Best 20 Ginger Pork Chops Recipes

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Indulge in a culinary journey with our delectable Ginger Pork Chops, a symphony of flavors that will tantalize your taste buds. This article presents a collection of pork chop recipes that showcase the versatility of this beloved cut, each infused with the vibrant zest of ginger. From the classic Ginger Pork Chops with its tantalizing sauce to the aromatic Ginger Pork Chops with a medley of vegetables, these recipes offer a range of options to suit every palate. Whether you prefer a quick and easy skillet meal or a slow-cooked masterpiece, our Ginger Pork Chop recipes have got you covered. So, prepare to embark on a flavor-filled adventure as we explore the diverse world of Ginger Pork Chops.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED ASIAN GINGER PORK CHOPS



Grilled Asian Ginger Pork Chops image

Asian ingredients give these grilled chops lots of unique flavour. They can also be put in the oven and broiled.

Provided by Lakmini Ebbinghaus

Categories     World Cuisine Recipes     Asian

Time 2h15m

Yield 6

Number Of Ingredients 8

½ cup orange juice
2 tablespoons soy sauce
2 tablespoons minced fresh ginger root
2 tablespoons grated orange zest
1 teaspoon minced garlic
1 teaspoon garlic chile paste
½ teaspoon salt
6 pork loin chops, 1/2 inch thick

Steps:

  • In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
  • Preheat grill for high heat, and lightly oil grate.
  • Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 4 g, Cholesterol 61.4 mg, Fat 3.4 g, Fiber 0.3 g, Protein 21.4 g, SaturatedFat 1.2 g, Sodium 547.8 mg, Sugar 2 g

GINGER PORK CHOPS



Ginger Pork Chops image

A pleasant combination of honey, soy sauce and ginger glazes these tender pork chops and makes them seem special. Serve with buttered green beans and instant mashed potatoes as shown in the photo above right. Or complete the meal with peas and scalloped potatoes from a boxed mix.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 bone-in pork loin chops (3/4 inch thick)
1 teaspoon cornstarch
2 tablespoons soy sauce
1/4 cup honey
1 garlic clove, minced
3/4 tablespoon grated fresh gingerroot
1 tablespoon sliced green onion

Steps:

  • Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.

Nutrition Facts :

HOISIN GINGER SESAME PORK CHOPS



Hoisin Ginger Sesame Pork Chops image

These spicy-sweet hoisin grilled pork chops are delicious.

Provided by Occasional Cooker

Categories     100+ Everyday Cooking Recipes

Time 8h35m

Yield 5

Number Of Ingredients 9

½ cup honey
½ cup hoisin sauce
½ cup reduced-sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon chili-garlic sauce
2 cloves garlic, minced
1 teaspoon sesame oil
cooking spray
5 boneless center-cut pork loin chops

Steps:

  • Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
  • Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
  • Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 42.2 g, Cholesterol 107.3 mg, Fat 10.9 g, Fiber 1.1 g, Protein 43.2 g, SaturatedFat 3.4 g, Sodium 1456 mg, Sugar 35.2 g

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY



Spicy Maple Glazed Pork Chops with Apple Ginger Chutney image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 25

8 cups chicken stock
6 ounces frozen concentrated Granny Smith apple juice
1/4 cup tightly packed dark brown sugar
8 whole black peppercorns
Salt
1 1/2 cups maple syrup
1/4 cup prepared horseradish, drained
2 tablespoons ancho chile powder
1/2 cup ancho chile powder
1/2 cup pasilla chile powder
1/2 cup chopped garlic
1 center cut pork loin (9 bones)
2 tablespoons unsalted butter
1/2 cup coarsely chopped red onion
1 tablespoon minced jalapeno
2 tablespoons finely diced ginger
2 medium oranges, zest removed and finely sliced, flesh cut into segments
2 cups fresh orange juice
1/2 cup red wine vinegar
1/2 cup light brown sugar
2 tablespoons honey
6 medium Granny Smith apples, peeled, cored, halved and thinly sliced
2 tablespoons chopped cilantro
2 tablespoons finely diced red pepper
Salt and freshly ground pepper

Steps:

  • Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
  • Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
  • Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
  • When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
  • In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
  • Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
  • Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
  • Mix in the cilantro, red bell pepper and salt and pepper to taste.

SOY-GINGER PORK CHOPS WITH STIR-FRIED BOK CHOY



Soy-Ginger Pork Chops with Stir-Fried Bok Choy image

Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

1/3 cup low-sodium soy sauce
3 tablespoons finely grated peeled fresh ginger
2 tablespoons lemon juice
2 tablespoons vegetable oil, divided
4 bone-in pork chops (1 inch thick, 6 to 8 ounces each)
Salt
5 cloves garlic, thinly sliced
1/4 teaspoon red-pepper flakes
1 large head bok choy, cut into 1-inch pieces

Steps:

  • In a large zip-top bag, combine soy sauce, ginger, lemon juice, and 1 tablespoon oil. Add pork and shake to coat. Refrigerate 1 hour (or overnight).
  • Heat broiler, with rack 8 inches from heat. Place pork on a rimmed baking sheet and season with salt. Broil until browned, 8 minutes. Tent with foil and let rest 10 minutes.
  • Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high. Add garlic and red-pepper flakes; cook, stirring, until fragrant, 30 seconds. Add bok choy; saute until crisp-tender, 4 minutes. Season with salt and serve with pork.

Nutrition Facts : Calories 318 g, Fat 19 g, Fiber 1 g, Protein 30 g, SaturatedFat 5 g

ORANGE-GINGER PORK CHOPS



Orange-Ginger Pork Chops image

Basting chops with this tangy sauce makes them extremely tender and savory. My family requests this dish for the terrific taste. I make it for them often because it's on the lighter side. -Lynette Randleman of Buffalo, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

4 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 tablespoon canola oil
1/2 cup sherry or chicken broth
1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon grated orange zest
3/4 teaspoon hot pepper sauce
4 bone-in pork loin chop (6 ounces each)
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.

Nutrition Facts : Calories 243 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 501mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

PORK CHOPS WITH GINGER-SOY GLAZE



Pork Chops with Ginger-Soy Glaze image

Provided by Sally Gilmour

Categories     Ginger     Soy     Marinate     Sauté     Low Carb     Pork Chop     White Wine     Healthy     Bon Appétit     Japan

Yield Serves 4

Number Of Ingredients 9

1 cup canned low-salt chicken broth
2 tablespoons dry white wine
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
4 3/4-inch-thick boneless pork loin chops
1 tablespoon vegetable oil
2 green onions, chopped

Steps:

  • Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend. Add pork and turn to coat. Refrigerate at least 30 minutes and up to 3 hours.
  • Heat oil in heavy large skillet over medium-high heat. Drain pork and reserve marinade. Add pork to skillet and sauté until cooked through, about 5 minutes per side. Transfer pork to platter. Add marinade and green onions to same skillet. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.

PORK CHOPS WITH GINGER MAPLE SAUCE



Pork Chops with Ginger Maple Sauce image

An unusual combination of cinnamon, chili powder, ginger and maple syrup gives these tender pork chops simply fantastic flavor! No one will believe this recipe is lower in fat. Ruth Gooding - Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, chopped
4 teaspoons canola oil, divided
1 tablespoon minced fresh gingerroot
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
4 bone-in pork loin chops (6 ounces each)
1/2 cup reduced-sodium chicken broth
1/4 cup maple syrup
2 cups hot cooked rice

Steps:

  • In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer., Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side., Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. , Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce.

Nutrition Facts : Calories 393 calories, Fat 12g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 431mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

GINGER SOY PORK CHOPS



Ginger Soy Pork Chops image

"As pork raisers, we've served pork many different ways, and this is our absolute favorite," notes Alice Hermes of Glen Ullin, North Dakota. "One of our daughters went to state competition in 4-H when she entered these tangy chops seasoned with soy sauce, ginger and garlic."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 cup soy sauce
1/4 cup diced green pepper
1/4 cup packed brown sugar
4 teaspoons chopped onion
1/2 teaspoon ground ginger
2 garlic cloves, minced
4 pork loin chops (1 inch thick)
2 teaspoons sugar
2 teaspoons cornstarch
1/2 cup water

Steps:

  • In a blender, combine the soy sauce, green pepper, brown sugar, onion, ginger and garlic; cover and process until smooth. Set aside 2 tablespoons for sauce. Pour the remaining marinade into a large resealable plastic bag or shallow glass container. Add pork chops and turn to coat. Seal or cover and refrigerate for 8 hours or overnight; drain and discard marinade. , Grill chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., In a saucepan, combine the sugar, cornstarch, water and reserved soy sauce mixture; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

Nutrition Facts :

PORK CHOPS WITH TAMARIND AND GINGER



Pork Chops With Tamarind and Ginger image

Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates. Then the excess marinade is mixed into the drippings to make a heady sauce. If you can't find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.

Provided by Melissa Clark

Categories     dinner, meat, steaks and chops, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

3 garlic cloves, finely grated or minced
1 tablespoon tamarind concentrate (or extract), or use lime juice
1 tablespoon sambal oelek or other chile paste
2 teaspoons grated fresh ginger
2 teaspoons kosher salt, more as needed
1 1/2 teaspoons ground cumin
1 teaspoon fish sauce
1 teaspoon ground turmeric
2 bone-in pork chops, 1 1/2 inches thick (2 pounds total)
2 tablespoons coconut oil, grapeseed oil or safflower oil
Scallions, thinly sliced
Lime wedges, for serving

Steps:

  • In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric. Rub mixture evenly over pork, and let marinate for at least 1 hour and up to overnight.
  • Heat oven to 400 degrees. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off the pork, reserving it (there will be a tablespoon or two), then place chops in pan and sear on one side until well browned, 2 to 3 minutes. Use tongs to hold pork chops vertically to sear the fat on the edges, another 2 to 3 minutes.
  • Flip pork so browned side is on top and add reserved marinade to pan, stirring it into the drippings. Transfer pan to oven and cook to desired doneness, about 8 minutes for lightly pink on the inside (135 degrees). Transfer chops to a plate or cutting board and let rest for 5 minutes. Slice the meat off the bone and serve slices coated with pan drippings, scallions and lime wedges.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 444 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED PORK CHOPS WITH PLUM-GINGER CHUTNEY



Grilled Pork Chops With Plum-Ginger Chutney image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1/2 cup gin
1/2 cup dry vermouth
1 cup sugar
Kosher salt
2 sprigs rosemary
2 bay leaves
1 tablespoon coriander seeds
6 center-cut T-bone pork chops (1 inch thick; 4 1/2 pounds total)
1 small red onion, chopped
1/3 cup white wine vinegar
1 tablespoon mustard seeds
1 1/2 teaspoons finely grated ginger
Pinch of red pepper flakes
4 medium plums, pitted and chopped into 1/2-inch pieces
1 tablespoon dijon mustard
Freshly ground pepper

Steps:

  • Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada

SOY AND GINGER MARINATED PORK CHOPS



Soy and Ginger Marinated Pork Chops image

I got this recipe out of Martha Stewart Living magazine, and have made it a number of times. The pork comes out so juicy and tender, no matter what kind of chops I use. To be truthful, I only use the marinade, and I cook the chops on the BBQ. I normally use boneless loin chops, about 1" thick, and marinate them for about an hour. I use only half the sugar because I don't like a sweet meat, and it helps keep the chops from burning on the grill. We love this served with rice.

Provided by MailbagMary

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup low sodium soy sauce
2 tablespoons low sodium soy sauce
1/4 cup vegetable oil
3 tablespoons fresh ginger, grated
3 tablespoons light brown sugar
1 scallion, finely chopped
fresh ground pepper
4 pork chops (8 ounces each, 3/4 inch thick)

Steps:

  • Whisk together soy sauce, 3 tablespoons oil, ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
  • Arrange pork chops in 9X13 inch glass dish. Reserve 3 tablespoons marinade and pour rest over chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
  • Heat remaining tablespoons of oil in large sklillet over medium high heat. Remove pork chops from the marinade and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3-4 minutes more. Transfer chops to a board or platter and let rest for 5 minutes.
  • Add reserved marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon over chops, and garnish with chopped scallions.
  • The preparation time includes the marinating time.

PORK CHOPS WITH GINGER PEAR SAUCE



Pork Chops With Ginger Pear Sauce image

In this quick and healthy recipe pan cooked chops are topped with a lovely combination of pears spiked with fresh ginger. Have not had a chance to try this out but it looks like something I would enjoy. Nutritional information: 237 calories; 5 g fat; 2 g fiber

Provided by justcallmetoni

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 (4 ounce) boneless pork chops, select a thicker cut and trim all visible fat
salt & freshly ground black pepper
2 teaspoons canola oil or 2 teaspoons corn oil
3 tablespoons cider vinegar
2 tablespoons sugar (I think you can do this with Splenda by adding it closer to the end of the preparation)
2/3 cup white wine, dry would be best
1 cup reduced-fat chicken broth
1 firm ripe bosc pears or 1 Anjou pear, peeled, cored and cut lengthwise into eighths
1/4 cup fresh ginger, peeled and cut into thin julienne strips
6 scallions, trimmed and sliced into 1/2 inch lengths
2 teaspoons cornstarch
2 teaspoons water

Steps:

  • Season porkchops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, two to three minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
  • Add vinegar and sugar to the pan and stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine and bring to a simmer while stirring.
  • Add broth, pears and ginger to the wine-vinegar sauce bring to a simmer. Cook, uncovered, turning the pears occasionally, for 4 minutes. Add scallions and cook until the pears are tender, about 2 minutes more.
  • Mix together the water and cornstarch into a slurry and add to the pan. Stir until the sauce thickens. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.
  • Serve immediately.

GINGER-ORANGE PORK CHOPS



Ginger-Orange Pork Chops image

From Kennesaw, Georgia, Charlotte Wilson confirms, "These tender chops are easy to make...and so delicious! We like them with rice or mashed potatoes."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup orange juice
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a large skillet, brown pork chops in oil. Sprinkle both sides with salt and pepper. Combine the orange juice, ginger and garlic; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until meat juices run clear. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Nutrition Facts :

CROCK POT GINGER TERIYAKI PORK CHOPS



Crock Pot Ginger Teriyaki Pork Chops image

I got this recipe from the Kikkoman site. Instead of grilling I put it in the CROCK POT. Talk about tender and FLAVORFUL! I also used a teaspoon of ground ginger. Ummm Ummm GOOD!

Provided by Starlita

Categories     Pork

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 4

1/3 cup kikkoman marinade or 1/3 cup teriyaki sauce
1 tablespoon packed brown sugar
1 teaspoon minced fresh gingerroot
4 center-cut pork loin chops (I used boneless) or 4 pork chops, 3/4 inch thick trimmed of fat (I used boneless)

Steps:

  • Mix Kikkoman Teriyaki sauce, brown sugar and ginger together.
  • Place chops in crock pot.
  • Pour sauce over the chops.
  • Cook on low for 7 hours.
  • (edited d/t great reviews:).

PORK CHOPS WITH APPLE GINGER CHUTNEY



Pork Chops With Apple Ginger Chutney image

This is a spicy spin on the old classic, pork chops & apple sauce! Chutney can be made several days in advance and refrigerated, or frozen and served any time. Variation: If you like it spicy, try using habaneros instead of jalapenos!

Provided by NetDiva Amy

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

4 -6 pork chops
salt
pepper
4 -6 teaspoons minced garlic
4 -6 teaspoons olive oil
2 granny smith apples
fresh ginger
2 tablespoons minced garlic
1 -2 fresh jalapeno pepper
2 chopped green onions
2 tablespoons lemon juice
1/4 cup apple cider vinegar
1/8 cup golden raisin
1 1/4 cups sugar

Steps:

  • Place pork chops in baking dish.
  • Salt and pepper both sides.
  • Drizzle about 1 tsp per chop over top and spread minced garlic thinly over top.
  • Cook at 375°F for about 45 minutes.
  • Peel, core, and chop apples into 1 inch pieces.
  • Place apples in saucepan with lemon juice, garlic, sugar and vinegar.
  • Peel ginger. You want about as much as the size of the top digit of your thumb. Mince it finely and add to pot.
  • Mince jalapeños and onions and add to pot.
  • Bring mixture to a boil. Then cover and simmer on low, stirring frequently.
  • When apples start to become soft (about 30 min), add in raisins.
  • Simmer over medium heat until apples are very soft. Turn off heat and mash with a potato masher. Leave it pretty chunky.
  • Serve pork chops with about 1/8-1/4 cup of the apple chutney over the top.

Nutrition Facts : Calories 574.1, Fat 18.9, SaturatedFat 5.6, Cholesterol 75, Sodium 71.8, Carbohydrate 79.5, Fiber 2.3, Sugar 72.9, Protein 23.5

GINGER-APPLE PORK CHOPS



Ginger-Apple Pork Chops image

A gingersnap-apple filling makes these stuffed pork chops a special weeknight meal.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (1 inch thick and 8 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 can (21 ounces) apple pie filling
12 gingersnaps, crumbled
2 tablespoons cornstarch
2 cups unsweetened apple juice

Steps:

  • Cut a pocket in each pork chop. Sprinkle with salt and pepper. In a large skillet, brown chops in oil on both sides. Cool for 5 minutes. Combine the pie filling and gingersnaps; stuff some of the mixture into the pocket of each chop. Set remaining mixture aside. , Secure pork with toothpicks. Place in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 160°. Discard toothpicks. , In a small saucepan, combine cornstarch and apple juice until smooth. Stir in reserved pie filling mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork chops.

Nutrition Facts : Calories 530 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 594mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 44g protein.

GINGER-HONEY GLAZED BARBECUED PORK CHOPS



Ginger-Honey Glazed Barbecued Pork Chops image

A quick and easy low fat and low carb recipe adapted from a weight loss tracking website's newsletter.

Provided by lauralie41

Categories     Pork

Time 25m

Yield 1 pork chop, 6 serving(s)

Number Of Ingredients 6

1/3 cup honey
1/3 cup low sodium soy sauce
1/3 cup rice vinegar
2 garlic cloves, crushed
1 tablespoon gingerroot, freshly grated
6 pork loin chops, center-cut, boneless about 1 inch thick

Steps:

  • In a small saucepan combine the honey, soy sauce, vinegar, garlic and ginger. Over high heat cook until mixture reduces by half. Set aside to cool.
  • Spray the grill grate with non-stick spray or wipe down well with oil, preheat grill to medium-high.
  • Season the pork chops with salt and pepper.
  • Grill the chops on each side for approximately 4 to 6 minutes depending on thickness. Brush the honey mixture on both sides of the chops and grill 2 to 3 minutes more on each side.
  • Remove from grill and place chops on platter. Drizzle the remaining honey mixture over them and serve.

GINGER PORK CHOPS WITH CARAMELIZED ONIONS



Ginger Pork Chops with Caramelized Onions image

I created this recipe in my kitchen as a way to add a little Asian flavor to my pork chops. The caramelized onions were an afterthought, but I think they add a nice touch.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 16

2/3 cup water
2/3 cup soy sauce
3 tablespoons packed brown sugar
1 teaspoon ground ginger
2 garlic cloves, minced
1/8 teaspoon cayenne pepper
4 bone-in pork loin chops (1 inch thick and 7 ounces each)
2 tablespoons canola oil
1 tablespoon cornstarch
1/4 cup cold water
CARAMALIZED ONIONS:
2 large sweet onions, sliced and separated into rings
2 tablespoons canola oil
1/4 cup ginger ale or chicken broth
1/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a small bowl, combine the first six ingredients. Pour half the marinade in a large resealable plastic bag. Add pork chops; seal bag and refrigerate for 2 hours, turning once. Cover and refrigerate remaining marinade., Discard marinade from pork. In a large skillet over medium heat, cook pork chops in oil for 3 minutes per side or until golden brown. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a thermometer reads 160°. Remove chops from skillet; set aside and keep warm. , Combine cornstarch and cold water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and clear. , Meanwhile, toss onions in oil in a large skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally. Uncover; cook and stir for 15 minutes or until golden brown. Stir in the ginger ale, salt and cayenne; cook 5 minutes longer. Top each chop with caramelized onions and serve with sauce.

Nutrition Facts :

GINGER LIME PORK CHOPS



Ginger Lime Pork Chops image

I was looking through one of my old cookbooks for some new inspiration and came across this recipe. Since I had some beautiful fresh limes, I gave it a go. The meat comes out so beautifully tender and flavourful. The minimum marinating time is 1 hour but if you can marinate the chops longer, by all means do so. Marinating time is included in the prep time.

Provided by Irmgard

Categories     Lime

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork loin chops, around 1-inch thick
2 limes
1/4 cup vegetable oil
1 tablespoon fresh ginger, grated
1 teaspoon ground coriander
1/2 teaspoon ground cumin

Steps:

  • Trim the fat from the pork chops.
  • Place in a single layer in a dish.
  • Grate the zest and squeeze the juice from the limes.
  • Combine the juice and zest with the oil, ginger, coriander and cumin and mix well.
  • Pour over the chops, cover and refrigerate for at least 1 hour, or preferably over night, turning occasionally.
  • Barbeque over medium hot coals about 8 to 10 minutes on each side or until faintly pink on the inside, basting often with the marinade.

Nutrition Facts : Calories 390, Fat 33.7, SaturatedFat 9.2, Cholesterol 68.8, Sodium 57.5, Carbohydrate 4.2, Fiber 1.2, Sugar 0.6, Protein 18.3

Tips:

  • Use fresh pork chops: Fresh pork chops are more tender and flavorful than frozen pork chops. If you must use frozen pork chops, thaw them completely in the refrigerator before cooking.
  • Marinate the pork chops: Marinating the pork chops in a flavorful marinade will help to tenderize them and add flavor. You can use a variety of marinades, but a simple marinade made with olive oil, garlic, and herbs is a good place to start.
  • Cook the pork chops over medium heat: Cooking the pork chops over medium heat will help to prevent them from drying out. If you cook the pork chops over high heat, they will brown too quickly and become tough.
  • Use a meat thermometer: A meat thermometer is the best way to ensure that the pork chops are cooked to the proper internal temperature. Pork chops should be cooked to an internal temperature of 145 degrees Fahrenheit.
  • Let the pork chops rest before serving: Letting the pork chops rest before serving will help them to retain their juices and become more tender.

Conclusion:

Ginger pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. The ginger marinade adds a flavorful and slightly spicy kick to the pork chops, and the pork chops are cooked to perfection in the oven. Serve the ginger pork chops with your favorite sides, such as rice, vegetables, or mashed potatoes.

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