Executive chef Eric Cook of Gris-Gris and Saint John restaurants in New Orleans shared some tips for grilling pork chops just right, even when they're thin.

Whisk together the soy sauce, orange juice, 2 tablespoons of the oil, the brown sugar, rice vinegar, ginger, garlic, toasted sesame oil and Sriracha in a medium bowl until the sugar has dissolved.

The secrets to these juicy grilled pork chops are thin cuts of meat, a punchy marinade, and a spicy-fresh garnish. No meat thermometer or prep time required.

"Marinate thin strips of pork (chops) first in a mixture of soy sauce, a little sugar, and cornstarch. The cornstarch marinade is a useful trick to help keep the pork from drying out when it gets ...

8 thin-cut bone-in pork chops, 1/4 inch thick; about 1 3/4 pounds total (see headnote) 1 bunch scallions. ... Remove the pork chops from the marinade and discard what’s left in the bag.

The chops in question are crosscut slices of pork loin, also known as boneless pork chops. I recommend the really thin ones, no more than half an inch thick, which helps the marinade work its deep ...

One of the best things about thin pork chops is that they are so quick to cook. ... Grilled Lemongrass Pork Chops. A short 30-minute marinade helps enliven this Vietnamese dish, ...

Chops are the Cinderellas of the grill. OK, so the wicked stepmother thing is a bit of a stretch. But as the grilling season begins, cooks gravitate toward fancy filet mignon or glistening fish ...

This recipe requires five minutes in the morning whipping up a buttermilk marinade for the chops and 10 minutes to cook in the evening. The chops in question are crosscut slices of pork loin, also … ...