Pork Chops with Scallions, start with the grill!

Pork Chops with Scallions are so good! A delicious dish of grilled golden brown pork chops finished in a savory sauce of soy, sherry, and vinegar. Add in the braised green onions and you have a wonderful dinner for the whole family. We like to serve this with brown rice and buttered carrots on the side!

First, you start with the grill, for a very good reason...flavor! 

Plus grilling keeps the high heat outside during warm summer days, and a little side benefit to outdoor grilling, you can get a helping hand if you have a grill master available! So let's talk about that...grilling is the best way to get help cooking dinner or any meal for that matter, that can be cooked on a grill. Simply enlist the help of anyone who grills, to lessen your workload. And not only will your tasks decrease, but you still get to eat delicious food. 

Of course, if you are the grill master (or mistress!) I might suggest you hand off some of the other food-related chores that need doing, because the best part of summer grilling and cooking is in the sharing. Sharing in the cooking, the eating, and the cleanup...I think warm weather is the perfect time to get everyone involved with cooking the food and more importantly, around the table once again.

This recipe does take a few simple prep chores, before the grilling starts. 

But they are really easy and anyone can do them! You will pound the chops thin for a tender bite, and you will need to skewer the scallions to they can be easily controlled when grilling. This is a two step recipe, in the first step, you grill the chops and the scallions on a hot flame, for color and flavor only. 

Then the dish is finished on the stove, simmered in a sauce, while the rest of the meal is prepared and the table set. But a side burner on your BBQ will also do the trick if desired, leaving all the cooking outside. By the way, the grilled scallions are just as delicious as the pork chops!

Ingredients needed for this recipe:

• pork chops
• scallions
• garlic salt
• olive or avocado oil
• soy sauce
• ginger
• sherry wine
• sugar
• cider vinegar
• black pepper

You will also need the following:

• outdoor grill
• large flat pan with a lid
• meat hammer
• kitchen knife
• cutting board
• bamboo skewers
• measuring spoons
• measuring cups
• cooking tongs

Now we are ready to begin!

Pork Chops with Scallions
adapted from: source not remembered, most likely Sunset magazine

UPDATED: 05.01.2024

4 - 1-inch pork chops
avocado or olive oil
garlic salt

1 T soy sauce
1 T sugar
2 T sherry
2 T cider vinegar
1/4 c water
ground pepper

scallions, approximately 2-4 bunches (about 16 oz.)

Using a meat hammer, trim excess fat. then pound the chops until they are 1/4 inch thick.

Preheat the grill. 

Rub the pork chops with a bit of oil and sprinkle with the garlic salt on both sides, and set aside.

Wash and trim off the ends of the scallions. Lay the scallions flat close together and secure them with bamboo skewers, running crosswise, see photo for clarification. 

Grill lightly on each side. Set aside to cool. When cool, remove the bamboo sticks and cut the onions into 2-inch pieces. Set aside until needed.

After the scallions have been lightly grilled. It is time to grill the pork chops. 

Add pork chops to the grill and grill until deep golden brown, turn and grill the second side until a deep golden brown. 

Transfer the grilled pork chops to a large skillet with a lid. Add the sauce ingredients and the scallions. 

Cover. bring to a simmer then remove the cover, simmer for 10 - 15 minutes or until done.

Remove the pork chops along with the scallions to a platter. 

Let the sauce boil, allowing the drippings to reduce and thicken. Drizzle over the chops.

Serve with hot cooked brown rice, if desired.

Storage options for Pork Chops and Scallions. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.

UPDATE:  For your convenience, a "copy and paste" version of Pork Chops and Scallions has been included below.  

You may also enjoy: 

Coffee and Beer Braised Pulled Pork. 

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Printable "copy and paste" version:

Pork Chops with Scallions
adapted from: source not remembered, most likely Sunset magazine

UPDATED: 05.01.224

4 1-inch pork chops
avocado or olive oil
garlic salt

1 T soy sauce
1 T sugar
2 T sherry
2 T cider vinegar
1/4 c water
ground pepper

scallions, approximately 2-4 bunches (about 16 oz.)

Using a meat hammer, trim excess fat. then pound the chops until they are 1/4 inch thick.

Preheat the grill. 

Rub the pork chops with a bit of oil and sprinkle with the garlic salt on both sides, and set aside.

Wash and trim off the ends of the scallions. Lay the scallions flat close together and secure them with bamboo skewers, running crosswise, see photo for clarification. 

Grill lightly on each side. Set aside to cool. When cool, remove the bamboo sticks and cut the onions into 2-inch pieces. Set aside until needed.

After the scallions have been lightly grilled. It is time to grill the pork chops.

Add pork chops to the grill and grill until deep golden brown, turn and grill the second side until a deep golden brown. 

Transfer the grilled pork chops to a large skillet with a lid. Add the sauce ingredients and the scallions. 

Cover. bring to a simmer then remove the cover, simmer for 10 - 15 minutes or until done.

Remove the pork chops along with the scallions to a platter. 

Let the sauce boil, allowing the drippings to reduce and thicken. Drizzle over the chops.

Serve with hot cooked brown rice, if desired. 

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