Sriracha Pork Chops

Recipe adapted from Better than Bouillon. For more information about Better than Boullion, visit


  • 4 (1”) boneless pork chops
  • 2 Tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
  • 1 Tablespoon minced garlic
  • 1 Tablespoon Sriracha sauce
  • 1 Tablespoon freshly chopped cilantro
  • 1 Tablespoon freshly squeezed lime juice
  • 1⁄4 cup brown sugar
  • 2 teaspoons freshly minced ginger


Mix the Roasted Chicken Base, garlic, sriracha, cilantro, lime juice, brown sugar and ginger in a small mixing bowl. Add half of the mixture to a resealable plastic bag and add the pork chops and refrigerate for at least 3 hours and up to 8 hours.

Reserve the rest of the marinade, covered and refrigerated until ready to use.

Set the EGG for direct cooking at 425°F/218°C.

Remove the pork chops from the marinade and place directly onto the EGG. Grill for 4 minutes. Using tongs, turn the pork chops and brush with the reserved marinade. Grill for an additional 4 – 5 minutes.

Remove the pork chops from the EGG and brush with the reserved marinade before serving.

Serve immediately.

Makes 4 servings


3 thoughts on “Sriracha Pork Chops”

  1. Honey Sriracha Skillet Pork Chops It appears there s no denying the magic of honey and sriracha together. So try it again with these honey sriracha pork chops you can cook in your skillet to glazy perfection with black pepper and coconut oil.

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