Best Filipino Grilled Pork Chops

I didn’t try Filipino grilled pork chops until I was in my thirties, and I still remember thinking—where has this been all my life? The marinade is tangy and a little sweet, with this savory depth from the soy sauce and fish sauce that just works.

My kids were skeptical at first. Fish sauce? In pork chops? But after one bite, they were asking for seconds. The secret is in the marinade—it’s got apple cider vinegar that tenderizes the meat while adding that sharp, bright flavor that makes these pork chops taste nothing like the bland ones I grew up with. You throw everything together, let it sit, then grill. Easy as that.

What Kind of Pork Chops Should I Use?

For this Filipino grilled pork chop recipe, bone-in pork blade chops are your best bet since they stay juicy on the grill and have great flavor from the bone. You’ll want to look for chops that are about 1/2 inch thick – any thicker and they might not cook through properly, any thinner and they could dry out. If you can’t find blade chops at your store, bone-in rib chops or shoulder chops will work just fine as substitutes. Just make sure whatever cut you choose has a little bit of fat marbling throughout, as this will help keep your pork chops moist and flavorful while they’re cooking over high heat.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Apple cider vinegar: You can use white vinegar or rice vinegar instead. Rice vinegar is a bit milder, so you might want to add an extra tablespoon if you go that route.
• Fish sauce: If you don’t have fish sauce, add an extra tablespoon of soy sauce. The flavor won’t be quite as authentic, but it’ll still taste great.
• Pork blade chops: Pork loin chops or shoulder chops work well too. Just keep an eye on cooking time – thinner chops will cook faster, while thicker ones need a bit more time on the grill.
• Red pepper flakes: Fresh chili peppers like Thai chilies or jalapeños can replace the flakes. Use 1-2 peppers, finely chopped, depending on how much heat you like.
• Jasmine rice: Regular white rice or basmati rice are fine substitutes. The cooking time and water ratio should stay about the same.
• Scallions: If you’re out of scallions, you can grill sliced onions or skip them altogether – they’re a nice addition but not essential to the dish.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops is cooking them past 145°F, which turns them dry and chewy – use an instant-read thermometer and pull them off the grill at 140°F, letting them rest for 5 minutes to reach the safe temperature while staying juicy.

Don’t skip patting the pork chops completely dry after marinating, as excess moisture will steam the meat instead of giving you those nice grill marks and caramelized edges you’re looking for.

Make sure your grill grates are properly oiled and heated before adding the pork chops to prevent sticking, and resist the urge to flip them more than once – let them develop a good crust on each side before turning.

Finally, don’t throw away that reserved marinade sauce without boiling it first for at least 2 minutes if you plan to use it as a finishing sauce, since it came into contact with raw pork.

What to Serve With Filipino Grilled Pork Chops?

These pork chops are already packed with tangy, sweet, and savory flavors, so I like to keep the sides simple and let them shine. The recipe includes jasmine rice, which is perfect for soaking up all those delicious marinade juices, and you can’t go wrong adding a side of garlicky sautéed bok choy or green beans. A fresh cucumber salad with rice vinegar and a pinch of sugar helps balance out the richness of the pork, or you could go with a simple tomato and onion salad if you want something even easier. If you’re feeding a crowd, fried plantains or lumpia (Filipino spring rolls) make great additions to round out the meal.

Storage Instructions

Store: Keep any leftover pork chops in an airtight container in the fridge for up to 4 days. They’re great sliced up and tossed into fried rice or eaten cold in a salad. The rice can be stored separately in the fridge for about the same amount of time.

Freeze: You can freeze the cooked pork chops for up to 3 months. Let them cool completely first, then wrap each one individually in plastic wrap before putting them all in a freezer bag. I don’t recommend freezing the rice though, as it tends to get a bit mushy when thawed.

Reheat: Warm up the pork chops in a skillet over medium heat with a splash of water to keep them from drying out, or microwave them on medium power for a minute or two. The rice reheats best in the microwave with a damp paper towel on top to add some moisture back in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 115-130 g
• Fat: 80-95 g
• Carbohydrates: 90-110 g

Ingredients

For the marinade and sauce:

• 3/4 cup apple cider vinegar
• 3 tbsp soy sauce
• 1.5 tbsp fish sauce
• 1/4 cup sugar
• 1/2 tsp red pepper flakes
• 4 garlic cloves, smashed and peeled
• 1 tbsp freshly grated ginger
• 1/2 tsp whole black peppercorns
• 1 lemon

For the grill:

• 28 oz pork chops (bone-in, about 1-inch thick)
• 2 bunches green onions
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper

For serving:

• 1.5 cups jasmine rice

Step 1: Build the Marinade and Prepare Mise en Place

• 3/4 cup apple cider vinegar
• 3 tbsp soy sauce
• 1.5 tbsp fish sauce
• 1/4 cup sugar
• 1/2 tsp red pepper flakes
• 4 garlic cloves, smashed and peeled
• 1 tbsp freshly grated ginger
• 1/2 tsp whole black peppercorns
• 1 lemon, juiced with halves reserved
• 2 bunches green onions, trimmed and cut into pieces

Combine apple cider vinegar, soy sauce, fish sauce, sugar, red pepper flakes, smashed garlic cloves, grated ginger, and whole black peppercorns in a bowl and whisk until the sugar dissolves.

This aromatic base is the heart of the dish—the vinegar and fish sauce create that signature Filipino salty-sour flavor profile.

Divide the marinade in half: reserve 1/4 cup in a small bowl to use as a finishing sauce, then transfer the remaining marinade to a large zip-top bag.

Juice the lemon and add the juice along with the lemon halves to the marinade in the bag.

While the marinade sits, prepare the green onions by trimming the root ends and cutting them into 3-4 inch pieces, and measure out the salt and pepper for seasoning.

Step 2: Marinate the Pork Chops

• 28 oz pork chops
• marinade mixture from Step 1

Add the pork chops to the marinade bag, pressing out excess air before sealing.

Massage the pork gently for about 1 minute to distribute the marinade evenly, then let it sit at room temperature for 20 minutes.

Every 5 minutes, give the bag another gentle massage—this helps the flavors penetrate the meat and ensures even seasoning.

I find this gentle massage technique works better than aggressive kneading because it helps the marinade coat the meat without breaking down the muscle fibers too much.

Step 3: Start the Rice and Prepare the Grill

• 1.5 cups jasmine rice
• 2 bunches green onions, prepared from Step 1
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper

Begin cooking the jasmine rice according to package directions—this long-cooking component should start now so it finishes around the same time as the grilled items.

While the rice cooks, preheat your grill to medium-high heat (around 375-400°F).

Toss the green onion pieces with vegetable oil, kosher salt, and freshly ground pepper in a small bowl, making sure each piece is lightly coated.

Once the grill is hot, brush the grates with oil using a folded paper towel and tongs to prevent sticking.

Step 4: Grill the Pork Chops

• marinated pork chops from Step 2
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper

Remove the pork chops from the marinade bag and pat them dry with paper towels—this is crucial for achieving a good sear.

Season both sides lightly with kosher salt and freshly ground pepper.

Place the pork chops on the hot oiled grill and cook for 3 to 4 minutes on the first side without moving them, allowing them to develop a golden crust.

Flip and cook for another 3 to 4 minutes on the second side until the internal temperature reaches 145°F for medium doneness.

I like to let the pork rest for 2-3 minutes after removing it from the grill—this keeps the meat juicy by allowing the juices to redistribute throughout.

Step 5: Grill the Green Onions and Plate

• grilled green onions from Step 3
• cooked rice from Step 3
• grilled pork chops from Step 4
• reserved finishing sauce from Step 1

While the pork rests, place the oiled green onion pieces directly on the grill grates and cook for 1 to 2 minutes per side until they’re lightly charred and just beginning to wilt—they should still have some firmness.

Check that the rice is cooked through and fluffy.

Divide the rice among serving plates, arrange a pork chop on each plate, and scatter the charred green onions alongside.

Drizzle each plate generously with the reserved finishing sauce from Step 1, allowing some to pool on the rice for maximum flavor absorption.

Best Filipino Grilled Pork Chops

Delicious Best Filipino Grilled Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1850 kcal

Ingredients

  

For the marinade and sauce

• 3/4 cup apple cider vinegar
• 3 tbsp soy sauce
• 1.5 tbsp fish sauce
• 1/4 cup sugar
• 1/2 tsp red pepper flakes
• 4 garlic cloves, smashed and peeled
• 1 tbsp freshly grated ginger
• 1/2 tsp whole black peppercorns
• 1 lemon

For the grill

• 28 oz pork chops (bone-in, about 1-inch thick)
• 2 bunches green onions
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper

For serving

• 1.5 cups jasmine rice

Instructions

 

• Combine apple cider vinegar, soy sauce, fish sauce, sugar, red pepper flakes, smashed garlic cloves, grated ginger, and whole black peppercorns in a bowl and whisk until the sugar dissolves. This aromatic base is the heart of the dish—the vinegar and fish sauce create that signature Filipino salty-sour flavor profile. Divide the marinade in half: reserve 1/4 cup in a small bowl to use as a finishing sauce, then transfer the remaining marinade to a large zip-top bag. Juice the lemon and add the juice along with the lemon halves to the marinade in the bag. While the marinade sits, prepare the green onions by trimming the root ends and cutting them into 3-4 inch pieces, and measure out the salt and pepper for seasoning.
• Add the pork chops to the marinade bag, pressing out excess air before sealing. Massage the pork gently for about 1 minute to distribute the marinade evenly, then let it sit at room temperature for 20 minutes. Every 5 minutes, give the bag another gentle massage—this helps the flavors penetrate the meat and ensures even seasoning. I find this gentle massage technique works better than aggressive kneading because it helps the marinade coat the meat without breaking down the muscle fibers too much.
• Begin cooking the jasmine rice according to package directions—this long-cooking component should start now so it finishes around the same time as the grilled items. While the rice cooks, preheat your grill to medium-high heat (around 375-400°F). Toss the green onion pieces with vegetable oil, kosher salt, and freshly ground pepper in a small bowl, making sure each piece is lightly coated. Once the grill is hot, brush the grates with oil using a folded paper towel and tongs to prevent sticking.
• Remove the pork chops from the marinade bag and pat them dry with paper towels—this is crucial for achieving a good sear. Season both sides lightly with kosher salt and freshly ground pepper. Place the pork chops on the hot oiled grill and cook for 3 to 4 minutes on the first side without moving them, allowing them to develop a golden crust. Flip and cook for another 3 to 4 minutes on the second side until the internal temperature reaches 145°F for medium doneness. I like to let the pork rest for 2-3 minutes after removing it from the grill—this keeps the meat juicy by allowing the juices to redistribute throughout.
• While the pork rests, place the oiled green onion pieces directly on the grill grates and cook for 1 to 2 minutes per side until they're lightly charred and just beginning to wilt—they should still have some firmness. Check that the rice is cooked through and fluffy. Divide the rice among serving plates, arrange a pork chop on each plate, and scatter the charred green onions alongside. Drizzle each plate generously with the reserved finishing sauce from Step 1, allowing some to pool on the rice for maximum flavor absorption.