Ginger-Marinated Chops

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Party with Pork

Prep Time: 5 minutes
Cook Time: 15 minutes

4 boneless pork loin chops, 1 1/2-inches thick
2 cups dry white wine
1/2 cup sliced green onions
4 tablespoons fresh ginger, grated
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic , crushed

Combine all ingredients in a self-sealing bag; seal bag and refrigerate 4-24 hours.

Remove pork from marinade; discarding marinade. Prepare medium-hot fire in kettle-style grill. Grill chops for 12-15 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4

*Oven method: Marinate chops as directed. Heat oven to 375 degrees F. Drain chops; discard marinade. Place chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 145 degrees F., 35-40 minutes. Allow to rest 3-5 minutes before serving.

The flavor combo of ginger, garlic, soy and sesame makes these chops special; grilling them keeps you out of the kitchen. Serve with purchased cole slaw and warmed tortillas.

Calories: 293 calories
Protein: 36 grams
Fat: 12 grams
Sodium: 228 milligrams
Cholesterol: 97 milligrams
Saturated Fat: 4 grams
Carbohydrates: 1 grams
Fiber: 0 grams

Random Safety Tip:

Cover a plate with plastic wrap to carry pork to the grill. Throw away. Use the clean plate carry food back in!

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Buying/Handling/Storing Tip:

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher
It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.
More Butcher Tips

About the Cut
Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.
Learn About the Pork Cuts

Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

More about this cooking method

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