Grilled Pork Loin Chops Recipe

These were tasty and my husband & daughter really liked them...however, as written this is a 4 star in my book due to the ginger. The ginger amount really needs to be decreased unless you love ginger. As written, the ginger overpowers. Next time, I will decrease the ginger. With this change they should be perfect.

There is WAY too much sugar in this marinade to use in grilling, especially with thick-cut chops. Unless you cook them very slowly, they are likely to burn. The second time I made this, I baked the chops in a 350 degree oven for 8-10 minutes per side. While baking, I cooked the remaining marinade down - it reduces to a thick, molasses-like sauce. I brushed the chops with the reduced sauce to give them more color and flavor. The only changes I made to the ingredients was to reduce the ginger and cinnamon to 1/8 tsp. each so they didn't overwhelm the flavor. Very good as amended!

I make these pork chops regularly, as this is our favorite recipe for pork chops. I limit the cayenne pepper though as it seems to have enough kick with the Worcester. Now that its difficult to grill due to the weather, I follow the recipe and bake the chops for 30 minutes instead of grilling. This latest time I sliced the pork loin into thin chops and breaded them using a 3 step approach (dredge in flour with salt & pepper, then dip into egg bowl, then dredge in a mixture of seasoned bread crumbs mixed with Parmesan cheese). I browned the chops about 3 minutes per side at medium to high heat in a pan with oil, then placed them in a baking dish, and drizzled the sauce all over the chops and baked them at 350 for 30 minutes, flipping them a few times. Came out great. We love this sauce, and the breaded chops really soaked up the sauce.

I made this tonight, and we really enjoyed it! I made a couple of changes which improved the recipe. First, since I was grilling the chops and was worried about them being dry, I brined the chops in 4 cups of water and 1/4 cup of salt for two hours. This makes the chops more moist. The only other change was to add a little spice to the recipe. I had a personal bottle of Tobasco sauce, so I added it to the marinade . It is 1/8 of an ounce, so it just adds a hint of heat to the marinade. Great recipe, we'll definitely make it again!!

Flavors are amazing! This is my new favorite pork chop recipe. Cooked it as suggested and it came out perfect and juicy. The only things i changed was using about a teaspoon and a half of fresh ginger. The first time i made it there wasnt nearly enough marinade for the porkchops, the baste and the reduction, so tonight i quadrupled the marinade so i can actually have some for the delicious sauce. 10/10

I made the marinade for two. I used a 1.5 Lb bone-in loin chop. Marinated overnight. I intended to cook the chop after 4 hours of marinating but couldn’t cook it til the day After. I pan fried with With Pam. After the turn over (12 minutes) I added 1 TBS butter. Cooked 20 minutes more on low heat. 150 degrees temp. Delicious! Tasty! Tender! What would I do different? Cook 10 minutes less for a little pink Color.

LOVED this marinade! I had fresh ginger so I used that instead of dried and it was definitive right call! I used it on boneless pork chop steaks. They were huge so I wish I’d marinated for 8 hours instead of 4 but basted then with the extra marinade on the grill helped. Used the leftover meat to make Asian lettuce wraps for dinner tonight and made more marinade to pour on the meat. Family loved it (and I have two *very* picky eaters!).

This is our favorite pork recipe. Reserve a portion of the marinade and cook it to use as a sauce over the cooked pork. I use pork tenderloins rather than chops and serve with cooked apples. Delicious !!!

Really tasty and easy. I marinated my chops for just over an hour and it turned out delicious. Seared/cooked on cast iron (indoors) for 3 minutes each side, then under broiler for 3 minutes. I did use siracha (1t) and ketchup (1t), rather than the 2t ketchup that was specified. Served with white rice and balsamic-glazed brussel sprouts which made for a great compliment of tastes. Oh, and I plated it with just a few crumbles of goat cheese on the pork, which sent it over the top. My husband rated it 5 stars.

I make this every time I need a good marinade for chicken. I have never tried this on pork or steak, but I imagine it would be just as delicious! I'm not one to change recipes much, so I typically keep this as the recipe states and it comes out delicious--maybe a little heavier on the garlic and double or triple the recipe just so I have enough marinade to cover the amount of chicken I'm grilling, but again, no real substantial changes. I do have to say, a nice tip for this recipe is if I have a can of about 6 oz of pineapple juice around, or if I remember to get pineapple rings to grill along side the chicken, I will throw in the pineapple juice to the marinade that night before for a tasty Hawaiian-type flavor. I've made these as Hawaiian Chicken sandwiches using boneless skinless chicken thighs because they're more tender and juicy, and dressed them up with my choice of fixin's (lettuce, tomato, mayo, and pickle--maybe some onion straws if you're feeling extra adventurous) that I would put on a regular chicken sandwich, and then added a grilled pineapple ring. It's a bit messy with a cheap bun, but if you have a good solid brioche bun that's toasted, it holds together nicely and it insanely delicious! I've also made this as a chicken and rice plate type of way. Marinated the chicken as I would with the addition of the pineapple juice, grilled the chicken, steamed some jasmine rice, grilled some pineapple rings, cut up and mixed together the chicken and pineapple and se

These are by far the BEST pork chops I’ve ever made. I used boneless thick cut chops. I didn’t have any Ginger so I had to substitute with Nutmeg. Fantastic! As I began to smell it on the grill I decided Pineapple was made for this as well. When they were almost done I added some pineapple rings on the grill as well. I am so in love and will be making it again… and again… Thank you for sharing this with us all!

easy and quick marinade and we enjoyed the flavor. I'll certainly make it again!

I didn't use thick pork chops. I also used bone in. Fantastic.

I love how versatile it is.

Let me just tell you…..this was an amazing recipe. My guys absolutely keep raving about it. Fun fact I only marinated it for 20 minutes and they flavors popped. This will have to be an every other week thing. Boys are still drooling over it 😊

The juiciest pork chops I've ever had....great recipe!!

Love the mix of sweet and spice. This is a go-to recipe for me

wonderful taste best ever

I have made this for years and it is SO flavorful. Other than pulled this is the only way I eat pork now.

You might want to increase the onion powder to 1 teaspoon and the 2 cloves of garlic to 3 cloves. ENJOY