I started making stir fry for the first time when I was in high school. My default was really pretty simple: cubed chicken, diced onions and peppers, broccoli, some soy sauce, garlic and ginger. It was easy, predictable and tasted pretty good. I generally used granulated garlic, but occasionally would tackle a clove of the stuff. Not having learned the easy way to peel it (using the flat part of your knife, break it open and the peel comes right off), I spent way too much time working to get the skin of the clove off.
Ginger, on the other hand, was always that powdered stuff in the spice aisle. In fact, I never knew what ginger root looked like until my mid 20s. The first time I saw ginger root, I honestly didn’t know what to do with it. After some trial and error, and a little cookbook learning (this was before the Internet became popular), I found my way around the root. What I found was that fresh chopped ginger is so much better than the powdered stuff. I rarely cook with the powdered stuff anymore.
A great looking and tasting pork chop.
A small number of ingredients.
Add the onion, garlic and ginger.
Simmer.
I served this with a side of Roasted Brussels Sprouts.
Ginger Pan-Fried Pork Chops
Prep Time: 10 mins | Cook Time: 10 mins | Servings: 4 | Difficulty: Easy
Ingredients:
- 1 tablespoon extra virgin olive oil
- 4 center cut boneless pork chops
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped red onion
- 1/4 teaspoon chopped garlic
- 1 teaspoon peeled and grated fresh ginger root
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- Rosemary sprigs for garnish
Directions:
1) Heat oil under high heat until almost smoking.
2) Season both sides of pork chops with salt and pepper and add to the pan.
3) Add the onion, garlic, and ginger and continue to sear pork for about 2 minutes on each side to brown.
4) Turn chops over, add the wine and lemon juice, and simmer, covered, until the liquid is reduced, about 6 minutes more, and remove from heat. Serve with liquid on top and garnish.
If all the liquid has evaporated, add a few tablespoons of water to deglaze the pan.
Rantings of an Amateur Chef 
I hadn’t seen real ginger either until recently – this recipe sounds delicious and definitely worth a try!
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I love fresh ginger! That’s a gorgeous looking plate.
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that is one fine looking pork chop. Being mostly vegan for medical reasons, when I do fall off the wagon it would be for something like that.
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I am definitely making this! I LOVE ginger!! And pork. 🙂
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What an interesting combination – I would never have put sprouts with the pork done this way – I am gonna try it – roasted sprouts …interesting…if I had any I would have made with tonights dinner – thanks for the idea. What else is on the plate – noodles/pasta?
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Yum, I love ginger. This looks delis!!
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Delicious! I mean….
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Nom.
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I really love the taste of ginger..People always use and cultivate fresh ginger around here..I used to help my grandparents plant them during my childhood. 🙂
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That looks delicous! I use fresh ginger too and always have a ginger root in my freezer.
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I juice with fresh ginger root everyday! It’s especially good with citrus fruits. Great blog…I love to read it.
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Looks delicious, ginger is so healthy too.
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Fresh ginger is always best! Pork chops look really good.
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Ginger is wonderful!! Nice post, rc 🙂
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Ginger root is a pretty strange looking creature but it does have a lot of medicinal purposes too (nausea, hence why your mother gives you ginger ale). But this looks easy & a new pork chop recipe for me – thank you!
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That looks delicious. I love ginger.
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Ooh! I shall try this today!
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We’re with you on ginger root verses powdered. It’s something we miss up here in the Arctic. We’re down to our very last pair of pork chops (we buy them in bulk from Costco and repackage them in pairs). I’ll try your recipe, sans white wine. Thanks!
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Nothing like a good stir fry. Ginger root and garlic make a great combo.
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Yum!i’m making this:)
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I still use powdered ginger in baking, but even there, I’ve found that grated root ginger beats it by a mile – or even diced-up stem ginger. Just way, waaay deeper, warmer, richer, fresher in flavour. Lovely recipe, that’s gonna feature on my lunch menu this week, thanks!
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I have never tried it…but I am definitely tempted, I too am nervous!
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It took me a long time to fall in love with ginger. My old Polish grandmother was always listing its miracle abilities. “It’s an antifungal! An expectorant! And will help you perspire!” Yup, that’s just what a teenage girl wanted to hear. By eating ginger, she’d be fungus-free, phlegm-free and sweat profusely. It would surely also leave me ‘date-free.’ 🙂
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Hi there! I know that you’ve received one before, but I need 15 blogs to recommend. I’ve given you the Versatile Blogger Award! No need to post about it again if you don’t want to, I just wanted to send it your way 🙂 http://theoptimisticbaker.com/2012/04/18/versatile-blogger-award/
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Definitely going to try this recipe … I LOVE ginger!!!!
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I’ve nominated you for the Sunshine Award! Check out this Link: http://allthingsboys.wordpress.com/2012/04/22/the-sunshine-award/
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I love pork chops and I love ginger. I cannot wait to try these this week for dinner. 🙂
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I adore ginger and always have big pieces in my pantry. Can’t cook Indian without it. But now I can’t wait to try it with pork chops.
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Yes! Fresh ginger is great! Having grown up in asia I can never imagine cooking with the powdered stuff. I am guilty of sometimes buying the tubes of grated ginger and garlic when I am feeling lazy though. Those are decent substitutes. The pork chops look really delicious.
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Can I substitute chicken for pork?
Love ginger – cook with it all the time! Thanks for a new recipe and for the like too!
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Reblogged this on pindanpost.
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Hi Pat, Showed this recipe to my wife, she also thouught it looked good we’ll probably try it to njght
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I haven’t ever cooked with ginger in its natural state, I’m going to try this.
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Two of my favourite things together, ginger and pork, a match made in heaven. Have you tried to stud it into a pork roast (how you may stud garlic into a lamb leg). It gives a great flavour to the meat, a nice subtle warmth which comes through the long slow cooking.
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We use a lot of Ginger Root in all of our asian meals, it’s very healthy for you too!
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Looks delicious gonna have to try it
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serious ginger lover here. i still mourn the dark chocolate covered crystallized ginger that was sold in bulk at a food co-op in Minneapolis when i was there as a grad student. yum! but, i warn you, don’t try making ginger beer from the recipe on serious eats (http://drinks.seriouseats.com/2012/01/homebrewing-ginger-beer.html)! it was way more effervescent than expected, which is my coy way of saying that opening the bottle caused ginger beer to literally spray from one side of my kitchen into the livingroom, soaking me in the process. and it tasted like dish water. sigh.
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Indisputibale fact: everything is better with ginger!
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I love ginger, this looks yummy!
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I love fresh (and dried) ginger!! Thanks for the recipes!
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Many fear cooking with ginger, however it is healthy and adds a ton of flavor to any meal. Indian food can’t do without it the pantry staple, ginger garlic paste.
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I adore fresh ginger (especially in smoothies with pineapple) – I’m going to try this. I always overcook chops but I’m hopeful on this one… fingers crossed.
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I just bought pork chops and wasn’t sure what to do with them yet. This recipe looks awesome I will have to try it out!
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Great recipe! Must try.
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I love ginger, and my husband loves pork chops. We’ll have to try this soon!
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My favourite combination for pork! And a quick and easy recipe! To me, fresh ginger and garlic always tastes better – same with herbs, too. Don’t you agree?
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P.S. Thanks for stopping by my blog….I really appreciate it!
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I just discovered fresh ginger this past year and put it in all kinds of things. Speaking of ginger I must get some!
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I really like asian foods because they are very very tasty. most asian foods are very spicy too and i like them. “,;*:
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That’s a good looking recipe there! Love Ginger and it’s so good for you too. I use it daily for inflammation and pain.
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