Ginger-Soy Kurobuta Pork Chops

BY: Liz Moore

  • cooking-duration 1.5 Hours
  • servings 4 SERVINGS
  • cooking-style grill
  • cooking-mode beginner

Kurobuta pork chops have a rich flavor all by themselves, but when you add the classic combination of ginger, soy and garlic the result is a savory and satisifying dish with an Asian flair.

This marinade is excellent for the grill, but works fine for pan seared chops. Go ahead and increase the amount of red pepper if you like your chops a bit spicier.


Pork Chops

  • 1  Snake River Farms Kurobuta Pork Loin Roast, cut into chops  Buy Now

  • OR

  • 5  Snake River Farms Kurobuta Frenched Pork Chops Buy Now


  • ½ cup soy sauce

  • 2 teaspoons sesame oil

  • 1 tablespoon olive oil

  • 4 garlic cloves, smashed

  • 2 tablespoons fresh ginger, grated

  • 1/4 cup scallions, chopped

  • 2 tablespoons brown sugar

  • 1/4 teaspoon sesame seeds

  • 1/4 teaspoon red pepper flakes

  • 1/2 pear, thin sliced

  • 1/4 cup water


Heat grill to medium high and grill chops about 6 minutes per side or until internal temperature reaches 140°
12 Minutes
Pull from heat and let chops rest 5-10 minutes before serving
10 Minutes
In a gallon sized zip-closure bag combine all marinade ingredients
2 Minutes
Add pork chops to the bag with the marinade, shaking the bag until all chops are evenly coated. Let the chops marinate 45 minutes before grilling
45 Minutes