Ginger-Citrus Pork Chops

4.50 from 6 votes

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Ginger-Citrus Pork Chops

complimented with oven roasted potatoes and cinnamon applesauce

A plate of breaded pork with apple sauce.

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.

Ginger-Citrus Pork Chops

4.50 from 6 votes
Savory pork and fresh ginger.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 4 servings


  • 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


  • 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!


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.


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
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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4.50 from 6 votes (1 rating without comment)

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  1. 5 stars
    Your Pork Chops look absolutely delicious! Love the wonderful citrus and spice in the marinade – this is definitely perfect family food. I love it when delicious is good for you too!

  2. 5 stars
    oh wow ginger is a must have with pork. The ginger must be making the pork nice soft and I can imagine all the wonderful citrus flavors mingling. Lovely recipe find!

  3. 4 stars
    Ginger and orange sounds delicious together! I love the coating on these pork chops. Makes me want to make this right now 🙂

  4. Theresa,

    These are delicious, a bit different than traditional pork chops but I think you will enjoy. Thanks for the comment!