Succulent Pork Chops

Succulent Pork Chops

18
prell2k4 17

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 20 m servings 188 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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).

Reviews

18
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 so...

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,...

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.

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!

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...

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

Really good flavor. This was very easy and had good flavor.

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 ...