Grilled Ginger-Soy Pork Chops (The World’s Best Pork Chops)
When I used to organize catered houseboat trips, a Lake Powell guest called these Grilled Ginger-Soy Pork Chops “The World’s Best Pork Chops” and I’ve been calling them that ever since. And these tasty and easy pork chops are low-carb, Keto, low-glycemic, dairy-free, and gluten-free (with gluten-free soy sauce)! Use Grilling Recipes to find more recipes like this one.
This week my long-time friend Marlys is visiting Utah, so there’s not much cooking going on at my house while we’re sampling some of my favorite Salt lake City restaurants. So that means there’s no new recipe today; instead I’m reminding you to make these favorite Grilled Ginger-Soy Pork Chops. These pork chops are something I’ve been making for more than 20 years, and when I used to cater houseboat trips at Lake Powell, everyone loved this recipe and one client called them “The World’s Best Pork Chops.” Since then I’ve made them over and over for guests, and they’ve always been a hit.
In the Lake Powell days I used to make these pork chops with vermouth as the tenderizing ingredient in the marinade, but every time I gave someone the recipe they didn’t have vermouth, so I’ve been using rice vinegar in this recipe for the last few years. These pork chops are so good I’d cook them all winter long on a stove-top grill pan with ridges if it wasn’t grilling season, so try that if you don’t have an outdoor grill. And if you’re a fan of pork cooked on the grill, check below for even more tasty low-carb grilled pork.
Preparing the Meat for Grilled Ginger-Soy Pork Chops:
- I used to make this with boneless pork chops, but now I prefer this recipe with bone-in pork chops that have a little bit of marbling.
- Trimming is optional, but I like to trim some of the fat and the top two photos show how my pork chops looked before and after I trimmed them.
- Put the chops into a heavy Ziploc bag or a flat plastic container with a tight lid.
- Whisk together the oil, soy sauce, rice vinegar, dried chile flakes, ginger puree, garlic puree, and dried mustard to make the marinade.
- Pour the marinade over the pork chops and let them marinate in the fridge for 6-8 hours (or a little longer won’t hurt.)
Cooking Grilled Ginger-Soy Pork Chops:
- Spray grill with non-stick spray and preheat the grill to medium-high while you drain pork chops and let them come to room temperature.
- When the grill is hot, lay pork chops at an angle across the grill grates. Cook 4-5 minutes (or until you see the grill marks when you lift up the edge.)
- Then rotate the pork chops so they’re at the opposite angle on the grill grates. Cook 4-5 minutes more on the first side (or until you see nice criss-cross marks when you lift up the edge.)
- Then turn the pork chops over and cook 4-5 minutes more on the second side.
- Actual cooking time will depend on how thick your pork chops are; pork chops should feel firm but not hard to the touch when they’re done.
- For best results, use an Instant Read Meat Thermometer and cook pork until it reaches an internal temperature of 145F.
- Serve Grilled Ginger Soy Pork Chops hot and enjoy!
Make it a Low-Carb Meal:
The pork chop in the photo is just served with a simple salad of lettuce and olives with purchased low-carb vinaigrette, but this would be great served with Raw Asparagus, Radish, and Feta Low-Carb Salad or Spicy Mexican Slaw for a low-carb meal.
More Low-Carb Grilled Pork:
Chile-Mustard Pork Kabobs ~ Kalyn’s Kitchen
Low-Carb Greek Seasoned Pork Chops with Lemon and Oregano ~ Kalyn’s Kitchen
Kalyn’s Souvlaki ~ Kalyn’s Kitchen
Grilled Ginger-Soy Pork Chops or World's Best Pork Chops
This recipe for Grilled Ginger-Soy Pork Chops was declared “The World’s Best Pork Chops” when I made them for clients at Lake Powell.
- 6 bone-in pork chops
- 1/4 cup peanut oil (or other high-heat oil)
- 1/4 cup soy sauce or coconut aminos
- 1/4 cup rice vinegar (not seasoned rice vinegar which contains sugar)
- 1 tsp. dried chili pepper flakes (see notes)
- 2 tsp. ginger puree (also called ground ginger)
- 2 tsp. garlic puree (also called ground garlic)
- 1 tsp. dried mustard
- Trim some fat from pork chops as desired and place them in a Ziploc bag or flat plastic container with a tight fitting lid.
- Mix together the oil, soy sauce, rice vinegar, dried chile flakes, ginger puree, garlic puree, and dried mustard to make the marinade.
- Pour marinade over the pork chops and marinate 6-8 hours or longer.
- When you’re ready to cook, take the pork chops out of the fridge, drain in a colander placed in the sink, and let them come to room temperature.
- Spray grill with non-stick grilling spray and preheat grill to medium hot.
- Lay pork chops at an angle to the grill grates and cook 4-5 minutes (or until you see nice grill marks when you lift up the edge.)
- Rotate the pork chops so they’re going at the opposite angle on the grill grates and cook 4-5 minutes more (or until you see nice criss-cross marks when you lift up the edge.)
- Turn pork chops over and cook 4-5 minutes more on the second side, or until the pork chops feel firm, but not hard to the touch. (Actual cooking time will depend on the thickness of the pork chops.
- Use an Instant Read Meat Thermometer and cook to a temperature of 145F for best results.
I used Aleppo Pepper for this recipe. You could use cayenne pepper, but reduce the amount by quite a bit.
Recipe created by Kalyn and cooked many times at Lake Powell for houseboat clients.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Ginger-Soy Pork Chops are a great main dish for any phase of the South Beach Diet, and low-carb eating plans, including Paleo or Whole 30 if you use coconut aminos and an approved oil.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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