Marinated Pork Chops (Freezer-Ready)
Pork chops marinated in a soy-garlic-brown sugar blend, ready to freeze in bags. Pull one out, thaw overnight, cook in 15 minutes.
Ingredients
- lbs Boneless Pork Chops, about 1 inch thick
- tbsp Soy sauce
- tbsp Brown sugar, packed
- tbsp Olive Oil
- cloves Garlic, minced
- tbsp Ginger, freshly grated
- tsp Sesame oil
- tbsp Rice vinegar
- each Scallions, sliced, for serving
- tsp Kosher Salt
- tsp Black Pepper
Equipment
- zip-top bags
- skillet or grill
Marinate and freeze for up to 3 months. Thaw overnight in the fridge before cooking.
Instructions (Tap as you go)
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1
Whisk together soy sauce, brown sugar, olive oil, garlic, ginger, sesame oil, and rice vinegar in a bowl.
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2
Divide pork chops across large zip-top bags (2–3 chops per bag for easy portioning).
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3
Pour marinade evenly over the chops in each bag. Press out air and seal.
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4
Marinate in the fridge for at least 2 hours, or freeze flat for up to 3 months.
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5
To cook from thawed: heat a skillet or grill to medium-high heat.
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6
Cook chops 5–6 minutes per side until internal temperature reaches 145°F.
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7
Rest 3 minutes before serving. Garnish with scallions.
All steps complete! Nice work, chef.
Tips
Freeze bags flat on a sheet pan first so they stack neatly in the freezer. Thaw overnight in the fridge — never at room temperature.
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Whisk together soy sauce, brown sugar, olive oil, garlic, ginger, sesame oil, and rice vinegar in a bowl. Divide pork chops across large zip-top bags (2–3 chops per bag for easy portioning). Pour marinade evenly over the chops in each bag. Press out air and seal. Marinate in the fridge for at least 2 hours, or freeze flat for up to 3 months. To cook from thawed: heat a skillet or grill to medium-high heat. Cook chops 5–6 minutes per side until internal temperature reaches 145°F. Rest 3 minutes before serving. Garnish with scallions.