Thai-style Pork Chops



Fish sauce (Naam Pla) is to Thai cooking what soy sauce is to Chinese and Japanese cooking. It can be found in most grocery stores or supermarkets with the Asian foods. Serve with rice and marinated cucumber salad.


  • 4 boneless pork chops (1-inch thick)
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 clove garlic (minced)
  • 1 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1/4 cup water
  • 2 cloves garlic
  • 2 green chile
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice (or lemon juice)
  • 2 tablespoons soy sauce
  • 1 teaspoon Thai fish sauce (nam pla)
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    1. For marinade, in a small bowl combine 1/4 cup soy sauce, 1/4 cup water, 1 clove minced garlic, pepper and ginger. Place pork chops in a 1-gallon self-sealing bag, pour marinade over, seal bag and marinate in refrigerator for 4 hours or overnight.
    2. Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals. Grill chops for 4-6 minutes, turn chops and grill for 4-6 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
    3. Meanwhile, for Dipping Sauce, blend all remaining ingredients (water, 2 garlic cloves, green chiles, vegetable oil, lime juice, 2 tbs soy sauce, Thai fish sauce) in blender container until almost smooth. Serve with chops.
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