Asian Marinated Pork Chops

SERVES: 4

CHILL TIME: 2 Hr

COOK TIME: 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

In a small bowl, combine soy sauce, lemon juice, ginger, and garlic; mix well.
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.
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.

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 309
Calories from Fat 154
Total Fat 17g 26 %
Saturated Fat 8.4g 42 %
Trans Fat 0.4g 0 %
Protein 32g 64 %

Amount Per Serving % Daily Value *
Cholesterol 93mg 31 %
Sodium 2,146mg 89 %
Total Carbohydrates 6.3g 2 %
Dietary Fiber 0.8g 3 %
Sugars 1.5g 0 %

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hopeanjl

Jul 15, 2014

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?

Test Kitchen Team

Jul 16, 2014

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.

icen

Jul 10, 2014

Delicious! Very simple to make with great flavor.

mamascooken2

Nov 13, 2013

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.

Test Kitchen Team

Nov 15, 2013

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!

Member 7897238

Jan 31, 2014

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

marjohn

Sep 16, 2013

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

Festie1

Sep 16, 2013

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.