Glazed Asian-style pork chops
One pot glazed Asian style pork chops to add to your dinner rota
Glazing your pork chops Asian-style adds a gorgeous twist if you’re used to eating them in the classic roasted or grilled way. The ginger and orange glaze is where the magic happens, because it’s sticky, glossy and brings a balance of sweet, savoury and citrusy freshness that completely transforms the humble chop. It’s tasty. It’s tacky. It’s a little bit naughty. And honestly, aren’t all the best things in life just that?
Now, let’s be real: pork chops have a bit of a reputation. Many of us remember those tough, dry, grey chops from childhood dinners that required gallons of gravy just to swallow. I know I do. But I promise, this recipe will completely redeem pork chops for you. By cooking them properly and finishing with a lacquer of sticky Asian-inspired glaze, they turn out juicy, tender and full of flavour. Forget chewy, leathery pork, these chops will melt in your mouth.
Why these pork chops just work
The key here is balance. You’ve got the warmth of fresh ginger, the zing of orange zest and juice, the umami depth of soy sauce, a touch of honey (or brown sugar) for sweetness, and garlic to round it all out. The glaze is thick, glossy and clings to the pork chops like a dream. Each bite is layered with flavour, and honestly, it’s one of those dishes that feels restaurant-worthy but is secretly easy enough for a Tuesday night after a long day at work.
What’s the deal with one pot?
What’s not to love about a one pot meal? Less faff, less washing up, no uncessary steps, just great hood with mimimal hassle. This recipe is actually an exclusive from my latest book, Poppy Cooks: The Actually Delicious One Pot Cookbook.
What to serve with your chops
The beauty of this dish is that it pairs with so many sides, depending on your mood:
Rice: A bowl of sticky jasmine rice or fluffy basmati rice soaks up all that glossy glaze.
Noodles: Toss some egg noodles with soy sauce, sesame oil and spring onions for the ultimate side.
Potatoes: Yes, I had to sneak them in somewhere. Try garlic snacklebacks for something a little different.
Greens: Think stir-fried broccoli, pak choi, or even green beans with sesame seeds.
Coleslaw: A crunchy Asian-style slaw with cabbage, carrot and a sesame dressing would bring freshness and texture.
Tips for juicy (and definitely not dry) pork chops
Pick the right cut: Bone-in pork chops tend to stay juicier and have more flavour, but thick-cut boneless ones also work beautifully.
Don’t overcook: Pork doesn’t need to be cooked to the cardboard texture of the 80s anymore.
Let it rest: Just like steak, pork chops benefit from a few minutes of resting after cooking. This keeps them tender and stops the juices from escaping.
Why you’ll make these again and again
This recipe is a keeper because it hits that sweet spot between effortless cooking and impressive results. You’ll feel like you’ve just whipped up something you’d order in a fancy Asian-fusion restaurant, but it’s actually just a handful of cupboard staples and one pan.
Plus, that sticky ginger-orange glaze isn’t just for pork. You can use it on chicken thighs, salmon fillets, prawns or even tofu, it’s super versatile. Once you make it, I promise it’ll be in your regular rotation.
Give me your thoughts
Grab your chops, whip up that glaze and get ready to fall back in love with this underrated cut of meat. Oh, and don’t forget, this is an exclusive recipe straight from my Poppy Cooks: The Actually Delicious One Pot Cookbook. If you love this, grab the book or let me know in the comments what you think of this dish.
Glazed Asian-style pork chops
By Poppy Cooks
https://www.poppycooks.com/recipes/glazed-asian-style-pork-chops/
Ingredients
For the pork chops
- 4 thick pork loin steaks
- light olive oil
- 1 head of broccoli, cut into florets
- 2 carrots, peeled and cut into fine batons
- 1 large red onion, sliced
- 300g straight-to-wok medium noodles
- salt and black pepper
- thinly sliced spring onion, to garnish (optional)
Metric
Imperial
For the glaze
- 6 tablespoons dark soy sauce
- 2 oranges, juiced
- 3 garlic cloves, minced
- 15g ginger root, peeled and grated
- 2 tablespoons runny honey
- 2 teaspoons Chinese 5-spice
- 1 teaspoon white pepper
- 2 tablespoons mirin
Metric
Imperial
Instructions
- Heat your pan over a medium–high heat. Drizzle your pork steaks with olive oil and season with salt and black pepper. Add the steaks to the pan and fry for 3–4 minutes on each side, until golden brown all over. Remove them from the pan and set aside.
- Meanwhile, make the glaze by mixing together all the glaze ingredients in a jug. Set aside for later.
- Add a drizzle of olive oil to the hot pan and throw in the broccoli, carrots and red onion. Stir-fry for 2–3 minutes, until they are all starting to colour. Add the noodles and stir through.
- Add the pork steaks back to the pan and pour over the glaze. Turn the pork over in the glaze and let the liquid bubble away for 3–4 minutes, until the glaze is sticky and the noodles are hot. Garnish with a scattering of sliced spring onions, if you like, and serve.