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."

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

On Sale

What's on sale near you.

Directions

  • 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).
  • profile image

Your rating

Cancel
Submit

Reviews

18
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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,...