By Grocery List Plus Editorial Staff | Published on June 11, 2026

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Glazed Pork Chops

Serves 2

400 cal · 70 min

Glazed Pork Chops

Recipe GLPRd235918ec34684

4.3(1)
Asian
Main Course
70 min
400 cal
Servings: 2
Grill
SNAP eligible

Succulent wood-grilled pork chops brushed with a savory-sweet Asian-inspired glaze of garlic, ginger, vinegar, and hoisin. A quick and flavorful main course with caramelized edges and tender meat.

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Ingredients

1 teaspoon garlic, minced

1 teaspoon ginger, minced

½ teaspoon red pepper, crushed

1 fluid ounce white vinegar

1 ounce hoisin sauce

1 ounce sesame oil

2 6 ounces each center-cut pork chops

Directions

  1. Combine the minced garlic, minced ginger, and crushed red pepper with the white vinegar, hoisin sauce, and sesame oil in a food processor. Blend until smooth and well combined to create the glaze.

  2. Preheat a wood-fire grill to medium-high heat (about 350–400°F) and allow it to warm for at least 10 minutes.

  3. Pat the pork chops dry with paper towels. Brush both sides of each pork chop generously with the prepared glaze, reserving a small amount for basting.

  4. Place the glazed pork chops directly on the grill grates. Cook for 6–7 minutes on the first side without moving them, allowing a light char to develop.

  5. Flip the chops and brush with the reserved glaze. Cook for another 6–7 minutes on the second side until the internal temperature reaches 145°F when measured at the thickest point with a meat thermometer.

  6. Remove the pork chops from the grill and let them rest for 3–5 minutes before serving. The glaze will set slightly as they rest.

Comments

Grocery List Plus Editorial Staff4.25

Pork chops and most aromatics are readily available at any Charlotte grocer, but hoisin sauce and sesame oil require a trip to Harris Teeter's international aisle or an Asian market—a real cost for a weeknight two-serving dish. The cost per serving lands around $4–$5 once you factor in the specialty condiments, which is reasonable but not budget-conscious. The stated 70 minutes is honest for a braise with a glaze reduction, though active cooking time is closer to 15 minutes; the rest is hands-off. This suits a quiet weeknight for two, and the finished dish reheats well in a skillet, making it forgiving for an unplanned dinner.

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