Japanese Pork Chops Food

TONKATSU - ASIAN-STYLE PORK CHOP

Steps:

• In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
• Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
• When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

TONKATSU JAPANESE FRIED PORK

Steps:

• Gather the ingredients.
• Cut the edge of the pork chops in several places. Season with salt and pepper.
• Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
• Coat each pork chop generously with flour, shaking any excess off.
• Dip pork into beaten egg.
• Coat pork with panko breadcrumbs and set aside on a platter.
• In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
• Deep-fry breaded pork for 5 to 6 minutes.
• Turn pork over and fry about 5 more minutes or until cooked through and browned.
• Remove pork from oil and drain on paper towels.
• While pork is resting, finely shred green cabbage and soak in ice-cold water.
• Drain shredded cabbage well.
• Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.

JAPANESE PORK CHOPS

Steps:

• Marinate pork chops with the garlic, fish sauce, soya sauce, oyster sauce, and pepper. Let marinate for 2 to 4 hours in the refrigerator.Preheat the BBQ.Brown the pork at direct heat for 5-6 minutes per side, turning once at 90 degrees to obtain attractive markings on the surface of the meat.If the pork begins to burn, remove it from direct heat.Place in a serving dish and sprinkle with green onions.

ASIAN PORK CHOPS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. , Drain and discard marinade. Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

JAPANESE TONKATSU (PORK CHOPS)

Steps:

• Whisk first four ingredients in small measure until combined; set sauce aside.
• Season pork chops (preferably 3/4" thick) with salt and pepper mixture. Dredge each chop in flour, until coated, then dip chops in eggs and then in breadcrumbs, pressing crumbs to adhere.
• Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add pork. Cook first side 3 to 4 minutes, or until golden brown. Turn pork, and cook second side 3 to 4 minutes, adjusting heat, if necessary, so chops cook rapidly but coating does not burn, or until golden brown and cooked through.
• Make a mound of cabbage on each of 4 plates. Drizzle cabbage with a bit of sauce, then top with a chop. Serve with lemon wedges and remaining sauce.

ASIAN MARINATED PORK CHOPS

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.

ASIAN GRILLED PORK CHOPS

Steps:

• In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.
• Add pork chops.
• Marinate in refrigerator 30 minutes- 2 hours.
• Remove from marinade and discard marinade. Grill over medium coals 6 to 7 minutes per side or until pork is cooked through.

GRILLED ASIAN GINGER PORK CHOPS

Steps:

• In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
• Preheat grill for high heat, and lightly oil grate.
• Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

JAPANESE GINGER PORK

Steps:

• In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
• Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.

ASIAN GLAZED PORK CHOPS

Steps:

• Sprinkle both sides of chops with seasoning.
• Coat frying pan with oil and set over med high heat.
• When hot add chops and reduce heat to medium and cook until golden about 3 minutes per side.
• Remove chops to a plate.
• Pour sherry or water into pan and using a wooden spoon scrape any brown bits from the bottom of the pan.
• Stir in hoisin sauce (it may not dissolve completely).
• Return chops to pan, cover and reduce heat to med low.
• Simmer and turn the chops and stir the sauce occasionally until pork is firm about 5 minutes.
• Place chops on plate and pour the pan sauce over and top with green onion.

INSTANT POT ASIAN PORK CHOP

Steps:

• Heat Instant Pot on Saute. Once hot, add the oil.
• Place the pork chops in the oil and brown both sides.
• Add the rest of the ingredients, close the lid, and pressure cook on Manuel for 12 minutes.
• Let the Instant Pot do a natural pressure release.

ASIAN MARINATED PORK CHOPS

Steps:

• Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

ASIAN MARINATED PORK CHOPS

Steps:

• n a small bowl, combine soy sauce, lemon juice, ginger, and garlic; mix well.
• Place chops in a 9- x 13-inch baking dish and pour soy sauce mixture over top, turning chops to coat thoroughly. Cover and chill 2 hours, turning after 1 hour. Remove chops from marinade and discard marinade.
• In a large skillet over medium heat, melt butter; cook chops 5 to 7 minutes per side, or until cooked through. Serve immediately.
• Note: If you prefer to not use butter to cook the pork chops, you can substitute either peanut oil or light sesame oil.
• To make a sauce for the pork chops, reseve the marinade and bring it to a boil. Simmer 2 to 3 minutes, the pour over the chops.