Brined Grilled Pork Chops with Sriracha Soy Glaze

10 hours ago 2

Grilled Pork Chops arranged on a white plate, garnished with chopped parsley. A basting brush and a cup of Sriracha Soy Glaze sit beside the chops, creating a bright, fresh scene with bold, appetizing flavors.

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Juicy brined grilled pork chops with Sriracha soy glaze. Tender, flavorful, and perfectly caramelized every time.

Know Before You Scroll

Servings: 4

Prep: 15 minutes

Cook: 20 minutes

Total Time: 1 hour 35 minutes

Pork chops, brown sugar, soy sauce, Sriracha, vinegar, garlic, ginger

Savory, slightly sweet, tangy, with a gentle heat

Grill, grill pan, or oven-safe skillet

Don’t skip drying the pork after brining

Use maple syrup instead of honey

Three thick slices of cooked chicken breast stacked on a plate, topped with a glossy Sriracha Soy Glaze and garnished with finely chopped herbs.

In The Test Kitchen

I’ve tested a lot of pork chop recipes over the years, and this method completely changed the game. The baking soda in the brine helps tenderize the meat in a way that gives you that restaurant-level texture, while the sugar and salt lock in flavor all the way through.

But the real magic happens at the end. Brushing on that Sriracha soy glaze right before finishing gives you that glossy, slightly sticky coating that caramelizes without burning. It’s the difference between “good” pork chops and the kind people keep talking about after dinner.

Close-up of brined grilled pork chops glazed with sriracha soy glaze, garnished with chopped herbs, and served on a white plate.

Ingredient Notes

A variety of ingredients on a white surface, including raw brined pork chops, ginger, garlic, sauces, vinegar, soy sauce, honey, brown sugar, water, ground pepper, salt, and a small bowl of Sriracha soy glaze.

Thick-cut pork chops (at least 1½ inches) for juicy results

Bone-in or boneless both work

Use both dark and regular soy sauce for the richest flavor and color. Fresh garlic and ginger add the brightest, most authentic flavor, while honey creates a glossy, sticky glaze.

Reduce the Sriracha for a milder glaze or add a little extra if you prefer more heat. The sesame oil is optional but adds a subtle nutty finish.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Brine the Pork

Whisk together the water, kosher salt, brown sugar, baking soda, and peppercorns until dissolved. Submerge the pork chops and let sit for 1 to 2 hours. When ready, remove and pat completely dry. If the surface feels damp, they won’t sear properly.

one with a brown marinade featuring black pepper seeds, the other holding brined pork chops soaking in a Sriracha soy glaze. Both are placed on a white background.

Make the Glaze

In a small saucepan, combine the honey, dark soy sauce, soy sauce, Sriracha, vinegar, minced garlic clove, ginger, and sesame oil. Simmer until thickened and glossy. It should coat the back of a spoon.

ingredients in a pot, the sauce simmering, and a close-up of a spoon lifting the finished dark, glossy glaze perfect for Brined Pork Chops.

Season the Pork

Brush the pork chops with 1 tablespoon olive oil and season with freshly cracked black pepper. Add a light sprinkle of garlic powder or smoked paprika if using. The surface should look lightly coated, not dripping.

on the left, a silicone brush applies Sriracha Soy Glaze to the meat; on the right, the pork chop is seasoned with salt and pepper.

Cook Until Golden

Grill or sear the pork chops over medium-high heat for about 4 to 5 minutes per side. You’re looking for deep golden color and visible grill marks. If they’re pale, give them another minute.

A grilled pork chop with seared grill marks is cooking on a black ridged grill pan. The brined pork chop is lightly seasoned, features a golden brown crust, and promises extra juiciness and flavor in every bite.

Finish & Glaze

Move to indirect heat or lower the heat and cook until the internal temperature reaches 140°F. Brush generously with glaze in the last minute so it bubbles and caramelizes without burning.

left, a brush applies Sriracha Soy Glaze to the meat; right, the brined pork chop is shown with seared grill marks and a shiny, caramelized glaze.

Let it Rest

Let the pork rest for 5 minutes. The temperature will rise to about 145°F.

on the left, a baking dish covered with aluminum foil; on the right, several Grilled Pork Chops arranged on a white plate and finished with a rich Sriracha Soy Glaze.

Serve

Slice and serve, tasting first and adding a pinch of salt or a squeeze of lemon if needed.

Brined pork chops are grilled to perfection and glazed with a shiny Sriracha Soy Glaze, then stacked on a white plate and garnished with chopped herbs. A basting brush, coated in the flavorful sauce, rests nearby.

Prep Time: 15 minutes

Cook Time: 20 minutes

Brine Time: 1 hour

Total Time: 1 hour 35 minutes

Serves 4

For the Brine

▢ 4 cups water (room temperature)
▢ 1 teaspoon baking soda
▢ ¼ cup kosher salt
▢ 1 tablespoon whole peppercorns
▢ ¼ cup dark brown sugar (or light, packed )
▢ 4 pork chops (at least 1½ inches (4 cm) thick, about 8 oz / 227 g each)

For Cooking

▢ 1 tablespoon olive oil
▢ Freshly cracked black pepper (to taste)
▢ Optional: a sprinkle of garlic powder or smoked paprika

For the Sriracha Soy Glaze

▢ 2 tablespoons honey (or maple syrup)
▢ 1 tablespoon dark soy sauce
▢ 1 tablespoon regular soy sauce
▢ 1 tablespoon Sriracha (adjust for heat)
▢ 1 tablespoon rice vinegar ( or apple cider vinegar)
▢ 1 clove garlic (minced)
▢ 1 teaspoon grated fresh ginger
▢ ½ teaspoon sesame oil (optional)

Whisk together water, baking soda, salt, peppercorns, and brown sugar until dissolved. Submerge pork chops and brine for 1–2 hours at room temp (or up to 6 hours in the fridge).
In a small saucepan, combine all glaze ingredients and simmer over medium heat for 3–5 minutes until thickened and glossy. Set aside.

Outdoor Grill (BBQ)

Preheat the grill to medium-high heat (400°F / 200°C) and oil the grates.
Pat pork chops dry, brush with olive oil, and season with black pepper.
Grill for 4–5 minutes per side, then move to indirect heat until internal temperature reaches 140°F / 60°C.
Brush with glaze in the last minute of cooking to caramelize. Rest 5 minutes before serving.

Stovetop or Electric Grill

Heat a grill pan or electric grill to medium-high and brush lightly with oil.
Sear pork chops for 4–5 minutes per side to get those golden grill marks.
Reduce heat to medium-low, cover loosely with a lid or foil, and cook for another 5–7 minutes, flipping once, until internal temp reaches 140°F / 60°C.
Brush with glaze during the last 1–2 minutes for a sticky, glossy finish. Let rest before serving.

Oven Method

Preheat to 400°F (200°C).
Heat an oven-safe skillet (like cast iron) over medium-high heat. Sear chops 2–3 minutes per side.
Transfer the skillet to the oven and bake for 10–12 minutes, until internal temp hits 140°F / 60°C.
Brush with glaze and broil for 2–3 minutes to caramelize. Rest before serving.

Always pat the pork dry after brining. Moisture is the enemy of a good sear.
Don’t glaze too early or it will burn before it caramelizes.
Use a thermometer. Guessing leads to dry pork.
Let the meat rest. Cutting too soon releases all the juices.
If your glaze thickens too much, loosen it with a teaspoon of water.

Garlic Lover’s Version: Double the garlic in the glaze for a stronger punch.
Spicy Upgrade: Add chili flakes or extra Sriracha for more heat.
Citrus Twist: Finish with fresh lime juice for brightness.
Asian-Inspired Finish: Sprinkle with sesame seeds and sliced green onions.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to keep them from drying out.

Freeze cooked pork chops for up to 2 months. Thaw overnight in the fridge and reheat slowly for best texture.