Best Sweet and Spicy Pork Chop Marinade

I’ve been obsessed with this sweet and spicy pork chop marinade lately, and I had to share it with you all! The combination of maple syrup and shichimi togarashi creates this incredible balance of sweet heat that makes these thick-cut chops absolutely irresistible. Trust me, once you try this marinade, it’s going to become your new go-to for weeknight dinners.

Estimated Nutrition

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

• Calories: 700-850
• Protein: 60-70 g
• Fat: 40-48 g
• Carbohydrates: 18-28 g

Ingredients

For the marinated pork:

• 2 thick-cut pork chops
• 3 tbsp maple syrup
• 2.5 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp shichimi togarashi
• 2 tsp sesame seeds
• 1.5 tsp chili oil
• 1 pinch salt
• 1 tbsp neutral oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

For the garnish:

• 4 scallions, minced
• 1.5 tsp sesame seeds
• 1 tsp sesame oil

Step 1: Prepare the Sweet and Spicy Marinade

• 3 tbsp maple syrup
• 2.5 tbsp soy sauce
• 1 tbsp sesame oil
• 1.5 tsp chili oil
• 1 tbsp shichimi togarashi
• 2 tsp sesame seeds
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

In a medium bowl, whisk together the maple syrup, soy sauce, sesame oil, chili oil, shichimi togarashi, minced garlic, grated ginger, and sesame seeds until well combined.

This creates a balanced marinade with sweetness, umami, heat, and aromatic depth.

Set aside while you prepare the pork.

Step 2: Marinate the Pork Chops

• 2 thick-cut pork chops
• 1 pinch salt
• marinade from Step 1

Pat the pork chops dry with paper towels and season lightly with salt on both sides—this helps them brown better later.

Place them in a shallow dish or resealable bag and coat thoroughly with the marinade from Step 1, making sure both sides are well covered.

Refrigerate for at least 20 minutes, or up to overnight for deeper flavor development.

I find that even 30 minutes makes a noticeable difference, so don't skip this step.

Step 3: Sear and Finish the Pork Chops

• 1 tbsp neutral oil
• marinated pork chops from Step 2

Preheat your oven to 425°F.

Heat the neutral oil in a large oven-safe skillet over medium-high heat until shimmering.

Remove the pork chops from the marinade, letting excess drip off (reserve any extra marinade), and sear them for 5 minutes per side until a golden crust forms—this develops deep, savory flavor through the Maillard reaction.

Transfer the skillet to the oven and bake for 12–15 minutes until the internal temperature reaches 140°F.

I like to use a meat thermometer for precision since thick-cut chops can vary in thickness.

Step 4: Rest and Plate

• rested pork chops from Step 3
• 1 tsp sesame oil
• 4 scallions, minced
• 1.5 tsp sesame seeds

Remove the pork chops from the oven and let them rest on a cutting board for 5–10 minutes.

This allows the juices to redistribute throughout the meat, keeping it tender and moist when you slice it.

Slice the pork chops against the grain and arrange on a serving plate.

Drizzle with the remaining sesame oil and scatter the minced scallions and sesame seeds over the top for a fresh, crunchy finish.

Best Sweet and Spicy Pork Chop Marinade

Delicious Best Sweet and Spicy Pork Chop Marinade recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 2 servings

Calories: 775

Ingredients Method

Ingredients

  

For the marinated pork:

• 2 thick-cut pork chops
• 3 tbsp maple syrup
• 2.5 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp shichimi togarashi
• 2 tsp sesame seeds
• 1.5 tsp chili oil
• 1 pinch salt
• 1 tbsp neutral oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

For the garnish:

• 4 scallions, minced
• 1.5 tsp sesame seeds
• 1 tsp sesame oil

Method

 

1. In a medium bowl, whisk together the maple syrup, soy sauce, sesame oil, chili oil, shichimi togarashi, minced garlic, grated ginger, and sesame seeds until well combined. This creates a balanced marinade with sweetness, umami, heat, and aromatic depth. Set aside while you prepare the pork.
2. Pat the pork chops dry with paper towels and season lightly with salt on both sides—this helps them brown better later. Place them in a shallow dish or resealable bag and coat thoroughly with the marinade from Step 1, making sure both sides are well covered. Refrigerate for at least 20 minutes, or up to overnight for deeper flavor development. I find that even 30 minutes makes a noticeable difference, so don't skip this step.
3. Preheat your oven to 425°F. Heat the neutral oil in a large oven-safe skillet over medium-high heat until shimmering. Remove the pork chops from the marinade, letting excess drip off (reserve any extra marinade), and sear them for 5 minutes per side until a golden crust forms—this develops deep, savory flavor through the Maillard reaction. Transfer the skillet to the oven and bake for 12–15 minutes until the internal temperature reaches 140°F. I like to use a meat thermometer for precision since thick-cut chops can vary in thickness.
4. Remove the pork chops from the oven and let them rest on a cutting board for 5–10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and moist when you slice it. Slice the pork chops against the grain and arrange on a serving plate. Drizzle with the remaining sesame oil and scatter the minced scallions and sesame seeds over the top for a fresh, crunchy finish.