Asian Marinated Pork Chops & Oriental Lentil Salad

  • Author: Marina Backes
  • Prep Time: 45
  • Cook Time: 35
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x


Being a pork producer, many people think that we have a pick of the cuts to cook. That is not always true. Being a pork producer, we have a choice of the cuts that we cannot sell to our customers. It means the packaging that has been compromised. So when I found these chops in the freezer, I knew that I had to try this recipe. It is really easy to make, and while you are making a vegetable you can marinate the chops and then put them on the grill to cook.
I made the Oriental Lentil Salad the day before. Preparing this dish the day before lets the flavors meld together. The recipe for the Lentil Salad calls for a good amount of garlic chili paste. If you or your family does not like that much heat, I would definitely cut back on the chili paste. These two recipes definitely complement each other!



For the pork chops

  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon red chili sauce
  • 6 (1-inch thick) Circle B Ranch pork chops

For the oriental lentil salad

  • 2 cups dry USA lentils, rinsed
  • 1 quart water
  • 2 tablespoons minced scallions
  • 2 cups seeded and julienned cucumber
  • 2 teaspoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons garlic chili paste
  • 2 tablespoons dark sesame oil
  • Salt and freshly ground black pepper, to taste


For the pork chops

  1. Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

For the oriental lentil salad

  1. In a medium saucepan, combine lentils and water and bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 20 minutes. Drain, cover and chill.
  2. Combine scallions, cucumber, garlic, ginger, vinegar, soy sauce, sugar, chili paste and sesame oil in a bowl. Mix well.
  3. Add dressing mixture to lentils. Mix well. Season with salt and pepper.


  • Serving Size: 6



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