QUICK AND EASY ASIAN SEARED PORK CHOPS
These Asian pork chops are marinated for a quick 20 minutes and then seared to perfection for a quick and easy dinner!
Provided by Judy
Categories Pork
Time 45m
Number Of Ingredients 8
Steps:
- Combine all ingredients from the soy sauce to the wine in a shallow dish. Marinate the pork chops in this mixture for 20 minutes to an hour.
- Heat 2 tablespoons of vegetable oil in a large skillet. Sear the pork chops on both sides until cooked through (you can discard any leftover marinade). It should take 5 minutes per side for 1-inch thick pork chops, as long as they were at room temperature when you started cooking them.
- Allow to cool for 5 minutes. Enjoy!
Nutrition Facts : Calories 369 kcal, Carbohydrate 3 g, Protein 30 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 90 mg, Sodium 598 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KOREAN STYLE PORK CHOPS
Korean Style Pork Chops - a simple recipe for Korean style marinated pork chops, resulting in melt in your mouth, super delicious pork chops. Best ever!
Provided by Joanna Cismaru
Categories Main Course
Time 23m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F degrees.
- In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
- Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
- Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.
Nutrition Facts : Calories 294 kcal, Carbohydrate 11 g, Protein 29 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 89 mg, Sodium 660 mg, Sugar 8 g, ServingSize 1 serving
GRILLED KOREAN-STYLE BBQ GLAZED PORK CHOPS WITH RED ONIONS AND BABY BOK CHOY
Instead of marinating the meat, which is typical of Korean BBQ, these pork chops are brushed in a nutty hoisin glaze while they're on the grill. Grilled veggies, tossed in that same sweet and spicy glaze are served alongside.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat. Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl. Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce. Set half aside for serving with the cooked pork chops and stir in 1 to 2 tablespoons water.
- Sprinkle the pork chops on both sides with 1/2 teaspoon each salt and pepper for all 4 chops. Place the pork chops and onions on a lightly oiled grill. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Grill the onions until they are soft. Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling. Transfer the pork chops to a cutting board to rest for about 5 minutes and the onions to a bowl.
- Put the bok choy in a large bowl and cover with plastic wrap. Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes. Season the bok choy with 1/4 teaspoon each salt and pepper and grill until charred, 2 to 3 minutes per side. Add to the bowl with the onions and gently toss with the reserved 2 tablespoons ginger sauce. Serve the pork chops with the grilled vegetables and the reserved hoisin sauce mixture on the side.
CHARRED DOUBLE-CUT PORK CHOPS WITH BROWN SUGAR BBQ SAUCE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, sprinkle the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook until browned, 3 to 5 minutes, then turn over and cook for an additional 3 to 5 minutes. Transfer the skillet to the center of the oven. Cook until the pork reaches an internal temperature of 150 degrees F, 25 to 30 minutes.
- Drizzle the chops generously on both sides with the Brown Sugar BBQ Sauce. Transfer to a platter and serve with additional sauce on the side.
- Combine the ketchup, dark brown sugar, cider vinegar, chili powder, soy sauce, Worcestershire sauce and Dijon mustard in a large pot and whisk to blend. Bring to a simmer over medium heat. Add the garlic, ginger and lemon slices. Simmer until the vinegar mellows slightly and the flavors start to meld together, 20 to 25 minutes. Remove from the heat but keep warm.
ASIAN MARINATED PORK CHOPS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.
- Preheat the oven to 375 degrees F.
- Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.
- Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.
STIR-FRIED RICE NOODLES WITH PORK CHOPS
Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
- Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
- Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.
Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams
CHARRED THIN ASIAN PORK CHOPS
Best if served hot off the grill. From :Serious Barbecue" by Adam Perry Lang... http://www.adamperrylang.com/recipes/charred-thin-asian-pork-chops/ Adams Tip: Tip: If you can't find 1⁄4-inch-thick chops, ask a butcher to cut "through the bone" for you.
Provided by gailanng
Categories Pork
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Place pepper flakes in a small bowl and pour boiling water over them. Let sit for 1 to 2 minutes to rehydrate.
- Combine all the marinade ingredients except the pepper flakes and scallions in a blender. Blend until well combined. Stir in the scallions, pepper flakes and soaking water.
- Place chops in an extra-large resealable bag. Pour the marinade over chops, squeeze out any excess air from bag and close. Roll the bag to evenly coat all the meat. Refrigerate at least 12 hours or up to 24.
- Preheat grates of a well-oil charcoal or gas grill to medium-high. Remove the chops from the marinade, letting any excess marinade remain in the bag, Lightly pat dry with paper towels. Reserve 1 cup marinade for glazing the chops. Place the reserved 1 cup marinade in a small saucepan over medium heat and bring to a boil. Using a brush, coat chops with canola oil.
- Place chops on grill in batches, keeping the lid open, turning frequently during the cooking time and brushing with the remaining marinade. Cook until chops are completely glazed and well marked with char, about 10 minutes.
- Remove chops from grill and sprinkle with sesame seeds and scallions. Serve chops immediately, family style, with bean threads, cilantro, bell peppers and chile paste placed upon lettuce leaves.
BARBECUED STICKY CHINESE PORK CHOPS
Give chops an oriental kick with this easy, sticky marinade
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Yield Easily halved or doubled
Number Of Ingredients 16
Steps:
- Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
- To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
- Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.
Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.55 milligram of sodium
VIETNAMESE GLAZED SKINNY PORK CHOPS
Recipe from Food & Wine, June 2008. This was awesome! Surprisingly sweet yet savory. Worked well as an OAMC dump recipe. Threw it all in a zip lock and froze it then put in frig for a couple days to defrost and marinate. Delicious! I used extremely cheap pork chops and they turned out great. Prep time doesn't include marinating time.
Provided by Aggiezoey
Categories Pork
Time 36m
Yield 8 chops, 4 serving(s)
Number Of Ingredients 9
Steps:
- Note - The ingredients above are directly from the recipe; however, I didn't use the shallots when I made mine. I didn't have any. I also didn't use the peanuts b/c I forgot. But honestly, I don't think you need them. Nor did I add the salt b/c fish sauce is pretty salty tasting.
- Combine vegetable oil with honey, fish sauce, garlic, shallots and pepper. Add the pork chops, coat thoroughly in marinade and refrigerate over night or place in freezer bag and freeze. (Mine marinaded more than one night once thawed - turned out great!).
- Lightly season pork chops with salt (I did not do this step). Brush grill with oil (I used indoor grill pan). IMPORTANT - cook the pork over a very HIGH heat until nicely charred and just cooked through, about 3 minutes per side.
- Scatter the peanuts on top and serve right away. (However, I have refrigerated these and reheated the next night in microwave on 50% power and they turned out fine.).
Nutrition Facts : Calories 871.9, Fat 47.3, SaturatedFat 13.4, Cholesterol 274.6, Sodium 1636.2, Carbohydrate 22.6, Fiber 1.2, Sugar 18.4, Protein 86.2
THIN PAN-SEARED PORK CHOPS
Double-thick pork chops always look appetizing, but unless they are cooked perfectly, they tend to be dry, regardless of whether you grill or bake them. That's especially true if they are lean loin chops. But skinny chops cooked over high heat on the stovetop are far more apt to come out juicy. Giving them an hour in quickly made brine adds even more flavor and tenderness. Ask your butcher to cut thin chops that weigh 4 to 5 ounces.
Provided by David Tanis
Categories dinner, easy, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Stir in 8 cups cold water to dissolve salt and sugar.
- Add pork chops to brine, making sure they are well submerged, and refrigerate. Leave chops in brine for 1 to 2 hours. Remove from brine, pat dry and bring to room temperature. Discard brine.
- Make the dressing for the herb salad: Whisk together lemon juice, zest and olive oil. Season with salt and pepper and set aside.
- Put 2 large cast-iron skillets over medium-high heat and film each pan lightly with oil. (Alternatively, use a large cast-iron griddle or ridged stovetop grill.) When oil is hot, add chops in one layer without crowding.
- Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter.
- Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.
SWEET AND TANGY ASIAN PORK CHOPS
I have always enjoyed Asian food, and when I had pork chops, I put this recipe together to create my own take on Asian pork chops. The sauce is sweet and tangy and the meat is moist and tender. -Betty Kercheval, Bellevue, Washington
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Sprinkle pork chops with salt and pepper. Place in a 3-qt. slow cooker. Add the onion, green pepper and green onions. In a small bowl, combine the brown sugar, wine, soy sauce, ginger, sesame oil and garlic; pour over chops. Cover and cook on low for 3-4 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice if desired.
Nutrition Facts :
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