Orange Ginger Pork Chops are bursting with delicious flavors that will have you saying good-bye to dry, boring pork chops. A quick and easy dinner to add to the grilling menu this week.
The homemade orange and ginger sauce is so simple to make. We used half to marinate the pork chops and the other half for serving and it was lick the plate delicious.
Ingredients for Orange Ginger Pork Chops:
- Pork Chops
- Orange Marmalade
- Orange Juice
- Ground Ginger
- Granulated Garlic
- Green Chile Powder or Red Chile Powder
- Dried Thyme
- Kosher Salt
- Black Pepper
- Ground Red Chile Flakes
How to Grill Orange Ginger Pork Chops:
- Prepare the orange ginger sauce by placing orange marmalade and orange juice in a saucepan.
- Add ground ginger, garlic, chile powder, thyme, salt, pepper, and red pepper.
- Whisk together and cook over medium heat. Bring mixture to a boil. Lower to simmer, cooking another 5 minutes.
- Remove from heat.
- Pour into 2 small jars and cool to room temperature.
- Pour 1 jar of sauce into a zip top bag and place pork chops into marinade. Close the top, squeezing out air.
- Turn baggie over and over spreading the marinade all over the pork chops.
- Marinate 30 minutes to 1 hour or overnight if you prefer.
- Heat grill to about 350°. Hickory or pecan will add delicious smoke flavor.
- Remove pork chops from marinade and place over indirect heat. Discard marinade.
- Close the grill and cook about 5- 7 minutes.
- Turn pork chops and continue cooking with the grill closed about 8 - 10 minutes. Cook until internal temperature of pork chops reaches about 140° using a digital meat thermometer.
- Total cooking time will depend on the thickness of the pork chops. If you are using bone-in pork chops, cooking time will increase 5- 10 minutes.
- Remove pork chops from grill and allow to rest 10 minutes, tented with foil before serving.
- Serve pork chops with additional sauce.
We often double up when we are grilling to make extra for lunches or to serve later in the week. This recipe is perfect for entertaining guests.
How to Store and Reheat:
Store leftover pork chops in a zip top baggie or airtight container in the refrigerator up to 4 days.
Slice pork chops to reheat quickly in a skillet with additional sauce over medium heat. Stir to heat through evenly.
Sauce can be stored in an airtight container in the refrigerator up to 3 months.
More Grilled Pork Chops to Try:
Brown Sugar Pork Chops are crazy delicious. The brown sugar rub caramelizes into the pork chops and blends with the garlic and pork for one tasty pork chop!
The Best Marinated Pork Chops are great for any night of the week. An easy marinade that is the perfect balance of sweet and tangy with just a bit of a spicy kick.
Garlic and Onion Pork Chops are one of our most requested recipes. Classic garlic and onion flavor with a touch of brown sugar makes these a tried and true favorite that everyone loves.
Pineapple BBQ Pork Chops will knock your socks off with flavor. These tender and juicy grilled pork chops are sure to be a go-to dinner for busy weeknights.
Cilantro Lime Pork Chops are flavorful and delicious for any night of the week. The quick marinade adds Cuban- inspired flavor to classic grilled pork chops.
Get the whole family racing to the dinner table when you grill orange ginger pork chops for dinner. The flavor combination is unforgettable.
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Orange Ginger Pork Chops are bursting with delicious flavors. A family favorite dinner recipe.
for the orange ginger sauce:
- 18 ounces orange marmalade
- ½ cup orange juice
- 2 teaspoons ground ginger
- 1 tablespoon brown sugar
- 2 teaspoons granulated garlic
- 2 teaspoons green chile powder (or red)
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground red chile flakes
- 8 pork chops
- Add orange marmalade to a saucepan with orange juice with brown sugar, ground ginger, garlic, chile powder, thyme, salt, pepper and red pepper.
- Whisk mixture together and cook over medium heat. Bring to a boil, whisking often. Lower to simmer, cook 5 minutes.
- Remove from heat.
- Pour into two small jars and cool to room temperature.
- Using a gallon zip top bag, pour one jar of sauce into bag.
- Place pork chops into marinade, squeeze the air out of the bag and seal.
- Turn bag over several times coating pork chops with marinade.
- Refrigerate 30 minutes to an hour or overnight.
- Prepare a grill fire to about 350°. Hickory or pecan chunks will add great smoke flavor.
- Remove pork chops from marinade and place over indirect fire. Cook with the grill closed for about 5 to 7 minutes.
- Flip pork chops and continue to cook another 8 - 10 minutes until pork chops reach and internal temperature of 140° with a digital thermometer.
- Remove to a platter, cover loosely with foil and rest 10 minutes before serving with remaining sauce.
Recipe can be halved if desired.u
Store leftover pork chops in refrigerator in an airtight container in the refrigerator up to 4 days.
Sauce can be stored in refrigerator up to 3 months in an airtight container or mason jar.
Slice pork chops to reheat with sauce in a skillet over medium heat, stirring until heated through.
Amount Per Serving: Calories: 503Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 132mgSodium: 281mgCarbohydrates: 46gFiber: 1gSugar: 41gProtein: 41g
Nutritional information is estimated and may not be accurate.