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Asian Marinated Pork Chops

(3 Votes)
SERVES
4
CHILL TIME
2 Hr
COOK TIME
10 Min
READY IN
2 Hr 10 Min

Store-bought marinades can be okay, but why not make your own in minutes for a fraction of the cost? These Asian Marinated Pork Chops will melt in your mouth, and each bite is packed with great taste!

What You'll Need:
  • 1/2 cup soy sauce
  • 1/2 cup lemon juice
  • 2 tablespoons ground ginger
  • 1 teaspoon minced garlic
  • 4 (3/4-inch) pork loin chops (1-1/2 to 2 pounds total)
  • 3 tablespoons butter
What To Do:
  1. In a small bowl, combine soy sauce, lemon juice, ginger, and garlic; mix well.
     
  2. Place chops in a 9- x 13-inch baking dish and pour soy sauce mixture over top, turning chops to coat thoroughly. Cover and chill 2 hours, turning after 1 hour. Remove chops from marinade and discard marinade.
     
  3. In a large skillet over medium heat, melt butter; cook chops 5 to 7 minutes per side, or until cooked through. Serve immediately.
Notes
  • Take a look at some of our other delicious pork chop recipes!
     
  • If you prefer to not use butter to cook the pork chops, you can substitute either peanut oil or light sesame oil. 
     
  • To make a sauce for the pork chops, reseve the marinade and bring it to a boil. Simmer 2 to 3 minutes, the pour over the chops.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I was always told NOT to use the marinade that had raw meat marinaded in it. And I see that you are using it for making sauce for the pork chops. Which is right? And I always marinate my meat overnight. Is this alright?

You can use the marinade if you boil it for several minutes. Do not use marinade without boiling first. It is definitely okay to marinate overnight. While marinating for less time works, marinating overnight will enhance the flavor even more so.

Delicious! Very simple to make with great flavor.

My question about this recipe is the amount of the ginger. It calls for 2 tablespoons of ground ginger, shouldn't it be 2 teaspoons of ground ginger? Since ground ginger is stronger than fresh, or should it be 2T grated fresh ginger? Just sounds like way too much ginger.

Since we aren't marinating the chops overnight, the amount of ginger required to get enough flavor in such a short time may seem like a lot but it's actually just right. And since you discard the marinade afterwards and not use it to pour back over the chops, you won't get a too intense ginger flavor. Enjoy!

Use the amount of ginger you want according to your taste. If you feel it is too much, then use 2 tsps.

Grated fresh ginger is even better than powdered. Adds tang.

An easy way to always have 'fresh' ginger is to purchase a jar of minced ginger in the Asian section of your grocery store. Almost as good, and no leftover root withering away in your fridge. This looks delish, I'll be trying it.

i love these things. i make them and everyone in my family just comes running so i have to make extra just so i can have one.

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