These Grilled Hoisin Pork Chops are so simple, juicy, and packed with flavor. They’re glazed with a sticky hoisin sauce and they make for truly the best pork chops recipe ever.

Never eat another dry pork chop ever again! The secret to these incredible pork chops is a quick brine before glazing them on the grill. The only way I plan to make pork chops from here on out!

Grilled Hoisin Pork Chops

We’re continuing with another ultra-flavorful recipe for So Much Food Grilling Week! I’m sharing all my favorite grilling recipes this week: from seafood to pork chops, burgers, veggies, and more. These recipes are fresh, flavorful, and anyone can grill them. Even if you’re a beginner or intimidated when it comes to the grill, all these recipes are so doable.

These grilled hoisin pork chops might just be my favorite recipe to come out of this year’s grilling week series. Since incepting the recipe, we’ve made them no less than 5 times!

I’m not usually a pork chops lover, but this recipe has absolutely changed me. We’re opting for bone-in rib chops which have a little more fat and flavor, and the glaze is truly to die for! We love serving these pork chops over steamed jasmine rice with lots of lime and fresh herbs on the side.

Say goodbye to dry, sawdust pork chops!

How to Make Grilled Hoisin Pork Chops

You can make this recipe indoors with a quality grill pan, but outdoor grilling is the best in the summer! I just invested in a new grill and it’s the best thing I’ve done to up my outdoor cooking game. I’ve linked the grill I purchased below!

Tools Needed

• Outdoor Grill or Grill Pan
• Sharp Knife
• Cutting Board
• Basting Brush
• Small Saucepan

Ingredients and Substitutions

• Pork Chops. I’m a huge fan of the bone-in rib chops because they’re not as lean as loin chops and are much harder to overcook. They’ve also got way more flavor in the meat!
• Hoisin sauce. You can find hoisin sauce at most well-stocked grocery stores, your local Asian market, or on amazon.
• Soy sauce. You can use any brand here, or low sodium, as well as coconut aminos or tamari.
• Rice vinegar. A little bit of vinegar helps create balance in the glaze.
• Honey. Honey adds a little sweetness and helps balance out the salty flavors from the hoisin and soy sauce.
• Garlic and ginger. You’ll need both for the brine and the hoisin glaze.
• Sriracha. Optional, but I love adding a bit of spice!

The Process

1. Make the brine. Mix your hot water with the sugar, salt, and fish sauce and stir until the sugar is combined. Add the 3 cups of cold water, ginger slices, and smashed garlic and stir well. Pour the liquid into a large ziplock bag or dish and submerge the pork chops in the liquid. The key is to make sure they’re totally covered with the brining solution! Transfer them to the fridge for at least 4 hours, up to 24 hours.
2. Make the hoisin glaze. In a small saucepan, combine the hoisin, soy sauce, rice vinegar, honey, ginger, garlic, and sriracha and stir well. Bring to a gentle simmer over medium heat for 5 minutes. Remove the glaze from the heat and let it cool to room temperature.
3. Preheat your grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat your grill to medium heat. If you’re using charcoal, move all the hot coals to one side. Close the lid and wait at least 15 minutes, until the temperature reaches 450 F.
4. Prep the pork. Remove the pork from the brine and lay them on a paper towel lined tray. Discard the brine. Pat the pork chops as dry as possible and season the outside lightly with salt and pepper.
5. Grill and glaze the pork. Lay the pork chops on the grill and grill for 2-3 minutes on the first side, just until grill marks appear. Flip the pork chops and generously use a basting brush to spread some of the glaze on the grilled side. Cook for another 2 minutes, then flip and glaze again. Continue to flip the pork every 2 minutes, glazing as you go, until the pork is cooked to at least 150 F. Remove the pork from the grill and let it rest before slicing and serving.

Brining Pork Chops (and other meats!) 101

The secret to making these grilled hoisin pork chops so juicy is to brine them in advance! It might sound complicated, but it’s so simple and helps add extra flavor and moisture to the pork chops so that they stay juicy during the cooking process.

A wet brine is a solution of water, salt, and a little sugar, along with some herbs and spices for flavor. You submerge your meat prior to cooking in the brining solution and through osmosis, the meat absorbs flavor and moisture. 

When you season a piece of meat you’re seasoning the outside and the inside doesn’t really absorb that flavor. However, with brining, you are flavoring the whole piece of meat inside and out. Brining is particularly effective for lean cuts of meat like pork chops, chicken breasts, turkey breasts, etc.

For our grilled hoisin pork chops, we’re making a brine from water, salt, sugar, fish sauce (hello, umami!), ginger, and garlic. It’s super simple and adds a lot of flavor and moisture to the pork chops. Once you’ve got your brine mixed, you just submerge your pork chops in the liquid. I like to use a large 2-gallon ziplock and press as much of the air out as possible and then place the whole thing in a big baking dish to avoid leaks.

You can brine your pork chops for just a couple hours, all the way up to 48 hours, depending on their thickness.

Grilling 101 Tips

Grilling can feel intimidating, but it’s an easy skill to learn and will totally elevate your cooking game in the summer. Here are all my best tips for using your grill this summer with 100 percent success!

Work with a clean grill. This is such an important step and makes all the difference when it comes to grilling. Make sure to clean your grill of any food or debris before you start grilling. This helps keep food from sticking.

Adequately preheat your grill. Making sure your grates are completely heated through is so important! Make sure to let your grill preheat for at least 15 minutes. The best option is to preheat the grill over medium heat, not high heat.

Lightly grease your grill grates. You can use nonstick spray, but the best method is a rag lightly soaked with high-temperature oil. Use tongs to rub the cloth on the grates to give them a light coating of oil. This also helps when grilling foods with sticky marinades or fish, which can stick easily.

Grill with the lid closed. Grilling with the lid closed promotes more even cooking as the food is cooked as much from ambient heat as well as directly on the flame.

What to Serve with Grilled Hoisin Pork Chops

These fresh and simple grilled hoisin pork chops can be a meal all alone, but they’re just begging to be served with some delicious sides!

One of my favorite things to serve with hoisin pork chops is my Hawaiian-style mac salad. The pairing is so perfect! My Japanese-style elote is another simple recipe that would be great on the side.

Need the perfect summer dessert? Try my bourbon peach crisp, cherry clafoutis, or my coconut panna cotta tart.

Storage Instructions

I love this recipe for meal prep! Any leftover grilled hoisin pork chops can be stored in an airtight container for up to 5 days.

You can also freeze cooked pork chops. Wrap the pork chops really well in plastic wrap and then transfer them to a freezer safe ziplock bag. This double wrapped method helps prevent freezer burn. Label and freeze for up to 3 months. Let the frozen pork chops defrost overnight in the fridge.

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Grilled Hoisin Pork Chops are a new weeknight dinner staple in our house! They’re so juicy and flavorful while still feeling light and fresh. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Grilling Recipes to Try

Grilled Chimichurri Shrimp
Wisconsin-Style Beer Brats
Grilled Lemon Parmesan Asparagus
Coffee-Rubbed Tri-Tip

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