Ginger and Garlic Pork Chops

    (80)
    3 hours

    The longer you marinade pork chops in this garlic-ginger mixture the better the results. You can bake the chops with a sesame and breadcrumb crust, or barbecue them.


    83 people made this

    Ingredients
    Serves: 4 

    • 4 thick cut pork loin chops
    • 225ml soy sauce
    • 8 slices fresh root ginger
    • 4 cloves garlic, sliced
    • 1 teaspoon freshly ground black pepper
    • 100g dried breadcrumbs
    • 2 tablespoons sesame seeds

    Directions
    Preparation:15min  ›  Cook:45min  ›  Extra time:2hours marinating  ›  Ready in:3hours 

    1. Place pork chops, soy sauce, ginger, garlic and black pepper into a large, resealable, plastic bag. Shake the bag gently to combine everything, and refrigerate for at least 2 hours. (It's even better if you do it in the morning and leave in the refrigerator to sit all day.)
    2. Heat oven to 180 degrees C.
    3. In a shallow dish, combine breadcrumbs and sesame seeds. Remove chops from marinade, making sure there are no ginger slices clinging to the meat, and lay them in the crumb mixture to coat. If you like, place pieces of garlic from the marinade on the chops. Place chops on a baking tray.
    4. Bake for approximately 45 minutes, or until done.

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    Reviews and Ratings
    Global Ratings:
    (80)

    Reviews in English (60)

    JoeyJoanK
    1

    flavorful, moist, tender meat with a delightful coating. Adding the to my favorite pork chop recipes.  -  14 May 2013

    by
    8

    These pork chops are interesting. I am not sure I cared for the combination of the marinade and the breading. It just didn't mesh well in my opinion.  -  21 Dec 2003  (Review from Allrecipes USA and Canada)

    by
    6

    I wish I would have read the reviews before making these chops. I agree- they were just way too salty. The soy sauce overpowered the garlic and ginger, I couldn't taste them at all. I will try again and cut the soy sauce in half, use pineapple or orange juice, and more ginger.  -  03 Jan 2007  (Review from Allrecipes USA and Canada)

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