Bold Garlic Chili Marinated Pork (Grilled) with Savory Vegetable Rice
Bold Garlic Chili Marinated Pork served with savory consommé vegetable rice—this easy, flavor-packed dinner recipe features juicy pork chops coated in a thick garlic, chili, and herb marinade, then grilled until perfectly caramelized. Paired with tender-crisp vegetables and rich, umami-loaded rice, this quick 35-minute meal delivers bold restaurant-style flavor at home, perfect for weeknight dinners or meal prep.
Equipment
- Grill or cast-iron skillet (for searing and caramelizing the pork)
- Mixing bowl (for preparing the garlic chili marinade)
- Sharp knife (for slicing pork and vegetables)
- Cutting board (for safe and easy prep)
- Large frying pan or wok (for vegetable rice and stir-frying)
- Medium pot (for blanching vegetables)
- Wooden spoon or spatula (for stirring rice and vegetables)
- Measuring spoons (for accurate seasoning)
- Tongs (for handling and turning pork while cooking)
Ingredients
For the Pork Marinade - Thick & Flavor-Packed
- 4 pork chops
- 3 tbsp olive oil
- 2 tbsp tomato paste for that deep red color & thickness
- 4 cloves garlic finely minced
- 1 tsp paprika
- 1 tsp chili flakes adjust to taste
- 1 tsp oregano dried
- ½ tsp thyme dried
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp vinegar or lemon juice for balance
For the Vegetable Rice
- 3 cups white rice day-old cooked
- 1 284 ml consommé 1 can Campbell’s undiluted or your choice of broth
- 1 cup green beans chopped
- 1 cup broccoli florets
- 1 cup baby bok choy chopped
For Serving
- 1 cup carrots shredded and uncooked
- Optional: drizzle of BBQ sauce or chili sauce
Instructions
Marinate the Pork
- In a bowl, mix olive oil, tomato paste, garlic, paprika, chili flakes, oregano, thyme, onion powder, salt, pepper, and vinegar/lemon juice.
- Coat pork chops thoroughly—the marinade should be thick and heavily coated, just like the image.
- Let sit for at least 15 minutes (or up to overnight for deeper flavor).
Cook the Pork
- Heat a grill or pan over medium-high heat.
- Cook pork chops for about 3–4 minutes per side until nicely browned and cooked through.
- Let rest, then slice into strips if desired.
Cook the Vegetables
- Bring water to a boil.
- Add broccoli and green beans; cook 3–4 minutes.
- Add bok choy and cook 2 more minutes.
- Drain and set aside.
Make the Rice
- Heat a large pan over medium heat.
- Add rice and pour in consommé.
- Stir gently until heated through and coated.
- Fold in vegetables and mix lightly.
Assemble
- Plate the vegetable rice.
- Top with sliced pork.
- Add shredded carrots.
- Optional: drizzle with BBQ or chili sauce.
For the best garlic chili pork flavor and authentic restaurant-style results, marinate the pork in the thick garlic, chili, and tomato paste mixture for at least 2 hours—or overnight if possible. This allows the spices to fully penetrate the meat, creating deeper flavor, better caramelization on the grill, and ultra-juicy, tender pork every time.
Notes
- The tomato paste + oil combo creates that thick, rich coating seen in the image.
- For even deeper flavor, marinate overnight.
- This recipe works great with chicken or beef.
- Day-old rice ensures the best texture—never mushy.
- Easily halve the recipe for smaller portions.
Nutrition
Calories: 861kcalCarbohydrates: 122gProtein: 42gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 90mgSodium: 504mgPotassium: 1020mgFiber: 6gSugar: 5gVitamin A: 8853IUVitamin C: 55mgCalcium: 167mgIron: 4mg
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