May 2, 2014

Molasses-Ginger Pork Chops with Sweet PotatoesRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Grocery List

Fresh Produce

  • 1 oz fresh ginger
  • 3 garlic cloves
  • 1 oranges
  • 2 sweet potatoes, each about 1 lb

Meat / Poultry / Seafood

  • 4 boneless pork loin chops, each 8 to 10 oz and about 1¼" thick

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • 0.75 tsp freshly ground black pepper
  • 0.5 tsp kosher salt


  • 0.25 cup molasses
  • 0.25 cup rice vinegar
  • 0.5 cup soy sauce
  • 2 tsp white miso


  • 2 tbsp unsalted butter

Special Equipment

  • perforated grill pan



  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup molasses
  • Finely grated zest of 1 small orange (about 1 teaspoon)
  • 3 tablespoons fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • ½ teaspoon freshly ground black pepper

  • 4 boneless pork loin chops, each 8 to 10 ounces and about 1¼ inches thick, trimmed of excess fat
  • 2 sweet potatoes, each about 1 pound
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons white miso


  1. Combine the marinade ingredients and whisk until the molasses is dissolved and the ingredients are thoroughly combined. Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 12 hours.

  2. Remove the chops from the bag and discard the marinade. Let the chops stand at room temperature for 15 to 30 minutes before grilling.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F), and preheat a grill pan for about 10 minutes.

  4. Cut each sweet potato lengthwise in half and then cut each half into ½-inch slices. Put the slices in a large bowl, add the oil, season with the salt and pepper, and turn to coat.

  5. In a small bowl mash the butter and miso until it is thoroughly blended. Set aside.

  6. Spread the sweet potatoes in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until tender, 10 to 15 minutes, turning once or twice. At the same time, grill the chops on the cooking grates over direct medium heat until still slightly pink in the center, about 8 minutes, turning once. (Because of the sugar in the marinade, the grill marks will be quite dark.)

  7. Transfer the sweet potatoes to a medium bowl, add the miso butter, and toss until the butter melts and the potatoes are evenly coated. Serve the chops warm with the sweet potatoes on the side.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Clifford G


I have tried many recipes by Jamie Purviance and have rarely been disappointed. This proved outstanding. I generally find boneless pork chops to be pretty bland tasting but this marinade (I marinaded for the full 12 hours) really made them tasty and juicy. The sweet potatoes were also delicious and savory in the butter/miso dressing. Another winner from Mr. Purviance.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Larry G

Pork Chops with bold flavors

I tried your recipe with "the other white meat" last night. Made the marinade as directed and let it do it's work on two boneless chops for about 5 hours. Since I only had 5 hours instead of longer or overnight, I pierced the chops all over to better distribute the marinade. I saved a bit of the marinade to baste the chops when grilling.

I grilled as directed for about 8 minutes, but rotated after every 2 minutes to get nice cross grill marks, letting them rest about 5 minutes before serving.

The chops were moist, but even after 5 hours in the marinade, the flavor had not penetrated the meat very much. I found the ginger a bit strong and overwhelming. Certainly will lessen or eliminate it if I try it again. Might try to reduce and thicken some marinade next time for a sauce.

Thanks for the interesting recipe.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Ann S

Pork 'n potatoes

This recipe is a home run! Just be sure NOT to over cook the pork just a little pink inside and let them rest. Potatoes are absolutely tremendous, keeping them a uniform size is a must.

Type of Griller


Would you recommend this recipe? YES

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Molasses-Ginger Pork Chops with Sweet Potatoes