Sriracha Marinated Pork Chop with Asian Kale

Its no secret that one of my favorite ingredients in my pantry is sriracha sauce.  Its spicy, flavorful and delicious.  I would prefer to be putting it into a bow of pho than on this pork chop, but I’ll live.  This was something I pretty much threw together, using various Asian ingredients and a quick kale recipe that I have only used on spinach and bok choy before now.  It worked well and the kale was still fresh and a tad crispy.

You could easily transfer this to chicken or some other variety of pork.  Anyway, all you need is fish sauce (I recommend the 3 crab brand), sriracha, soy sauce, garlic powder and Chinese 5 spice.  Any Asian grocery store should have all of this, or a place like Wegmans Asian aisle.  This dish was made just for me, so my estimates on measurements is for 1 portion.  Feel free to increase for more.

Pork Marinade & Method
Printable version


1 bone in pork chop
1 tablespoon sriracha sauce
1/2 tablespoon soy sauce
1/2 tablespoon fish sauce
1/8 teaspoon Chinese 5 spice
1/4 teaspoon garlic powder
black pepper & white pepper, just a sprinkle of each
1 tablespoon cooking oil

In a small bowl mix ingredients expect pork chop.  Add pork chop to bowl, and cover chop with sauce.  Set aside and let marinate for at least 20 minutes, or as much as a few hours.

Preheat oven to 350

In a medium, oven safe skillet, heat oil over medium heat.  Once oil is hot (you can test by letting a drop of water into your pan, if it sizzles and smokes, its hot), brown pork chop on each side for about 2-4 minutes, depending on thickness.  Once browned, place in oven to finish, about 8 minutes.

Serve with rice or noodles and a side of Asian Kale. Enjoy!!

Asian Kale:

Ingredients (serves 2)

1 Small bunch of kale, large ribs removed and cut into small pieces
2 cloves garlic, minced
1 shallot, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon fresh ginger, or 1/4 teaspoon ginger powder
1 teaspoon sesame seeds

Wash kale and cut into small pieces.  Add oil to a medium size skillet over medium heat.  Add garlic, ginger and shallots and cook about 3 minutes, until fragrant.

Add kale and cook about 3-5 minutes, or until soft.  Remove from heat and top with soy sauce and garnish with sesame seeds.  Serve immediately.

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in Asian, main course, pork, sriracha. Bookmark the permalink.

4 Responses to Sriracha Marinated Pork Chop with Asian Kale

  1. James says:

    Loving this pork chop. You do a fabulous job of making it juicy and not dry!

  2. thanks. once a pork chop is dry, you might as well toss it. Definitely need to keep testing the firmness to see how close it is to being done

  3. Angela says:

    You've gotta be kidding me, you mad genius. Sriracha marinated?!! Why have I never done this?! And that photo of the kale is gorgeous.

  4. Thanks! I marinate things in sriracha all the time…chicken, beef, pork. you gotta do it!

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