Savory Glazed Pork Chops

If you’re on the hunt for a show-stopping main course that is secretly simple to make, you have come to the right place. This recipe for savory glazed pork chops will become your new go-to for a delicious, satisfying meal that feels special without requiring hours in the kitchen. Ready in about an hour, this dish is wonderfully beginner-friendly. We’ll use a classic cooking technique of pan-frying followed by a quick braise, which ensures the pork chops become incredibly tender and juicy. The flavor is a beautiful balance of savory soy sauce, a hint of sweetness from sugar, and a warm, aromatic note from ginger and star anise. It’s a comforting, deeply flavorful dish that fills your kitchen with an irresistible aroma, promising a restaurant-quality meal made right at home.

Before you start, let’s gather all our ingredients. The list is simple, and many items are probably already in your pantry. For anything you don’t have, I’ve included some easy-to-find substitutions.

For the Pork:

• 4 bone-in pork loin chops, about 1-inch thick (this is the cut often called “da pai” or “big chops”)
• 1 tablespoon light soy sauce
• 1 teaspoon salt
• ½ teaspoon white pepper

For Braising and the Glaze:

• 1 tablespoon vegetable oil or any neutral cooking oil
• 3 scallions, cut into 2-inch lengths
• 4 cloves garlic, lightly smashed
• 3 thick slices of fresh ginger
• 2 whole star anise
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon white sugar
• Hot water, enough to nearly cover the chops
• Toasted sesame seeds, for garnish

A Few Notes on Ingredients:

• Pork Chops: Bone-in loin chops are ideal as the bone adds extra flavor during cooking. If you can only find boneless, they will work too, but you may need to reduce the braising time slightly.
• Light vs. Dark Soy Sauce: These are not interchangeable! Light soy sauce (often just labeled “soy sauce”) is salty and provides the primary savory flavor. Dark soy sauce is thicker, less salty, and slightly sweet; its main purpose is to give the dish its beautiful dark, reddish-brown color. If you don’t have dark soy sauce, you can simply omit it—your dish will just be lighter in color.
• Oyster Sauce: This adds a wonderful savory (umami) depth. If you can’t find it, you can substitute with a teaspoon of hoisin sauce, but be aware it will make the dish slightly sweeter.
• Star Anise: This spice gives the dish its signature aromatic warmth. If you don’t have it, you can leave it out. The dish will still be delicious!

Now for the fun part! Let’s get cooking. Follow these simple steps, and you’ll have perfect glazed pork chops every time.

1. First, prepare your pork chops. Pat them dry with a paper towel.
2. Using the back of a heavy knife or a meat mallet, gently pound the pork chops all over. Don’t go crazy—you’re not trying to flatten them completely, just break up the muscle fibers. This is the secret to making them extra tender.
3. In a shallow dish, combine the marinade ingredients: 1 tablespoon of light soy sauce, salt, and white pepper.
4. Add the pork chops to the dish and rub the marinade all over them. Let them sit at room temperature for about 15 minutes to absorb the flavors.
5. Heat the vegetable oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the pan. Don’t overcrowd it; cook in batches if needed. Sear for 2-3 minutes per side until they are a beautiful golden brown. They will not be cooked through at this point. Remove them from the pan and set aside.
6. In a clean pot or a dutch oven large enough to hold the chops in a single layer, scatter the scallion pieces, smashed garlic cloves, and ginger slices across the bottom. This will create a fragrant bed for the meat to cook on.
7. Lay the seared pork chops on top of the aromatics.
8. Now, create the braising liquid. Pour the 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and the sugar over the chops. Add the star anise. Finally, pour in enough hot water to come about three-quarters of the way up the sides of the pork chops.
9. Bring the liquid to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes. This is where the magic happens as the pork becomes incredibly tender and soaks up all that flavor.
10. Uncover the pot and turn the heat up to high. Let the sauce boil rapidly, stirring occasionally, until it reduces and thickens into a glossy glaze that coats the chops. This should take about 5-8 minutes. Watch it carefully towards the end to prevent the sugar from burning.
11. To serve, transfer the beautifully glazed pork chops to a platter. Drizzle any remaining glaze from the pot over the top and finish with a sprinkle of toasted sesame seeds.
12. Your delicious meal is ready to be devoured!

The moment you take your first bite, you’ll be amazed. The pork is so soft and succulent it practically falls off the bone, and the glaze is the perfect harmony of savory, sweet, and aromatic. The rich sauce is absolutely divine spooned over a bowl of hot, fluffy rice, which acts as the perfect canvas for all that flavor. I love to serve this with a side of simple steamed greens like bok choy or broccoli to complete the meal. This recipe is a true testament to how a few simple ingredients and techniques can create something truly special. I can’t wait for you to try it in your own kitchen. Let me know what you think in the comments below, and feel free to share any personalized touches you add