- 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 zest
- 3/4 teaspoon hot pepper sauce
- 4 bone-in pork loin chop (6 ounces each)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 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 zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour.
- 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.
- Drain and discard marinade from pork. On a lightly oiled 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.
Reviews forOrange-Ginger Pork Chops
"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."
"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."