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This is a grilled pork version of one of my family’s favorite steak dinners. If you are into teriyaki-like flavors, then this will be a hit in your house.
Marinating Pork Chops
Because there is salt in this marinade, as well as a bit of sweetness, it kind of acts like a brine, which tenderizes the meat. 3 to 8 hours is a good amount of time – don’t marinate these for over 24 hours or they might start to change texture.
How to Serve the Pork Chops
You can serve these chops whole, or sliced. Make sure to sprinkle some fresh scallions over the top. I rarely get preachy or militant about garnishes, but in this case I feel like not only does it add color, but a pop of spicy fresh texture. And, yeah, no one will notice if they are missing, so don’t beat yourself up about it if you forget.
Here they are plated up some some panzanella, which I’ll grant you is a little unorthodox (Italian bread salad with Asian pork chops – hmmmm), but it really, really worked, I promise.
If you are into teriyaki-like flavors, then this super simple pork chop recipe will be a hit in your house.
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How to Cook Pork Chops
While the directions are for cooking these pork chops on the grill, you can also broil them. Because there is sugar in the marinade/glaze, you need to keep an eye on them, and watch that they don’t burn.
If you are using thick pork chops, don’t crank up the heat of the grill too high, or the pork chops will char on the outside before they are done inside. And if you choose to broil them, don’t place the rack to close to the heat source. Turn them when they start to caramelize.
Pork Cooking Temperature
If you have a meat thermometer, you can be pretty accurate in your assessment of when your pork is done. You want to take it out at 140 F. And remember that whole carryover cooking thing! Like all meat, these will continue to cook for a few minutes after you take it from the heat, so err on the side of ever so slightly pink in the middle.
What to Serve With Soy-Ginger Pork Chops:
- Grilled Vegetable Skewers
- Light Green Crunchy Salad
- Blistered Green Beans with Miso Butter
- Asian Kohlrabi and Apple Slaw
- Broccoli Salad
Other Pork Chop Recipes:
- Pan Seared Pork Chops with Madeira and Leek Cream Sauce
- Korean Pork Chops
- Pan Seared Pork Chops with Marsala and Mushroom Cream Sauce
- Pork Chops with Apples and Black Eyed Pea Salad
- Grilled Prosciutto Wrapped Pork Chops
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Grilled Soy-Ginger Pork Chops
Equipment
Ingredients
- 1 tablespoon vegetable or canola oil
- 1 ½ tablespoons finely grated fresh ginger
- 1 tablespoon minced garlic
- ⅔ cup low-sodium soy sauce or ½ cup soy sauce and 3 tablespoons water
- ½ cup lightly packed dark brown sugar
- ½ teaspoon crushed red pepper optional
- 4 1-inch thick pork chops bone-in or boneless your choice
- Freshly ground pepper to taste
- Thinly sliced scallions both white and light greens parts (optional), to serve
- Lime wedges to serve
- Hot cooked rice for serving optional
Instructions
- In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and stir until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar and crushed red pepper, if using, raise the heat to medium-high and simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set aside to cool completely.
- Pour the marinade into a container or a zipper-top bag and add the pork chops. Seal the container or the bag, and place the chops in the fridge. Refrigerate for 3 to 24 hours.
- Preheat the grill to medium.
- Remove the pork chops from the marinade. Grill the pork chops for about 4 minutes on each side, until the pork chops reach an internal temperature of 140 F on an instant-read thermometer. Allow them to sit for 5 minutes before serving or slicing. Top with the scallions, and serve with the lime wedges for squeezing over the chops.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were fantastic. I marinated my boneless pork loin chops for 3 hours. I grilled them for 5 minutes a side because they were a little thicker. My family was impressed because they weren’t dried out and the flavor was amazing. Served rice and a salad. I’ll be doing them again.