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Ginger Pork Chops with Caramelized Onions Recipe
Ginger Pork Chops with Caramelized Onions Recipe photo by Taste of Home

Ginger Pork Chops with Caramelized Onions Recipe

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I created this recipe in my kitchen as a way to add a little Asian flavor to my pork chops. The caramelized onions were an afterthought, but I think they add a nice touch.
TOTAL TIME: Prep: 5 min. + marinating Cook: 70 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. + marinating Cook: 70 min.
MAKES: 4 servings


  • 2/3 cup water
  • 2/3 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1/8 teaspoon cayenne pepper
  • 4 bone-in pork loin chops (1 inch thick and 7 ounces each)
  • 2 tablespoons canola oil
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 2 large sweet onions, sliced and separated into rings
  • 2 tablespoons canola oil
  • 1/4 cup ginger ale or chicken broth
  • 1/4 teaspoon salt
  • Dash cayenne pepper


  1. In a small bowl, combine the first six ingredients. Pour half the marinade in a large resealable plastic bag. Add pork chops; seal bag and refrigerate for 2 hours, turning once. Cover and refrigerate remaining marinade.
  2. Discard marinade from pork. In a large skillet over medium heat, cook pork chops in oil for 3 minutes per side or until golden brown. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a meat thermometer reads 160°. Remove chops from skillet; set aside and keep warm.
  3. Combine cornstarch and cold water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and clear.
  4. Meanwhile, toss onions in oil in a large skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally. Uncover; cook and stir for 15 minutes or until golden brown. Stir in the ginger ale, salt and cayenne; cook 5 minutes longer. Top each chop with caramelized onions and serve with sauce. Yield: 4 servings.
Originally published as Ginger Pork Chops with Caramelized Onions in Country Pork 1996, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 18, 2015

"This is delicious. The spices are unexpected and makes it special."

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