Barbecued sticky Chinese pork chops

Barbecued sticky Chinese pork chops

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(13 ratings)

Prep: 30 mins Cook: 15 mins Plus marinating


Easily halved or doubled
Give chops an oriental kick with this easy, sticky marinade

Nutrition and extra info

Nutrition: per serving

  • kcal438
  • fat29g
  • saturates10g
  • carbs14g
  • sugars12g
  • fibre1g
  • protein31g
  • salt1.55g


  • 4 pork chops

For the marinade

  • 1 tsp five-spice powder
  • ½ tsp ground cinnamon
  • 1 tbsp hoisin sauce
  • 2 tbsp each soy sauce, brown sugar, honey
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp dry sherry, or Shaohsing rice wine
  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, crushed

For the salad

  • 2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • juice 2 limes



    The same shape, but smaller than…

  • 2 tsp soft brown sugar
  • 1 shallot, thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 red chilli, thinly sliced
  • 1 cucumber, halved lengthways, then sliced
  • small bunch mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 50g roasted peanuts, chopped


  1. Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.

  2. To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.

  3. Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

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Comments, questions and tips

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skerries's picture
23rd Apr, 2020
These were very tasty and we will certainly be making them again
Liz Brogan's picture
Liz Brogan
29th Jul, 2018
BEAUTIFUL dish, so easy to do!
9th Dec, 2015
This is nice and tasty but needed longer cooking time than suggested. The salad is lovely with the pork. (Weird that it's exactly a year since the last comment....)
9th Dec, 2014
Looks and tastes amazing - especially the cucumber salad. We had noodles on the side as looked a bit low carb for the kids - they demolished it.
Fridays cook
27th Aug, 2014
I did this in the oven which was nice but would like to try on bbq.
17th Sep, 2012
My Girlfriend cooked this for me last night. I'm glad she did, as it was very nice. Would gladly have this again.
itybity's picture
16th Sep, 2012
i used a bird eye chilli, poured the marinade into the pan with chops and added some mixed leaves and new totts, delicious and would defo make again :)
19th Feb, 2012
Mmmph! I was hungry, so I ate it but I wouldn't rush to make it again. It was dinner, pure and simple and nothing to get excited about.
22nd Sep, 2011
Only made the pork from this recipe and it was super!! Really intense and delicious flavours. Will be making again....
22nd Aug, 2011
We made these chops and added a small chilli into the marinade to give it an extra kick! And we had it with a regular salad and some new potatoes. Would defo have it again =]


19th Jun, 2017
how best to bbq pork chops without them becoming tough ,regards john
goodfoodteam's picture
28th Jun, 2017
Thanks for your question John. Marinating the chops helps to tenderise them, then we'd say make sure you don't overcook them. Try 4 mins on each side and see how that works or even slightly less. You can always pop them back on the barbecue if they're still pink. Make sure they're thoroughly cooked before serving.
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