Tuesday, September 24, 2013

Recipe for Grilled Ginger-Soy Pork Chops

Grilled Ginger-Soy Pork Chops
Back when I organized catered houseboat trips, a Lake Powell guest proclaimed these Grilled Ginger-Soy Pork Chops to be "The World's Best Pork Chops."

(Updated with better photos and step-by-step instructions, September 2013.)  This favorite recipe for Grilled Ginger-Soy Pork Chops is something I've been making for more than 20 years, and when I used to cater houseboat trips at Lake Powell people loved this recipe.  In the Lake Powell days I used to make this with vermouth as the tenderizing ingredient in the marinade, but every time I gave someone the recipe they didn't have vermouth, so I've used rice vinegar in this recipe for the last few years.  These are the pork chops I made when my sister Pam and some of her family came to dinner (and my brother in law made history by asking for seconds on vegetables) and my niece's husband Nick told me I could definitely say that the pork chops and vegetables were greatly enjoyed by everyone!  These pork chops are so good I'd cook them all winter long on a stove-top grill pan with ridges, so try that if you don't have an outdoor grill.

I used to make this with boneless pork chops, but now I prefer this recipe with bone-in pork chops that have a little bit of marbling.  (For the South Beach Diet, the rule is less than 10% fat, so some of the fat on the edges has to be trimmed.)

Here's how my pork chops looked after I trimmed them.

Put the chops into a heavy Ziploc bag or a flat plastic container with a tight lid.

Whisk together the oil, soy sauce, rice vinegar, dried chile flakes, ginger puree, garlic puree, and dried mustard to make the marinade.

Pour the marinade over the pork chops and let them marinate in the fridge for 6-8 hours (or a little longer won't hurt.)

I cooked one pork chop separately to photograph.  Preheat the grill to medium-high and lay pork chops at an angle across the grill grates.  Cook 4-5 minutes (or until you see the grill marks when you lift up the edge.)

Then rotate the pork chops so they're at the opposite angle on the grill grates.  Cook 4-5 minutes more on the first side (or until you see nice criss-cross marks when you lift up the edge.)

Then turn the pork chops over and cook 4-5 minutes more on the second side.  Actual cooking time will depend on how thick your pork chops are; pork chops should feel firm but not hard to the touch when they're done.

And here is the original photo of these pork chops from 2007, and although they look okay this photo has a little too much brown, wouldn't you agree?


Grilled Ginger-Soy Pork Chops
(4-6 servings, recipe created by Kalyn) 


Ingredients:
4-6 bone-in pork chops

Marinade Ingredients:
1/4 cup peanut oil (or other high-heat oil)
1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned rice vinegar which contains sugar)
1 tsp. dried chili pepper flakes (I used Aleppo Pepper. You could use cayenne pepper, but reduce the amount by quite a bit.)
2 tsp. ginger puree (also called ground ginger)
2 tsp. garlic puree (also called ground garlic)
1 tsp. dried mustard

Instructions:
Trim all fat from pork chops and place them in a Ziploc bag or flat plastic container with a tight fitting lid.  Mix together the oil, soy sauce, rice vinegar, dried chile flakes, ginger puree, garlic puree, and dried mustard to make the marinade. Pour marinade over the pork chops and marinate 6-8 hours or longer.

When you're ready to cook, take the pork chops out of the fridge and let them come to room temperature.  Spray grill with non-stick grilling spray and preheat grill to medium hot.

Lay pork chops at an angle to the grill grates and cook 4-5 minutes (or until you see nice grill marks when you lift up the edge.)  Rotate the pork chops so they're going at the opposite angle on the grill grates and cook 4-5 minutes more (or until you see nice criss-cross marks when you lift up the edge.)

Turn pork chops over and cook 4-5 minutes more on the second side, or until the pork chops feel firm, but not hard to the touch.  (Actual cooking time will depend on the thickness of the pork chops.  Use a digital meat thermometer and cook to a temperature of 145F if you want to be more precise.)

Click Here for Printer Friendly Recipe

South Beach Suggestions:
This is a great main dish for any phase of the South Beach Diet.   For phase one, this would be great served with Roasted Spicy Cauliflower.  For phase two or three you could replace the cauliflower with Lake Powell Spicy Rice, which is something I often served with this at Lake Powell.

Nutritional Information? I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Tasty Ideas with Grilled Pork:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Cuban Pork Chops Mojo ~ Kalyn's Kitchen
Herb-Marinated Pork Chops ~ Everyday Maven
Grilled Lime and Chipotle Pork Chops ~ Kalyn's Kitchen
Grilled Pork Chops with Garlic Lime Sauce ~ Dine and Dish
Kalyn's Souvlaki ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon! counter customizable free hit 

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14 comments:

Lizzie said...

Kalyn, I have just dropped into your blog to say hello from England. Love the sound (&look) of your food. Will be back.

katiez said...

They do sound wonderful! I love pork chops on the grill, too. What I would really love is those nice, thick, boneless ones you all get in the U.S.!

christine (myplateoryours) said...

Sounds good, Kalyn. Does the marinade have the same effect as brining in keeping the chops juicy through the grilling prpcess?

Nau-Dee said...

These chops look and sound wonderful!!!

Kalyn said...

Lizzie, thanks, and glad you stopped by.

Katie, these were those ultra thick pork chops, cut in half to make two thinner ones.

Christine, yes, the marinade keeps the meat juicy and tenderizes both.

Nau-dee, thanks. They were great!

Kirsten said...

Hi Kalyn,

Thanks for the link my chops!

I cannot WAIT to try this recipe. If your clients swore it was the best ever, I have a feeling it is. :)

Yum!

Sarah Caron said...

That sounds delicious. I have a ton of pork chops in my freezer that need to be used, so I might just have to try this one on them. Is the ground ginger and ground garlic a paste or powder (I think the ground ginger I have is a powder).

Kalyn said...

Kirsten, your recipe sounded great to me.

Sarah, it's a paste, both the garlic and ginger come in jars here sold by the produce. In Asian stores, it's called ground garlic or ground ginger.

Amy said...

These pork chops look delicious. Using oil in marinades is something new I learned from your site (the grilled chicken breasts and pork chops). It's really ingenious and makes so much sense! Thanks for these great tips!

Kalyn said...

Amy glad you like it. It only takes a little oil in the marinade to keep the drier meats moist on the grill.

Paper Fan Club said...

I made these delicious pork chops over the weekend -- but instead of peanut oil, I used canola oil and added about Tbsp of natural peanut butter for Thai flavor and a little added texture. Delicious!

Kalyn said...

PFC, thanks for letting me know you liked it. Love your idea of adding a little peanut butter!

How to Party with an Infant said...

Going to try these tonight, thanks!

Lydia (The Perfect Pantry) said...

I don't eat pork chops, but I'm going to use this marinade on chicken breasts and cook them on the grill.

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