These delicious seared pork chops are marinated in a savory-sweet blend of soy, ginger, and lime, then grilled to perfection and served with vibrant, flavor-packed sides!
There’s something about creating a new recipe from scratch that lights up the same part of my brain I use when building something bigger—a strategy, a story, a system. Cooking, especially when I’m riffing on familiar flavors and giving them a new twist, feels like a workout for my creative muscles. And just like with any good workout, I always walk away with more energy for everything else I’m doing.
This recipe was born from that kind of moment—standing in the kitchen with some fresh pork chops, craving something bold and balanced, and just noodling around with different flavor ideas—in this case, mostly influenced by the time we lived in Hawaii. A little soy, a little ginger, a squeeze of lime, and suddenly I was off and running. The marinade came together, and so did the rest of the meal.
I’ve had a few questions on my Instagram about my grill tray. It was a project from ages ago that I made for staging our house in Hawaii but have used constantly since. I bought a piece of discounted butcher-block at Lowe’s, put a natural poly-stain on it, and screwed on two large cabinet pulls. Instant decorative tray—that is actually extremely useful.
It makes it really easy to load up all my ingredients in the kitchen, make sure everything is cut and prepped as needed, and haul it all out onto the patio—even easier since we replaced our awful raggedy sliding door with French doors that both open. I love them so much.
It just makes it all the easier to get outside and enjoy some good outdoor living—before the Florida summer gets too hot for that and all we want to do is collapse in the AC inside!
When I let myself play in the kitchen (or outside at the grill!), I find I’m more open to innovation in other parts of my life too. It’s a reminder that creativity doesn’t have to be confined to one part of your day—it can season everything you do.
Let me know what you think of this recipe!
Ginger Soy Pork Chops with Fried Rice and Sesame-Garlic Snap Peas
Equipment
- Blackstone Griddle
Ingredients
For the Pork Chops:
- 4 bone-in pork chops
- 1/2 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger freshly grated
- 1 tsp chili garlic sauce
- 1 lime zest and juice
For the Fried Rice:
- 2 cups cooked rice cooled
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 tsp water
- 2 eggs beaten
- oil
For the Snap Peas:
- 12 oz fresh snap peas
- 1 tbsp sesame oil
- 2 cloves garlic thinly sliced
- 2 tbsp low sodium soy sauce
- 1 tsp sesame seeds
Instructions
- Whisk all the pork marinade ingredients together. Place pork chops with the marinade in a resealable bag or dish, and marinate at least 30 minutes (preferably 2-4 hours).
- Cook the rice if you don't have any leftover rice. Set aside.
- Heat your griddle (or skillet on the stove) to medium-high heat.
- Heat the sesame oil on the griddle until it shimmers. Add the garlic and snap peas, and stir fry 2-3 minutes until crisp-tender.
- Toss in the soy sauce to coat, sprinkle with sesame seeds, and set aside.
- Add a little more oil, and pour the eggs onto the griddle. When the edgs are set, flip them with your spatula and scramble them until cooked through.
- Add the rice, peas, corn to the griddle. Let it sit about 30 seconds to crisp lightly, and then fold the rice, peas, corn, and eggs together. Add a drizzle of soy sauce and splash of lime juice to brighten everything up. Set aside when heated through.
- Sear the pork chops for 4-5 minutes per side, or until the internal temperature is 145F, then remove from heat. Add a splash of soy sauce and lime, and let rest 5 minutes.
- Serve and enjoy!