Succulent Pork Chops

Succulent Pork Chops

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."

Ingredients 2 h 20 m {{adjustedServings}} servings 188 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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

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  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 18

  1. 21 Ratings


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.


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.


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.