Zesty Grilled Chops

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These pork chops make a quick company dish. Our family enjoys them on the grill, as the summer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler. —Blanche Babinski, Minto, North Dakota

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Would you make this recipe again?YesNoWrite a review [X] Zesty Grilled Chops Recipe Prep: 10 min. + marinating Grill: 10 min. Yield: 6 Servings 10 10 20 Ingredients 3/4 cup soy sauce1/4 cup lemon juice1 tablespoon chili sauce1 tablespoon brown sugar1 garlic clove, minced6 bone-in pork loin or rib chops (about 1-1/2 inches thick) Directions In a large resealable plastic bag, combine the first five ingredients; set aside 1/3 cup for basting. Add pork chops. Seal bag and refrigerate overnight. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes or until a meat thermometer reads 160°, turning once. Brush occasionally with reserved marinade. Yield: 6 servings.

Originally published as Zesty Grilled Chops in Country June/July 1991, p47

Light-Bodied Red WineEnjoy this recipe with a light-bodied red wine such as Pinot Noir.

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(1-6) of 6 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Jun. 27, 2013 by turnthepage

I found this recipe in a Taste of Home magazine years ago. My youngest daughter was a toddler at the time and a very picky eater. She, as well as the rest of my family, absolutely LOVE these pork chops. They ask for it often. I highly recommend it!

Reviewed on Jun. 27, 2013 by fredaevans

Too die for!

Reviewed on Jun. 27, 2013 by fredaevans

To Die for!!

Reviewed on Aug. 21, 2012 by troykelly

Excellent recipe! The hubby absolutely loved it. I added some leftover chopped onions to the marinade. Very tasty! Definitely a keeper. Thanks!

Reviewed on May. 07, 2012 by Worshipguy

The best pork chops I've ever made. The marinade was so flavorful for just being 5 ingredients and the chops were extremely tender. I will be making these over and over again!

Reviewed on Nov. 01, 2009 by badkitty

These pork chops were so tasty and tender! I like that there is no oil in the marinade. I used Mr. Yoshida's teriyaki sauce instead of the soy sauce for more flavor, and added white pepper, crushed red pepper flakes, 4 cloves of garlic, fresh gingerroot, and I tablespoon Worcestershire sauce. I served the chops with vegetable lo mein and egg rolls. Keeper marinade-thank you for sharing!

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Mar 19, 2006 I used boneless chops and only cooked them for 1/2 hour. Even that was too long. Had it been any longer, they would have been inedible. I recommend browning for 3 minutes per side, then cooking on the low setting for 15 or 20 minutes. Check the inside of the meat at that point. 45 minutes cook time seems completely unreasonable, unless the chops are super thick or you prefer them dry as the desert. I did not like the overwhelming sage flavor, which comes across better as a more subtle flavor in most meats, I think. After reading the reviews, I didn't use any salt at first, but then added 1/2 teaspoon or so after tasting. I doubled the water and bouillon mixture because I needed more gravy. I added 2 tablespoons and 1 teaspoon corn starch to thicken the gravy after removing the meat. The gravy was wonderful, but I will not prepare the meat again without reducing the cook times and sage.

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Jun 08, 2006 This smelled absolutely divine while I was making it. I didn't make a paste by adding the oil to the spice mix, though. Rather, I just made a dry spice rub, and added 1 tsp. garam masala to the mix, then added the extra oil to the pan. Unfortunately, my family was late for dinner, so I had to keep these on warm stand-by, and the chops dried out. I served them with mashed potatoes seasoned with yellow curry powder, garlic powder and a touch of red pepper flakes, and a side of steamed cauliflower. It made a nice pseudo-Indian meal.

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