From the Original Recipe Clipping

GINGER ALE MARINADE

Using ginger ale in a marinade gives grilled pork a wonderful, sweet flavor without having to grate fresh ginger. The carbonation also makes the ginger ale a great meat tenderizer.

1 cup ginger ale
1/2 cup soy sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
2 tablespoons brown sugar
3 to 5 dashes Tabasco sauce
6 3/4-inch thick pork loin chops

Place marinade ingredients in a zip-top plastic bag. Squeeze to combine. Add pork chops and marinate several hours or overnight. Heat grill on high for 5 minutes. Place chops on the grill and cook for 5 minutes per side or until internal temperature of 145 degrees is reached for medium or 160 degrees for well done when instant-read meat thermometer is inserted in center of meat. Total cooking time should be 10 to 12 minutes.

This vintage newspaper recipe uses ginger ale to give grilled pork chops a subtly sweet flavor while helping tenderize the meat. Soy sauce, brown sugar, mustard, and seasonings create a simple sweet-savory marinade well suited to backyard grilling.

The original ingredients have been preserved exactly as printed. Only the preparation has been expanded or clarified into a practical recipe format so that this vintage newspaper recipe can continue to be made and enjoyed.

Yield: 6 pork chops
Prep Time: 10 minutes
Marinating Time: Several hours or overnight
Cook Time: 10–12 minutes
Total Time: About 20 minutes, plus marinating time
Difficulty: Easy

Ingredients

• 1 cup ginger ale
• 1/2 cup soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 3 to 5 dashes Tabasco sauce
• 6 3/4-inch-thick pork loin chops

Preparation

1. Place the ginger ale, soy sauce, garlic powder, dry mustard, black pepper, brown sugar, and Tabasco sauce in a large zip-top plastic bag.
2. Seal the bag and gently squeeze it several times to thoroughly combine the marinade ingredients.
3. Add the pork chops and seal the bag, pressing out excess air.
4. Refrigerate for several hours or overnight, turning the bag occasionally so the chops remain evenly coated.
5. When ready to cook, preheat the grill on high for about 5 minutes.
6. Remove the pork chops from the marinade and discard the used marinade.
7. Place the chops on the hot grill and cook for about 5 minutes per side, or until cooked to the desired doneness.
8. Check the internal temperature with an instant-read thermometer inserted into the thickest part of the meat, avoiding bone.
9. Allow the pork chops to rest for at least 3 minutes before serving.

Cook’s Notes

• The newspaper clipping describes ginger ale as both a flavoring and a meat tenderizer. Its carbonation and sweetness make it especially useful in this simple marinade.
• The original recipe directs the pork to marinate for “several hours or overnight.” Keep the chops refrigerated during the entire marinating period.
• The clipping specifies 145°F for medium and 160°F for well done. Current USDA guidance considers whole cuts of pork safe at 145°F followed by at least a 3-minute rest.
• Discard marinade that has been in contact with raw pork unless it is first brought to a safe boil before being used as a sauce.
• The original recipe calls for 3 to 5 dashes of Tabasco sauce, allowing the heat level to be adjusted to taste.

Serving Suggestions

• Classic Potato Salad⁠: A cool, creamy potato salad is a traditional match for grilled pork and balances the sweet-savory marinade. 
• Corn and Potato Salad⁠: Corn, potatoes, fresh herbs, and cider vinegar make a lighter summertime side for grilled chops. 
• Dolly Parton’s Coleslaw⁠: Crisp, tangy slaw provides acidity and crunch against the rich grilled pork. 
• Quick-Pickled Green Beans with Peppers⁠: Their bright vinegar-and-lime flavor cuts through the sweetness of the ginger ale and brown sugar marinade. 

Beverage Suggestions

• Instant Pot Iced Tea⁠: Smooth iced tea is a classic nonalcoholic choice for a grilled pork dinner and keeps the pairing refreshing. 
• Agave Lemonade⁠: Bright lemon acidity contrasts nicely with the sweet ginger ale and brown sugar in the marinade. 
• Sparkling Water with Lemon: A crisp, neutral nonalcoholic option that refreshes the palate without competing with the marinade.
• Ginger Ale over Ice: Echoes the defining flavor of the marinade and makes a natural alcohol-free pairing.
• American Lager: A light, crisp beer works well with grilled pork and the sweet-savory glaze left by the marinade.
• Dry Riesling: Its acidity and modest fruitiness complement both the pork and the ginger-sweet marinade.