Grilled Ginger-Soy Pork Chops or 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 these tasty pork chops are low-carb, Keto, low-glycemic, gluten-free (with gluten-free soy sauce), South Beach Diet friendly, and easy to cook! Use the Diet-Type Index to find more recipes like this one.
This favorite recipe for Grilled Ginger-Soy Pork Chops is 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. In the Lake Powell days I used to make this 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 used rice vinegar in this recipe for the last few years.<.p<
These are the pork chops I made when my sister Pam and some of her family came to dinner (and my brother in law made history by asking for seconds on vegetables) and my niece’s husband Nick told me I could definitely say that the pork chops and vegetables were greatly enjoyed by everyone! These pork chops are so good I’d cook them all winter long on a stove-top grill pan with ridges, so try that if you don’t have an outdoor grill.
(Grilled Ginger-Soy Pork Chops were updated with better photos and step-by-step instructions, September 2013.)
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. (For the South Beach Diet, the rule is less than 10% fat, so some of the fat on the edges has to be trimmed.)
Here’s how my pork chops looked 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. (Replace the soy sauce with coconut aminos and use an approved oil to make this Paleo.)
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.)
I cooked one pork chop separately to photograph. Preheat the grill to medium-high and 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.
Serve hot and enjoy! For a low-carb meal this would be great served with Roasted Spicy Cauliflower or The BEST Easy Cauliflower Rice with Garlic and Green Onions.
Grilled Ginger-Soy Pork Chops
(4-6 servings, recipe created by Kalyn)
4-6 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 (I used Aleppo Pepper. You could use cayenne pepper, but reduce the amount by quite a bit.)
2 tsp. ginger puree (also called ground ginger)
2 tsp. garlic puree (also called ground garlic)
1 tsp. dried mustard
Trim all fat from pork chops 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 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 a digital meat thermometer and cook to a temperature of 145F if you want to be more precise.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a great main dish for any phase of the South Beach Diet, and most other 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.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Ideas with Pork:
Slow Cooker Pork Recipes Photo Index Page ~ Slow Cooker from Scratch
Grilled Lime and Chipotle Pork Chops ~ Kalyn’s Kitchen
Grilled Pork Chops with Garlic Lime Sauce ~ Dine and Dish
Kalyn’s Souvlaki ~ Kalyn’s Kitchen