In half the time it takes for a rib eye to cook, rest, and slice, you can fire up thin-cut pork chops! On weeknights, look for thin cuts of meat that are ready to cook right out of the fridge and need just a few minutes on the grill.

Servings: 4


  • 1/4 cup soy sauce
  • 1/4 cup unseasoned rice vinegar
  • 2 tbsp light brown sugar
  • 4 1/2 thick bone-in pork blade or rib chops
  • a pinch Sel Magique (Classic or Spicy)
  • a bunch herbs for serving
  • 5 jalapeño pepper for serving


  • Stir soy sauce, vinegar, and brown sugar in a small bowl until sugar is dissolved. Prick pork chops all over with a fork and place in a large resealable plastic bag. Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Set remaining marinade aside. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too).
  • Prepare a grill for medium heat; oil grate. Remove pork chops from marinade; discard marinade. Season chops lightly with Sel Magique and grill, drizzling with reserved marinade and turning occasionally, until cooked through, 6–8 minutes.
  • Before serving top pork chops with herbs and jalapeños before serving. Season with Sel Magique!
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