grocery shopping - the refrigerator was bare. It was late in the afternoon, and three cranky kids needed dinner. (Not to mention two cranky parents.) What to do?

    I went straight for the bone-in pork chops. Cooking on the bone boosts the flavor of the chops. And, believe me, modern pork needs that boost. Now, for quick grilling, I have a rule - if it won't be ready by the time the grill preheats, don't make it. That leaves fifteen minutes for the marinade to work. Fifteen minutes of marinade is not going to do it with boneless chops.
    *I need an hour to brine boneless chops. And, even then, I'd rather spend that hour brining bone-in chops.

    These pork chops have a Chinese flavor profile. Why? I would like to say it was all part of my master plan. But…the first thing I saw when I opened my pantry was a shaker of Szechwan pepper salt I picked up on a whim at Penzeys. Oh, well, inspiration takes many forms.

    Recipe: Grilled Pork Chops with Chinese Marinade

    Cook time: 9 minutes

    Equipment:

    • Grill (I used a Weber Summit. Here is the current version of my grill.)

    Ingredients:

    • 6 bone-in pork loin chops, ¾ inch thick
    • Szechwan pepper salt (A mix of half salt and half Szechwan pepper, about ¼ teaspoon per chop)
    • ½ cup soy sauce
    • 2 tablespoon mirin (or substitute 2 tablespoon asian vinegar plus 1 teaspoon white sugar)
    • 1 tablespoon sesame oil

    Directions:
    1. Prepare the pork chops: Lightly sprinkle the pork chops with the salt and szechwan pepper. Put the chops in a bowl, pour the rest of the ingredients on top, and toss to coat. Let them marinate while the grill preheats, tossing once or twice to re-coat with the marinade.

    2. Prepare the grill: Set the grill up for cooking on direct medium-high heat. For my Weber summit, I preheat the grill with all burners on high for 15 minutes, clean the grate with my grill brush, then turn the burners down to medium-high.

    3. Grill the chops: One at a time, remove the chops from the marinade, let any excess drip back into the bowl, then put the chop on the grill. Grill over direct heat for three minutes (with the lid closed if cooking on a gas grill.) Rotate the chops 90 degrees, then cook for another three minutes. (Rotating the chops leaves the telltale diamond grill pattern.) Flip the chops, and cook for three more minutes. At this point, ¾ inch thick chops should be done. Check the chops for doneness with an instant read thermometer; they are done at an internal temperature of 145*F. If the chops are not there yet, rotate 90 degrees and cook until done, another 3 minutes.

    Variations:
    *Salt and pepper chops: In a big hurry? Double the amount of salt and pepper, and skip the marinade.

    *Marinated and basted: Double the amount of marinade, and reserve a half cup. Baste the chops with the reserved marinade, after flipping them and right after they come off the grill.

    Notes:
    *If you have the time, marinate the chops for up to an hour and a half. I wouldn't go past that or the chops will be overly seasoned.

    *Szechwan pepper has a very distinctive taste. Or, should I say an interesting mouth feel; it will leave your tongue feeling slightly numb. I like that feeling - it adds another dimension to the flavor. However, if that is just too weird for you, substitute regular ground pepper for the szechwan pepper.

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:
    Grilled Boneless Pork Chops, Brined and Basted
    Grilled Thin Pork Chops, Quick Brinerated
    Grilled Pork Chops with Bourbon Brine and Baste

    *Enjoyed this post? Want to help out DadCooksDinner? Subscribe using your RSS reader or by Email, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you!

    Subscribe
    BirdSend Email Marketing Tool

    More Grilling

    • Pork Shoulder Ribs ready to smoke on the Grill
      Pork Shoulder Ribs Recipe - Country Ribs (Boneless or not)
    • Grilled Barramundi
    • Brushing BBQ chicken thighs with sauce
      Grilled BBQ Chicken Thighs
    • A plate of grilled Korean chicken wings
      Grilled Korean Chicken Wings

    Sharing is caring!

    Comments

    No Comments

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    3 shares