Asian-Inspired Pork Chops with Sous Vide Marinade

I’ve been making pork chops for years, but once I started using sous vide with a killer marinade featuring brown sugar and fresh ginger, everything changed. The result is incredibly tender, juicy meat with layers of sweet and savory flavor that honestly makes me wonder why I ever cooked them any other way. Trust me, this method is a total game-changer for weeknight dinners or when you want to impress someone special.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2600
• Protein: 220-250 g
• Fat: 135-155 g
• Carbohydrates: 55-65 g

Ingredients

For the pork chops:

• 3 lb pork chops (bone-in preferred)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

For the marinade:

• 3 tbsp olive oil
• 1/3 cup soy sauce
• 1/3 cup brown sugar (packed)
• 1 tbsp fish sauce
• 1 tbsp ginger (freshly grated)
• 1/2 tsp chili flakes
• 1 tsp toasted sesame oil

For the glaze and garnish:

• 3 tbsp lime juice
• 1 tbsp garlic (minced)
• 1 tsp cornstarch (mixed with water)
• 1/2 tsp smoked paprika
• 2 tbsp cilantro (chopped)

Step 1: Prepare the Marinade and Season the Pork

• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1 tbsp fish sauce
• 1 tbsp ginger
• 1/2 tsp chili flakes
• 1 tsp toasted sesame oil
• 1/2 tsp smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 3 lb pork chops

In a bowl, whisk together soy sauce, brown sugar, fish sauce, ginger, chili flakes, sesame oil, and smoked paprika until the sugar dissolves.

Divide this marinade in half—you'll use one half for sous vide cooking and reserve the other for the glaze.

In a separate small bowl, combine salt, black pepper, and garlic powder.

Pat the pork chops dry with paper towels, then rub them all over with the dry seasoning mixture.

I find that drying the meat first helps the seasoning stick better and prevents excess moisture in the bag.

Step 2: Set Up Sous Vide and Begin Cooking

• 3 lb pork chops
• half of marinade mixture from Step 1

Fill a large pot or sous vide container with water and heat to 142°F using an immersion circulator or sous vide machine.

While the water reaches temperature, place the seasoned pork chops and half of the prepared marinade into a vacuum-sealable bag, removing as much air as possible before sealing (you can use the water displacement method if you don't have a vacuum sealer).

Once the water reaches temperature, carefully submerge the sealed bag in the water bath, ensuring it stays fully submerged.

Cook for 1 to 4 hours depending on thickness—bone-in chops typically need closer to 2-3 hours for optimal tenderness.

Step 3: Prepare the Glaze

• reserved half of marinade mixture from Step 1
• 1 tbsp garlic
• 3 tbsp lime juice
• 1 tsp cornstarch

While the pork cooks, prepare the finishing glaze by combining the reserved half of the marinade with minced garlic and lime juice in a microwave-safe bowl.

In a small cup, mix cornstarch with 1 tablespoon of water to create a slurry, then stir it into the marinade mixture—this will thicken the glaze and help it coat the pork beautifully.

Set the glaze aside until the pork finishes cooking.

Step 4: Finish the Glaze and Prepare for Searing

• glaze mixture from Step 3

Microwave the glaze for 45-60 seconds, stirring halfway through, until it thickens slightly and coats the back of a spoon—this activates the cornstarch and brings the flavors together.

While the glaze finishes, preheat your grill to 500-550°F.

I like a very hot grill here because we only need a quick sear to create a flavorful crust without overcooking the already-tender sous vide pork.

Step 5: Sear and Glaze the Pork

• pork chops from Step 2
• glaze mixture from Step 4
• 2 tbsp cilantro

Remove the pork chops from the sous vide bag and pat them completely dry with paper towels—moisture is the enemy of a good sear.

Brush the chops generously with the warm glaze on both sides, then place them on the screaming-hot grill.

Sear for 40-60 seconds per side until you get a beautiful caramelized crust, then immediately remove from heat.

Transfer to a serving platter, brush with any remaining glaze, and garnish with fresh cilantro before serving.

The entire sear should take less than 2 minutes total, so the pork stays perfectly tender inside while gaining that incredible grilled flavor.

Asian-Inspired Pork Chops with Sous Vide Marinade

Delicious Asian-Inspired Pork Chops with Sous Vide Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 47 minutes mins

Servings: 4 servings

Calories: 2425

Ingredients Method

Ingredients

  

For the pork chops:

• 3 lb pork chops (bone-in preferred)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

For the marinade:

• 3 tbsp olive oil
• 1/3 cup soy sauce
• 1/3 cup brown sugar (packed)
• 1 tbsp fish sauce
• 1 tbsp ginger (freshly grated)
• 1/2 tsp chili flakes
• 1 tsp toasted sesame oil

For the glaze and garnish:

• 3 tbsp lime juice
• 1 tbsp garlic (minced)
• 1 tsp cornstarch (mixed with water)
• 1/2 tsp smoked paprika
• 2 tbsp cilantro (chopped)

Method

 

1. In a bowl, whisk together soy sauce, brown sugar, fish sauce, ginger, chili flakes, sesame oil, and smoked paprika until the sugar dissolves. Divide this marinade in half—you'll use one half for sous vide cooking and reserve the other for the glaze. In a separate small bowl, combine salt, black pepper, and garlic powder. Pat the pork chops dry with paper towels, then rub them all over with the dry seasoning mixture. I find that drying the meat first helps the seasoning stick better and prevents excess moisture in the bag.
2. Fill a large pot or sous vide container with water and heat to 142°F using an immersion circulator or sous vide machine. While the water reaches temperature, place the seasoned pork chops and half of the prepared marinade into a vacuum-sealable bag, removing as much air as possible before sealing (you can use the water displacement method if you don't have a vacuum sealer). Once the water reaches temperature, carefully submerge the sealed bag in the water bath, ensuring it stays fully submerged. Cook for 1 to 4 hours depending on thickness—bone-in chops typically need closer to 2-3 hours for optimal tenderness.
3. While the pork cooks, prepare the finishing glaze by combining the reserved half of the marinade with minced garlic and lime juice in a microwave-safe bowl. In a small cup, mix cornstarch with 1 tablespoon of water to create a slurry, then stir it into the marinade mixture—this will thicken the glaze and help it coat the pork beautifully. Set the glaze aside until the pork finishes cooking.
4. Microwave the glaze for 45-60 seconds, stirring halfway through, until it thickens slightly and coats the back of a spoon—this activates the cornstarch and brings the flavors together. While the glaze finishes, preheat your grill to 500-550°F. I like a very hot grill here because we only need a quick sear to create a flavorful crust without overcooking the already-tender sous vide pork.
5. Remove the pork chops from the sous vide bag and pat them completely dry with paper towels—moisture is the enemy of a good sear. Brush the chops generously with the warm glaze on both sides, then place them on the screaming-hot grill. Sear for 40-60 seconds per side until you get a beautiful caramelized crust, then immediately remove from heat. Transfer to a serving platter, brush with any remaining glaze, and garnish with fresh cilantro before serving. The entire sear should take less than 2 minutes total, so the pork stays perfectly tender inside while gaining that incredible grilled flavor.