Orange-Ginger Pork Chops Recipe
Orange-Ginger Pork Chops Recipe photo by Taste of Home
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Orange-Ginger Pork Chops Recipe

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Basting chops with this tangy sauce makes them extremely tender and savory. My family requests this dish for the terrific taste. I make it for them often because it's on the lighter side. —Lynette Randleman of Buffalo, Wyoming
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 4 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1/2 cup sherry or chicken broth
  • 1/4 cup honey
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon sesame seeds
  • 1 tablespoon grated orange peel
  • 3/4 teaspoon hot pepper sauce
  • 4 bone-in pork loin chop (6 ounces each)
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Nutritional Facts

1 each: 243 calories, 9g fat (2g saturated fat), 58mg cholesterol, 501mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange peel and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
  2. Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened.
  3. Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce. Yield: 4 servings.
Originally published as Orange-Ginger Pork Chops in Light & Tasty August/September 2001, p37

Light-Bodied White Wine

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

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nesta85way User ID: 4237976 80604
Reviewed Jan. 21, 2011

"I liked it, but my husband said there was too much sherry in it, so much so that it overpowered any other flavor. Next time, I'll half it with broth.

For what it's worth, I baked it in the oven in the marinade. I don't have the patience for the broiler, and am apt to burn it that way, anyway.
The only modification is I didn't cook the ginger and garlic in oil. I left the oil out. I didn't realize until it was too late I was supposed to saute them."

senzascusa User ID: 2756822 105005
Reviewed Dec. 4, 2010

"This was just okay for us. I thought the recipe looked fantastic and even used the sherry and all. Only ingredient I didn't have was sesame seeds, but I don't think they would have improved our overall impression. They tasted fine, but there are so many better pork recipes out there I wouldn't bother with this one again. The sauce was surprisingly orange flavored considering there was only grated peel in there and no juice. No a bad recipe, but not one I'm excited about."

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