Tangy Marinated Pork Chop

Delicious Grilled Pork Chop with Potato Wedges


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Try this flavor packed dish at your next cookout. The lean pork chop will absorb the tangy marinade that will pair perfectly with large wedge potatoes.

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Time needed

2 hour preparation + 40 min cooking

Serving Size / Yield

4 servings


  • For Pork chop:
  • 4 pork loin chops
  • ¼ C. water
  • ¼ C. soy sauce
  • 2 garlic cloves, minced
  • ¼ tsp. red pepper flakes
  • 1 Tbs. apple cider vinegar
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • For Potatoes:
  • 4 russet potatoes, peeled, cut in wedges
  • ¼ C. extra virgin olive oil
  • ½ tsp. sea salt
  • ½ C. ketchup

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Heat grill on medium heat. Mix together water, soy sauce, garlic, red pepper flakes and apple cider vinegar. Place pork chop in baggie and let marinate for 1-2 hours in room temperature.

For potatoes, preheat oven to 450 degrees. Wash, peel and cut into wedge shape. To cut potatoes into wedge shape, cut potato in half long ways and slice each half 3 or 4 times depending on desired thickness. Toss in olive oil and salt.

Lay a piece of parchment paper on a baking sheet. Line the wedges so there is no overlap. Bake for 30-35 minutes or until golden brown. If you like them crispier, leave in for additional time. Serve with ketchup.

After marinated, season each pork chop with salt and pepper and place on grill. Cook for 3-4 minutes on each side, turning once.

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