Barbecued Asian Ginger Pork Chops

    2 hours 12 mins

    Asian ingredients give these barbecued chops heaps of flavour. They can also be cooked under the griller.

    82 people made this

    Serves: 6 

    • 120 ml orange juice
    • 30 ml soy sauce
    • 10 g minced fresh ginger root
    • 10 g grated orange zest
    • 3 g minced garlic
    • 5 g garlic chile paste
    • 3 g salt
    • 6 pork loin chops, 1/2 inch thick

    Prep:2hr  ›  Cook:12min  ›  Ready in:2hr12min 

    1. In a shallow container, mix together orange juice, soy sauce, ginger, orange rind, garlic, chillies and salt. Add pork chops, and turn to coat evenly.
    2. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
    3. Preheat barbecue to medium high heat. Cook pork chops for 5 to 6 minutes on each side, or til cooked to your liking.

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    Reviews and ratings
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    Reviews in English (71)


    I used dark soy sauce and added in some chopped green onion. I chose not to add the additional salt only because soy sauce is plenty salty on it's own. I did marinate these chops overnight and most of the day. VERY good. We loved these chops. Quite flavorful. Paired well with homemade fried rice.  -  16 Aug 2012  (Review from Allrecipes US | Canada)


    I gave this a 5 stars because it was VERY EASY AND VERY FLAVORFUL! I followed the recipe EXACTLY and for us it was a bit too much ginger, but its called Asian GINGER pork chops right? These pork chops grilled to a very NICE COLOR and I would try them again. Next time just for our taste I would cut the ginger to half the amount. But it is very good as is, ESPECIALLY to those ginger lovers out there! Thanks for a great and easy recipe.  -  11 Jul 2007  (Review from Allrecipes US | Canada)


    This was great! My husband liked it so much he started stealing from the kids plates. He said I should absolutely make this again, so I guess I will. It was so easy to put together. I didn't put in the garlic chile paste because I don't have any - to the best of my knowledge I've never tasted it, so I didn't miss it.  -  17 Mar 2003  (Review from Allrecipes US | Canada)