Orange Ginger Pork Chops



4 teaspoons minced fresh ginger root
1 garlic clove, minced
1 tablespoon Whole Fruit Blood Orange EVOO
1/2 cup Honey Ginger Balsamic
1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon grated orange peel
3/4 teaspoon hot pepper sauce
4 bone-in pork loin chop (6 ounces each)
1 teaspoon cornstarch
2 tablespoons water


In a large saucepan, cook ginger and garlic in  Whole Fruit Blood Orange EVOO for 1 minute; remove from the heat. Stir in the Honey Ginger Balsamic, honey, soy sauce, sesame seeds, orange peel and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.

Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened.

Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce. Yield: 4 servings.


**Recipe courtesy of Julie Dahlke. Thank you!

Categories: Main Course


Subscribe to our RSS feed and social profiles to receive updates.


  1. Featured Olive Oil of the Month | Olive Oil and Beyond - June 7, 2014

    […] must have?  Grab it here.  Also check out our  Orange Ginger Pork Chops recipe here, […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: