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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Brined Grilled Pork Chops with Sriracha Soy Glaze

These pork chops are incredibly juicy with a tender interior and a sticky, caramelized glaze that’s sweet, savory, and just a little spicy.

Course Dinner, Main Course

Cuisine American

Keyword Brined Grilled Pork Chops with Sriracha Soy Glaze, grilled pork chops recipe, sweet and spicy sriracha sauce

Prep Time 15

Cook Time 20

Brine Time 1

Total Time 1 35

Servings

Calories 341

Author Erren Hart

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Erren’s Top Tips

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.

Variations & Add-Ins

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.

Storage & Freezing

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.

Nutrition