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Orange-Ginger Pork Chops Recipe

Originally published as Orange-Ginger Pork Chops in Light & Tasty August/September 2001, p37

I am in love with this recipe for Orange-Ginger Pork Chops Recipe. I can imagine enjoying this during the summer with Three Cheese Grilled Potatoes and a salad.  There is nothing better than the sweet and savory taste of ginger and orange together.

Orange-Ginger Pork Chops Recipe
  • 4 teaspoons minced fresh ginger root or you can use 1-2 drops ginger essential oil
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • ½ cup sherry or chicken broth
  • ¼ cup honey
  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoon sesame seeds
  • 1 tablespoon grated orange peel
  • ¾ teaspoon hot pepper sauce
  • 4 bone-in pork loin chop (6 ounces each)
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  1. In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange peel and hot pepper sauce. Pour ½ cup into a small bowl; set aside. Pour remaining marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
  2. Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened.
  3. Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce. Yield: 4 servings.

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Thank You Taste Of Home for the picture and recipe!

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