Best 11 Grilled Thai Ginger Garlic Pork Chops Recipes

GRILLED ASIAN GINGER PORK CHOPS

Steps:

• In a large bowl, combine the Mazola® Corn Oil, vinegar, Worcestershire sauce, spices, garlic, and ginger; stir to combine.
• Add pork chops to either a food-safe storage bag or dish and coat with the marinade. Make sure each chop is fully coated. Allow pork chops to marinade for at least 15 minutes.
• Heat grill to medium heat.
• Place marinaded pork chops on the grill and cook for about 6-7 minutes per side. The internal temperature should be at least 145 degrees Fahrenheit.
• Allow pork chops to rest for 2-3 minutes and enjoy!

STICKY GARLIC PORK CHOPS

Steps:

• Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
• Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
• Remove chops to a plate, scraping any excess marinade back into the baking dish.
• Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
• Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
• Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
• Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

GRILLED THAI GINGER-GARLIC PORK CHOPS

Steps:

• In a bowl, combine the lemongrass, cilantro, mint, ginger, garlic, sugar and lime zest. Stir in the fish sauce, soy sauce, pineapple juice, and oil. Put the chops in a large zip-top bag and pour in the marinade. Seal the bag, squeeze out the excess air and refrigerate for 8 hours or overnight, turning the bag occasionally.
• When you're ready to grill the chops, remove them from the marinade and drain off and discard the liquid. It's okay if some solids adhere to the chops.
• Build and light a charcoal fire with coals banked on one side only. If using a gas grill, set one side to medium high and leave the other side off. When the fire is medium hot (you'll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over the heat. Sear them for about 2 minutes per side, and then use tongs to move them to the area with no direct heat, arranging them so the bone side of the chop (if there is one) faces the heat (the bone acts as a barrier to the heat). Cover the grill and cook the chops indirectly until their internal temperature reaches 145° to 150°F, another 3 to 5 minutes per side.
• Transfer the chops to a clean platter and let them rest for 5 minutes so the juices redistribute and the chops finish cooking. Sprinkle with more cilantro and mint and serve with the lime wedges.

GRILLED ASIAN GINGER PORK CHOPS

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.

GARLIC-GRILLED PORK CHOPS

Steps:

• Combine all ingredients in a large bowl.
• Marinate 4 to 6 hours in refrigerator.
• Grill 5 inches from heat, basting with marinade several times.

THAI PORK CHOPS

Steps:

• Heat the oil in a large nonstick skillet over medium high heat until hot.
• Add the pork chops and cook for 10 min, turning once or until it is no longer pink in the center.
• Remove to a plate and cover with foil while you prepare the sauce.
• Reduce the heat to medium and add the jalapeno peppers and garlic to the skillet. If you need to add a little more oil to the skillet, do so now.
• Cook for 1-2 min or until softened, stirring occasionally.
• Stir in the fish sauce and sugar.
• Bring to a boil and boil for 1 minute.
• Pour the sauce over the pork chops and sprinkle with the chopped cilantro and peanuts.

GRILLED ROSEMARY GARLIC PORK CHOPS

Steps:

• Combine all ingredients for marinade in a shallow pan.
• Add chops and toss well with mixture to coat evenly.
• Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
• Grill over medium high heat for about 20 minutes.

BASIL-GARLIC GRILLED PORK CHOPS

Steps:

• Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

THAI-STYLE GRILLED PORK TENDERLOIN

Steps:

• For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
• For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
• Weave 2 pieces of pork onto each skewer.
• For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
• For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
• Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
• Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

2-STEP GARLIC PORK CHOPS

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat.
• Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides.
• Remove the chops and set aside.
• Stir the soup and milk into the skillet. Heat to a boil.
• Return the chops to the skillet and reduce the heat to low.
• Cover and cook for 5 minutes or until the chops are slightly pink in the center *.
• TIP: Campbell's Kitchen Tip: I use Campbell's® Cream of Mushroom with Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the garlic.
• *The internal temperature of the pork chops should reach 160°F.
• This recipe is also on the Campbell's page used with Chicken.

PORK CHOPS WITH GARLIC AND GINGER

Steps:

• Place pork chops, soy sauce, ginger garlic and black pepperinto a large resealable plastic bag.
• Shake well to combine flavors.
• Refrigerate for at least two hours, longer if possible.
• Heat oven to 350 degrees.
• In shallow dish combine breadcrumbs and sesame seeds, coat chops on all sides.
• Place on a baking sheet, sprayed with cooking spray, and bake approximately 45 mins.