This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 2½ hrs

Succulent Pork Chops

Read Reviews (13)

"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." — prell2k4

Ingredients Edit and Save

Watch video tips and tricks

Oven-Fried Pork Chops

Pork Chops with Apple Cider Glaze

Golden Pork Chops

Marinated Baked Pork Chops

Pork Chops for the Slow Cooker

Famous Pork Chops

Pork Chops with Apples

Molasses-Brined Pork Chops

Easy Pan-Fried Pork Chops

Garlic: Fresh Vs. Powdered

Types of Salt

Types of Cooking Oil

Original recipe makes 4 servings Change Servings

1/2 teaspoon minced garlic
1/4 teaspoon ginger paste
1/2 teaspoon dried sage

1 teaspoon kosher salt
4 boneless pork chops
2 tablespoons olive oil

Check All Add to Shopping List

Directions

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.
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.
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).

Kitchen-Friendly View

PREP 5 mins
COOK 15 mins
READY IN 2 hrs 20 mins

ADVERTISE WITH US

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.

—prell2k4

See full review »

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.

—Sarah Jo

See full review »

15 Ratings

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.

—furry50

See full review »

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.

—kimlandziak

See full review »

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.

—Dranny

See full review »

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!

—COUNTRYLINK

See full review »

Jul 25, 2011

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

—Rex Hutcheson

See full review »

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.

—SCC

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Succulent Pork Chops

Succulent Grilled Hickory Pork Chops

Cajun Spiced Pork Chops

Mahogany Pork Chops

Honey Mustard Pork Chops

Basil-Garlic Grilled Pork Chops

Honey Dijon Pork Chops

Original Ranch Pork Chops

Pork Chops with Delicious Gravy

Easy Slow Cooker Sweet and Sour Pork Chops

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Succulent Pork Chops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 188
Calories from Fat: 127

% Daily Value *
Total Fat 14.1g 22 %
Saturated Fat 3.6g 18 %
Cholesterol 38mg 13 %
Sodium 507mg 20 %
** Potassium 243mg 7 %
Total Carbohydrates 0.4g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 14.3g 29 %
** Sugars 0g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 5 %
** Thiamin 39 %
** Niacin 43 %
** Vitamin B6 13 %
** Magnesium 5 %
** Folate 2 %

* 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.