Salmon with a crust of Parmesan, pesto, and smokehouse pepper. Serve with Greek salad, garlic bread, red wine, asparagus, and freshly cooked green beans.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ teaspoon minced garlic
- ¼ teaspoon ginger paste
- ½ teaspoon dried sage
- 1 teaspoon kosher salt
- 4 boneless pork chops
- 2 tablespoons olive oil
Instructions
- Whisk together the garlic, ginger, sage, and salt in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least two hours.
- Heat olive oil in a skillet on medium-high or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
- Cook until the pork is no longer pink in the center, about 7 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Reviews
This recipe is excellent, my family requests it often now and my mom asked for the recipe. I would suggest having an even thickness across all your pork chops, or hammering them down with a meat hammer if they are uneven. It’s not a must, but it gives me a better peace of mind about them being done all the way, especially since with this recipe you’re just barely getting them to a cooked temperature to retain juiciness.
Pork Chop where nice and tender and moist.
Delicious. Made it as written though with 2 pork chops and marinade for 4 which worked well. Marinated it most of the day. 14 minutes cook time was more than they needed but were still tender and flavorful.
Used thyme instead of sage-came out great
Just so so. Sort of bland.
Some adjustments that I made: added enough brine leftover from some fermented mushrooms and garlic to cover the chop along with some Worcestershire sauce. Also, I added some of those mushrooms and a small onion while cooking until caramelized and then served with some sauerkraut. This was the first time that I have cooked pork chops and it was super easy, thanks to the submitter!
These where absolutely delicious. I used fresh grated ginger, and marinated for about 6 hours. Well worth making.
Sooo yummy!! I made this with baby red mashed potatoes and ranch style beans!!
No just te way the recipe called for. Very good. 2 stars
All I can say it excellent!! My family enjoyed them and my husband even had seconds. I used a tenderloin that I cut into chops and marinated in ziplock baggies overnight then I cooked them in cast iron skillets. I posted a pic too they seared excellent and were very yummy. A new favorite in my house.
Will definitely be making this again. Really like the flavor combination.
While good, the taste of spices didn’t come through. Will double up on them next time while leaving the amount of oil the same. Definitely worth a try.
I added rosemary and red wine vinegar. I made the olive oil and vinegar a 1:1 ratio. Turned out great.
Found this recipe just in time to marinate the chops for 2 hours. I was concerned the flavors wouldn’t come through but I was pleasantly surprised. The chops were moist and favorable. My family loved them. I used 2 Tlbs of fresh sage because I had it in the house. A definite keeper. Thanks Prell2k4.
This was a great recipe! I think the grilling option is probably better than the skillet option. I did it in the skillet and I had a lot of splattering and smoke. It got done a lot faster than the instructions, too (5 minutes on side 1 and 3 minutes on side 2). I used Football Forever’s suggestion about the ginger paste, but with rice wine vinegar instead of cider vinegar: 1/4 tsp. dried ginger and 1/4 tsp. rice wine vinegar. Otherwise, I followed the recipe exactly. In the future I would make more marinade (it just barely covered the pork) and marinate it for a longer time (the marinade flavor was very subtle). I am also going to try SCC’s suggestion and broil them in my mini-oven to reduce the smoke and splattering, but I don’t know if I will still get the wonderful seared top and bottom. This method really made even boneless pork chops juicy and, as the name states, succulent. I haven’t ever had boneless pork chops this wonderful: they are always boring and bland, which is why I usually use bone-in pork chops instead. Finally, it was extremely easy to make! There are absolutely no cons with the recipe other than the smoke and splattering, and those would definitely not occur on the grill. Thanks for the great recipe!
This is a terrific recipe and I will be making it again. I didn’t have ginger paste, so I substituted with 1/4 tsp dried ground ginger + 1/4 tsp apple cider vinegar. (Also, I’m not a fan of olive oil so I used canola oil.) I marinated the chops in the frig about 8 hours and cooked them in a cast iron skillet. Absolutely delicious! Thanks for the recipe!
Best pork chops I’ve made in a while. I marinated them in plastic bag with olive oil, spices listed and added some fresh rosemary. Also took suggestion and added some red wine vinegar. Marinated them several hours. I used my new digital meat probe to verify that they were the correct temperature. They were done after 7 mins on the first side and 6 mins on the second side. They were very juicy and tender. I will make this again. After removing the pork chops, I put some mushrooms in the pan, added red wine, and cooked until they were done. Yummy. Thanks for sharing this recipe!
i couldn’t quite imagine what to expect but these were very tasty!! increased the spices–browned chops then baked covered in dutch oven at 350 for 30 min, on top of onion slices. had some coffee setting in a pot, so threw some of that in for liquid. will def make again!!! served with mashed sweet potatoes with raisins. thought it would taste asian, but it didn’t. just GOOD.
Yummy with (crispy mashed potato pancake I found here) apple sauce and green beans with bacon. The chops flavor was mild but good….I like spice so next time I’ll increase the spice. Thanks, Happy Cooking!
This recipe is so good. I can’t believe it does not have more reviews. It is the only way I cook pork chops now. It really is so easy and super tasty!
These were excellent. I fried them in a cast iron skillet and wow. Will make these again for sure