Brined Grilled Pork Chops with Sriracha Soy Glaze

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.

in this article:

Know Before You Scroll

Servings: 4

Prep: 15

Cook: 20

Total Time: 1 35

What You’ll Need

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

Flavor Profile

Savory, slightly sweet, tangy, with a gentle heat

Difficulty Level

Easy

Equipment Needed

Grill, grill pan, or oven-safe skillet

Top Tip

Don’t skip drying the pork after brining

Time-Saving Tips

Make the glaze ahead

Ingredient Swaps

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.

For the Pork & Brine

Best Choice

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

Substitutions

Bone-in or boneless both work

Glaze Ingredients

Best Choice

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.

Substitutions

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.

Go to the printable recipe card instead

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.

Two glass bowls from above: 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.

Three images show the process of making a Sriracha Soy Glaze: 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.

Two side-by-side images of a raw bone-in pork chop on a white surface: 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.