Orange-Ginger Grilled Pork Chops

Total Time
6hrs 20mins
Prep 6 hrs
Cook 20 mins

If you are planning to make more than 4 chops, then double the marinade/sauce ingredients. Plan ahead the chops need to marinade for a minimum of 6 hours or up to 24 hours --- this is very good!

Ingredients Nutrition


  1. Pierce small holes in both sides or the pork chops.
  2. In a bowl stir together the sherry, honey, soy sauce, sesame seeds, orange peel, hot pepper sauce, ginger, garlic and black pepper.
  3. Pour about 1/2 cup marinade into a small bowl; set aside.
  4. Pour the remaining marinade (with green onion pieces) into a large resealable bag; add in the pork chops.
  5. Seal the bag and turn to coat.
  6. Refrigerate for 6 hours or up to 24 hours.
  7. When ready to grill, in a small saucepan combine the cornstarch with water until smooth; add in the reserved 1/2 cup marinade; bring to a boil and cook for about 1 minute, or until thickened.
  8. Drain and discard the marinade from the pork.
  9. Season the pork chops with salt and pepper.
  10. Heat grill to medium heat and grill the chops about 4 minutes.
  11. Turn the chops and baste with a small amount sauce; grill for about 15-20 minutes longer, or until the chops are cooked through, basting again towards the end of cooking.
  12. Serve any remaining sauce with the chops.
  13. Delicious!


Most Helpful

This recipe made a VERY moist and tender pork chop. I only wished that they had more of the marinade flavor and THEN I read the recipe again and realized I neglected to glaze them while they cooked. I am sure adding this step will increase the flavor next time ( and there will be a next time ). I also successfully froze my pork chops in the marinade.

Patti O'Furniture May 13, 2009

Oh yummy, yummy, yum! We all loved it, Kitten! This is now a weekly request and is my new favorite for pork chops!

FLFroggie January 31, 2009

Thanks for another great recipe! I left out the sherry and green onions, as I didn't have any. Used chicken broth in place of the sherry. My kids wouldn't eat it (too spicy), but we loved it. Plan to make this again.

susan_k09 May 31, 2007

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