Ginger Soy Pork Chops Recipe
Ginger Soy Pork Chops Recipe photo by Taste of Home

Ginger Soy Pork Chops Recipe

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"As pork raisers, we've served pork many different ways, and this is our absolute favorite," notes Alice Hermes of Glen Ullin, North Dakota. "One of our daughters went to state competition in 4-H when she entered these tangy chops seasoned with soy sauce, ginger and garlic."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 cup soy sauce
  • 1/4 cup diced green pepper
  • 1/4 cup packed brown sugar
  • 4 teaspoons chopped onion
  • 1/2 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 4 pork loin chops (1 inch thick)
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water


  1. In a blender, combine the soy sauce, green pepper, brown sugar, onion, ginger and garlic; cover and process until smooth. Set aside 2 tablespoons for sauce. Pour the remaining marinade into a large resealable plastic bag or shallow glass container. Add pork chops and turn to coat. Seal or cover and refrigerate for 8 hours or overnight; drain and discard marinade.
  2. Grill chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
  3. In a saucepan, combine the sugar, cornstarch, water and reserved soy sauce mixture; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops. Yield: 4 servings.
Originally published as Favorite Pork Chops in Quick Cooking September/October 2000, p22

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 May. 15, 2015

"Way too salty!"

Reviewed Apr. 13, 2012

"This has become our favorite recipe for chops!

Only thing i change is to use low sodium soy sauce. YUM"

Reviewed Nov. 9, 2011


Reviewed Apr. 10, 2011

"My dear husband really liked them and even recommended them to friends."

Reviewed Nov. 28, 2010

"These were fabulous. I halved the recipie for the maranade, and I did general guessing on the vegetables because I didn't want to chop them up when I would be pulverizing them in the blender later."

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