Dinner

Honey Soy Pork Chops with Crispy Rosemary Potatoes

Step 1 of 8

To prepare the marinade, place the ginger, 1 tablespoon garlic, honey, soy sauce, 1 teaspoon salt, and ½ teaspoon pepper in large bowl and whisk until combined. Then place the marinade and pork chops in a large resealable plastic bag.

4 boneless pork chops (5-6 ounces each)
1 tablespoon minced ginger
1 tablespoon plus ½ teaspoon minced garlic
¼ cup honey
¾ cup soy sauce
2 teaspoons Kosher salt, divided
1 teaspoon ground black pepper, divided
24 ounces baby potatoes, quartered
2 tablespoons canola oil
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary

Step 2 of 8

Massage the outside of the bag to work the marinade over all parts of the pork, then place the bag in the refrigerator for at least 1 hour or overnight.

4 boneless pork chops (5-6 ounces each)
1 tablespoon minced ginger
1 tablespoon plus ½ teaspoon minced garlic
¼ cup honey
¾ cup soy sauce
2 teaspoons Kosher salt, divided
1 teaspoon ground black pepper, divided
24 ounces baby potatoes, quartered
2 tablespoons canola oil
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary

Step 3 of 8

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Add the Combo Crisper Basket to one side of the grill, then close the hood.

4 boneless pork chops (5-6 ounces each)
1 tablespoon minced ginger
1 tablespoon plus ½ teaspoon minced garlic
¼ cup honey
¾ cup soy sauce
2 teaspoons Kosher salt, divided
1 teaspoon ground black pepper, divided
24 ounces baby potatoes, quartered
2 tablespoons canola oil
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary

Step 4 of 8

Turn dial to GRILL, set temperature to HI and set time to 25 minutes. Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

4 boneless pork chops (5-6 ounces each)
1 tablespoon minced ginger
1 tablespoon plus ½ teaspoon minced garlic
¼ cup honey
¾ cup soy sauce
2 teaspoons Kosher salt, divided
1 teaspoon ground black pepper, divided
24 ounces baby potatoes, quartered
2 tablespoons canola oil
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary

Step 5 of 8

While the unit is preheating, in a large bowl, toss together the potatoes with the remaining garlic, oil, salt, pepper, paprika, thyme, and rosemary.

4 boneless pork chops (5-6 ounces each)
1 tablespoon minced ginger
1 tablespoon plus ½ teaspoon minced garlic
¼ cup honey
¾ cup soy sauce
2 teaspoons Kosher salt, divided
1 teaspoon ground black pepper, divided
24 ounces baby potatoes, quartered
2 tablespoons canola oil
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary

Step 6 of 8

When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood and add potatoes to the basket. Close hood and cook for 15 minutes.

4 boneless pork chops (5-6 ounces each)
1 tablespoon minced ginger
1 tablespoon plus ½ teaspoon minced garlic
¼ cup honey
¾ cup soy sauce
2 teaspoons Kosher salt, divided
1 teaspoon ground black pepper, divided
24 ounces baby potatoes, quartered
2 tablespoons canola oil
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary

Step 7 of 8

After 15 minutes, open hood and toss potatoes using silicon-tipped tongs. Add pork chops to the grill, then close he hood to continue cooking for 5 minutes. After 5 minutes, open hood and flip pork chops. Close hood to continue cooking.

4 boneless pork chops (5-6 ounces each)
1 tablespoon minced ginger
1 tablespoon plus ½ teaspoon minced garlic
¼ cup honey
¾ cup soy sauce
2 teaspoons Kosher salt, divided
1 teaspoon ground black pepper, divided
24 ounces baby potatoes, quartered
2 tablespoons canola oil
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary

Step 8 of 8

When cooking is complete, remove pork chops and potatoes from grill and serve.

4 boneless pork chops (5-6 ounces each)
1 tablespoon minced ginger
1 tablespoon plus ½ teaspoon minced garlic
¼ cup honey
¾ cup soy sauce
2 teaspoons Kosher salt, divided
1 teaspoon ground black pepper, divided
24 ounces baby potatoes, quartered
2 tablespoons canola oil
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary

Compatible with

Ninja Woodfire™ Outdoor Grill

Allergies

Tip: Allergy Advice

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Utensils

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