Prep 10 mins
Cook 25 mins
Adapted from original recipe in the American Heart Association Cookbook. Often served with basmati, couscous, or orzo
- 1⁄2 cup soy sauce
- 2 tablespoons olive oil
- 1⁄2 teaspoon garlic powder or 1⁄2 teaspoon granulated garlic
- 1⁄4 cup brown sugar
- 1 teaspoon powdered ginger
- 1 teaspoon pepper
- 8 boneless pork chops, center-cut, fairly thick ones so they don't dry out on the grill
- combine marinade ingredients and pour over chops.
- let sit overnight in refrigerator.
- On grill, sear on high for 3-4 minutes, then lower temp if using gas, or move away from direct heat, close grill lid& grill about 20 min or until juices run clear.
- When we do a extras of these for the freezer, we UNDERCOOK them by about 1/2.
- When reheated, they turn out tender and moist.
- Serve sliced and fanned out on the plate.
Just home from holidays, and no time for shopping, I didn't have any pork chops, but this sounded so good I had to try it. I did have a pork tenderloin , so I cut it into 1 1/2 inch slices, made the marinade and left it overnight. (had no garlic powder, so I used 2 fresh cloves, smashed and 2 teaspoons of fresh grated ginger.) It was wonderful!! a keeper and we will do it again, but next time with the pork chops. Thanks Margaret3!!
Me and my family have been eating dry bland pork-chops. This marinade is so amazing when ever we have pork-chops this is the way to go!! Also the soy-sauce was not over powering!
Delicious!! This recipe has amazing flavour & I only actually marinated the chops for about 5 hours (I did turn them in the marinade every half hour or so). I omitted the oil & used half the ingredients for 2 pork chops. If you are a novice with the grill like I am, watch the chops carefully - I had a little bit of burning that may have happened so quickly due to the sugar in the marinade.