In bowl, whisk together oil, garlic, ginger, soy sauce, fish sauce, vinegar, sugar and pepper. Pour all but 2 1/2 tbsp into large dish, reserving remainder in refrigerator. Add pork chops to dish, turning to coat. Cover and refrigerate to marinate for at least 30 minutes or for up to 24 hours.
Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 12 to 15 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes.
To serve, cut sections off either side of bone, slice thinly across the grain. Spoon reserved marinade over pork, sprinkle with green onion.
Originally Submitted
2/22/2012
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