Keto recipe
Grilled Ginger-Soy Pork Chops
Who doesn’t like perfectly grilled pork chops for a summer dinner? The World’s Best Pork Chops!
- 30 min
- 3 servings
- 2.7 g net carbs per serving
Macros split: 6% net carbs · 42% protein · 52% fat
What you’ll need
Ingredients
For 3 servings
- Classic Yellow Mustard0.5 tsp
- Ginger1 tsp
- Minced Garlic1 tsp
- Peanut Oil0.3 tsp(5g)
- Pork Chops (Loin Blade, Bone-In, Lean Only, Cooked, Broiled)3 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g)
- Red Chili Pepper Flakes0.5 tsp
- Rice Vinegar0.3 cup(240ml)
- Soy Sauce0.3 cup
Step by step
Method
Trim some fat from pork chops as desired and place them in a Ziploc bag or flat plastic container with a tight fitting lid.
Mix together the oil, soy sauce, rice vinegar, dried chile flakes, ginger puree, garlic puree, and dried mustard to make the marinade.
Pour marinade over the pork chops and marinate 6-8 hours or longer.
When you’re ready to cook, take the pork chops out of the fridge, drain in a colander placed in the sink, and let them come to room temperature.
Spray grill with non-stick grilling spray and preheat grill to medium hot.
Lay pork chops at an angle to the grill grates and cook 4-5 minutes (or until you see nice grill marks when you lift up the edge.)
Rotate the pork chops so they’re going at the opposite angle on the grill grates and cook 4-5 minutes more (or until you see nice criss-cross marks when you lift up the edge.)
Turn pork chops over and cook 4-5 minutes more on the second side, or until the pork chops feel firm, but not hard to the touch. (Actual cooking time will depend on the thickness of the pork chops.
Use an Instant Read Meat Thermometer (affiliate link) and cook to a temperature of 145 °F (62 °C) for best results.
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