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


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