If you’re a fan of pork chops and like cooking them on the grill this is the perfect recipe for you. We prefer bone-in pork chops that have a little bit of marbling for this recipe. You can make the marinade the day before and allow the pork chops to marinate over night.

Ingredients

•  6 bone-in pork chops
•  1/4 cup peanut oil (or other high-heat oil)
•  1/4 cup soy sauce or coconut aminos
•  1/4 cup rice vinegar (Don’t use seasoned rice vinegar which contains sugar.)
•  1 tsp. dried chili pepper flakes
•  2 tsp. minced ginger root
•  2 tsp. minced fresh garlic
•  1 tsp. dried mustard

Directions

1. Trim any excess fat from pork chops as desired and place them in a Ziploc bag or flat plastic container with a tight fitting lid.
2. Mix together the oil, soy sauce, rice vinegar, dried chile flakes, minced ginger root, minced fresh garlic, and dried mustard to make the marinade.
3. Pour marinade over the pork chops and marinate 6-8 hours or longer.
4. 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.
5. Spray grill with non-stick grilling spray and preheat grill to medium hot.
6. 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.)
7. 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.)
8. 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.
9. If you can, use an Instant Read Meat Thermometer, and cook Ginger-Soy Pork Chops to a temperature of 145F for best results.