Succulent Pork Chops Recipe -
Succulent Pork Chops Recipe

Succulent Pork Chops

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"Great tasting pork chops that are great on the grill or pan fried. These chops come out tasty and juicy with just a few seasonings. This is a favorite of my family. To ease preparation you can season and then freeze. Defrost as you would normally and they are ready to cook. This seasoning also works well by seasoning meat prior to freezing. The longer it sits on the chops the better."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    2 hrs 20 mins


  1. Whisk together the garlic, ginger, sage, and salt in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least two hours.
  2. Heat olive oil in a skillet on medium-high or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
  3. Cook until the pork is no longer pink in the center, about 7 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2009

I am the submitter of this recipe. You need to add the olive oil to the rest of the seasonings while marinating or coat each chop and then put the seasoning on the chop, even if freezing. Then no additional oil is needed to either pan fry or grill.

Most Helpful Critical Review
Nov 04, 2009

IMO, these were just okay. I made one change, using rosemary instead of ginger. I know that's a major change but I really wanted the seasoning to flow well with dinner. It was good, but not WOW fantastic.

Aug 30, 2010

This is the only way I make pork chops now. I follow the ingredients exactly. Usually buy 16 to 20 chops, throw ALL of the ingredients (including oil) in a gallon ziploc bag with 4 chops as soon as I get home from the store and throw them in the freezer. Thaw them our and throw on the grill. Heaven! If you change the recipe and then rate it, you're rating your own choices not this recipe.

Apr 14, 2009

I gave this 4 stars only because I liked the basic recipe but I improvised it quite a bit. I marinated it all day rather than 2 hours with the oil, garlic, and ginger but added red wine vinegar, salt and pepper to it. Then when I cooked it I did so in a pan. About half way through the cooking time I added 1/2 a lemon's worth of juice and some worcestershire sauce. I also added small amounts of water as the pan got dry. My husband and children really enjoyed it and we aren't generally a pork eating family.

Dec 28, 2011

hey abbeypat...this recipe didn't even call for fennel. What the heck? It called for sage. Not fair to give a recipe a low score when you didn't follow it correctly.

Feb 22, 2011

Excellent except I cooked them on the stove for 15 minutes on one side, flipped them over then cooked another 25 on the other.. Yummy... my husband loved them!

Jan 18, 2011

Most of us liked it. Because of time constraits I broiled them in a minioven with some oil covering the bottom of the pan. I used refrigerated mustard, fresh sage, and ground ginger mixed with a little oil and lime juice.

Jul 25, 2011

7-24-11: Ann said this was very good; I thought it a little dry - maybe I overcooked the meat.


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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 507 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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