Pan Fried Soy Garlic Pork Chops

These Pan-Fried Soy Garlic Pork Chops are marinated with soy paste, fresh garlic, and a little sugar, then cooked in a skillet until tender, juicy, and flavorful. With no breading and only a handful of ingredients, this is an easy pork chop recipe for busy weeknight dinners!

Jump to:

• Why You'll Love This Recipe
• Pan-Fried Pork Chops Without Breading
• Ingredients
• What Is Soy Paste?
• Can I Substitute Regular Soy Sauce?
• What Kind of Pork Chops Should I Use?
• How to Make Pan-Fried Soy Garlic Pork Chops
• Tips for Juicy Pan-Fried Pork Chops
• What to Serve with Soy Garlic Pork Chops
• Storage and Reheating
• Frequently Asked Questions
• Pan Fried Soy Garlic Pork Chops Recipe
• More Delicious Pork Recipes!
• Pin for later!

The soy paste coats the pork with a savory-sweet glaze, while the fresh garlic adds plenty of flavor. Serve these pork chops with steamed rice and vegetables for a simple and satisfying meal.

Why You'll Love This Recipe

• Simple marinade: You only need soy sauce, sugar, and fresh garlic.
• No breading: These pork chops are pan-fried without flour, breadcrumbs, or starch.
• Quick to cook: Thin pork chops cook in just a few minutes per side.
• Savory and slightly sweet: The soy garlic marinade adds plenty of flavor without requiring a complicated sauce.
• Great for weeknight dinners: Marinate the pork ahead of time, then pan-fry it when you're ready to eat.

Pan-Fried Pork Chops Without Breading

I already have a Taiwanese Pork Chop recipe that is marinated, coated in sweet potato starch, and pan-fried until crispy. This recipe is the simpler version I make when I want flavorful pork chops without preparing a coating.

The pork is marinated with soy sauce, sugar, and plenty of fresh garlic, then cooked directly in a skillet. It doesn't have the crispy exterior of a breaded pork chop, but it is juicy, savory, garlicky, and incredibly easy to prepare.

Ingredients

Here is what you will need:

Cooking oil: Use a neutral oil suitable for pan-frying.

Boneless pork chops: Thin boneless pork loin chops cook quickly and absorb the marinade well.

Soy paste: This thick Taiwanese soy-based condiment adds savory, slightly sweet flavor and helps the marinade cling to the pork. If you don't have it you can use regular soy sauce as well.

Sugar: A small amount balances the salty soy paste and helps the pork brown.

Garlic: Fresh minced garlic gives the pork chops lots of flavor.

Cornstarch: Mixed directly into the marinade, cornstarch helps the soy paste cling to the pork and gives the cooked pork chops a tender, velvety texture.

Five spice powder: This is optional. It adds the warm, aromatic flavor commonly found in Taiwanese pork chop recipes, but the pork chops are still delicious without it.

What Is Soy Paste?

Soy paste (aka thick soy sauce) is a thick, savory-sweet soy condiment commonly used in Taiwanese cooking. It is sometimes labeled as soy sauce paste or thick soy sauce.

Unlike regular soy sauce, soy paste has a thicker consistency and clings well to meat. It also usually contains some sweetness, although the exact flavor can vary by brand.

You can find soy paste at many Asian grocery stores or Taiwanese supermarkets.

Can I Substitute Regular Soy Sauce?

Yes. Most people are more likely to have regular soy sauce than soy paste.

For a substitute, combine:

• 2 tablespoons light soy sauce
• 2 teaspoons brown sugar
• 1 teaspoon cornstarch

The cornstarch helps thicken the mixture so it coats the pork more like soy paste.

Because soy paste brands vary in sweetness and saltiness, you may need to adjust the added sugar slightly based on the brand you use.

What Kind of Pork Chops Should I Use?

I recommend using thin boneless pork loin chops for this recipe. They cook quickly and are easy to serve with rice and vegetables.

You can also use bone-in pork chops, but they may require additional cooking time. Regardless of the cut you choose, try to use chops that are even in thickness so they cook at the same rate.

If your pork chops are thick, cover them with plastic wrap and gently pound them with a meat tenderizer until they are about ¼ to ½ inch thick. You can also poke the pork chops several times with a fork to help tenderize them and allow the marinade to soak in more evenly:

How to Make Pan-Fried Soy Garlic Pork Chops

First, gather your ingredients:

• 4 boneless pork chops, approximately 1 to 1¼ pounds
• 2 tablespoons soy paste
• 1 to 2 teaspoons brown sugar
• 1 tablespoon cornstarch
• 4 cloves garlic, minced
• ½ teaspoon five spice powder, optional
• 1 tablespoon neutral cooking oil, or as needed

1. Prepare the Pork Chops

If the pork chops are uneven or very thick, place them between sheets of plastic wrap and gently pound them until they are approximately ¼ to ½ inch thick.

You can also poke the pork several times with a fork to help it absorb the marinade.

2. Make the Soy Garlic Marinade

In a bowl or resealable bag, combine the soy paste, brown sugar, cornstarch, minced garlic, and five spice powder (if using).

3. Marinate the Pork

Add the pork chops and turn them several times to coat both sides thoroughly in the marinade.

Cover and refrigerate for at least 30 minutes. For more flavor, you can marinate them for several hours or overnight.

4. Pan-Fry the Pork Chops

Remove the pork chops from the marinade and allow any heavy excess to drip off.

Heat the cooking oil in a large skillet over medium to medium-high heat.

Once the pan is hot, add the pork chops in a single layer. Avoid overcrowding the skillet and cook them in batches if necessary.

Pan-fry the pork chops for approximately 3-4 minutes on the first side. Flip and cook for another 2-4 minutes, depending on their thickness, or until the pork is cooked through.

Because soy paste and sugar can brown quickly, reduce the heat if the outside begins to darken before the center is fully cooked.

5. Rest and Serve

Transfer the cooked pork chops to a plate and allow them to rest for several minutes before serving.

Serve hot with steamed white rice and your favorite vegetable side dish.

Tips for Juicy Pan-Fried Pork Chops

• Pound the pork chops to an even thickness so they cook evenly.
• Make sure the skillet is hot before adding the pork.
• Do not overcrowd the pan.
• Adjust the heat as needed because soy paste and sugar can burn.
• Avoid overcooking thin pork chops.
• Let the pork rest for several minutes before slicing.
• Use an instant-read thermometer if you are unsure whether the pork is done.

What to Serve with Soy Garlic Pork Chops

These pan-fried pork chops are especially good served with steamed rice. You can also pair them with:

• Stir-fried bok choy
• Stir-fried zucchini
• Chinese green beans
• Garlic broccoli
• Stir-fried cabbage
• Pickled cucumbers
• Fried rice
• Noodles

You can also slice the cooked pork chops and serve them over rice with vegetables for an easy pork rice bowl.

Storage and Reheating

How to Store Leftover Pork Chops

Allow the pork chops to cool, then transfer them to an airtight container. Store them in the refrigerator for up to 3-4 days.

How to Reheat Pork Chops

For the best texture, warm the pork chops in a lightly oiled skillet over medium-low heat until heated through.

You can also reheat them in the microwave in short intervals. Cover the pork while reheating to help prevent it from drying out.

Frequently Asked Questions

Can I make these pork chops without breading?

Yes. This recipe is specifically made without flour, breadcrumbs, cornstarch coating, or sweet potato starch. The marinated pork chops are cooked directly in the skillet.

Do I have to use soy paste?

No. Soy paste gives the pork chops the flavor and texture of the original version, but you can substitute regular soy sauce mixed with brown sugar and cornstarch.

How long should I marinate pork chops?

Marinate the pork chops for at least 30 minutes. You can also prepare them several hours ahead or allow them to marinate overnight in the refrigerator.

Can I use bone-in pork chops?

Yes, but bone-in pork chops generally take longer to cook than thin boneless pork chops. Adjust the cooking time based on their thickness.

Why is my garlic burning?

Fresh garlic, soy paste, and sugar can burn if the pan is too hot. Reduce the heat if the garlic or marinade begins to darken too quickly.

Can I add the leftover marinade to the skillet?

Do not use leftover marinade as a finishing sauce unless you boil it thoroughly first, since it has been in contact with raw pork.

For this recipe, it is easiest to discard the leftover marinade.

Can I prepare this recipe ahead of time?

Yes. Combine the pork chops with the marinade and refrigerate them until you are ready to cook. This makes the recipe especially convenient for a quick dinner.

More Delicious Pork Recipes!

Looking for more flavorful pork recipes? Try these next:

• Taiwanese Pork Chop - Marinated pork chops coated in sweet potato starch and pan-fried until crispy and golden.
• Red Braised Pork Belly with Bamboo Shoots - Tender pork belly and bamboo shoots simmered in a rich, savory sauce with soy sauce and aromatic spices.
• Chinese Shredded Pork with Peppers - Thin strips of pork stir-fried with peppers in a savory Chinese-style sauce.
• asy Char Siu-Style Pork Tenderloin - Oven-roasted pork tenderloin served with a sweet and savory char siu-inspired sauce.

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