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Ginger-Citrus Pork Chops

4.50 from 6 votes

Posted by Dan from Platter Talk

on Feb 28, 2013, Updated Jan 01, 2021

Ginger-Citrus Pork Chops

complimented with oven roasted potatoes and cinnamon applesauce

This wonderful winter dinner is perfect for the whole family. Never mind that it is relatively easy to prepare an loaded with taste galore, it also packs in plenty of protein, carbohydrates and vegetables.

Prepared in olive. oil, this dish is rich in monsunsaturated fatty acids, which some experts believe to be beneficial to heart health.

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Ginger-Citrus Pork Chops

4.50 from 6 votes

Savory pork and fresh ginger.

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Yield: 4 servings

By: Dan from Platter Talk

Ingredients 

1x2x3x

• ▢ 4 boneless pork chops, , 8-10 oz
• ▢ 3 large eggs
• ▢ 1 cup extra virgin olive oil
• ▢ 3 cups orange juice
• ▢ fresh ginger root 1″x 3″
• ▢ 1 tablespoon fresh ground peppercorn
• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon garlic salt
• ▢ 3 cups breadcrumbs
• ▢ 3 cups all-purpose flour

Instructions 

• Prepare marinade using orange juice, soy sauce, and garlic salt.
• Place pork chops in small container add marinade and refrigerate promptly.
• Allow to soak a minimum of one hour. Allow to soak several hours in advance for a more intense marinade flavor.
• After marinating, prepare to dredge the pork chops using standard breading technique.
• To dredge, place flour in a serving bowl large enough to accommodate a pork chop, mix in fresh ground peppercorn.
• Peel and shred the fresh ginger root, a small food processor works well for this. In a small mixing bowl, beat eggs and combine shredded ginger root.
• Transfer this egg wash to second dredging bowl.
• In a third dredging bowl add breadcrumbs.
• In a large skillet heat olive oil over medium-high heat and carefully add each pork chop to skillet. Using a thermal resistant spatula, carefully flip each piece after 3 minutes of frying on medium-high.
• Reduce heat to medium and continue to cook 7 to 10 minutes on each side.
• If you’re checking internal temperature, the USDA recommends 145 degrees F. for food safety. Serve immediately and savor the experience!

Notes

The actual calorie count is much lower than listed, due to the flour and oil that is leftover.

Instead of store-bought breadcrumbs, we show you how to make homemade breadcrumbs. It’s easy to do with a food processor and makes good use of leftover bread.

Nutrition

Calories: 891kcal, Carbohydrates: 151g, Protein: 39g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 161mg, Sodium: 2918mg, Potassium: 927mg, Fiber: 7g, Sugar: 21g, Vitamin A: 550IU, Vitamin C: 93mg, Calcium: 212mg, Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: American

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