Oriental Porkchops Food

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.

SLOW COOKED ORIENTAL PORK CHOPS

Steps:

• In pan, brown chops both sides in oil then transfer to crockpot.
• Add garlic to drippings in pan, cook and stir about 1 min or until golden brown.
• Stir in soy sauce, broth, brown sugar, pepper flakes and cook and stir until dissolved.
• Pour over chops, cover& cook 7-8 hours on low heat.
• Remove chops.
• Combine corn starch& cold water until smooth and stir into slow cooker.
• Return chops, cover, set to high heat and cook for 20 minutes.
• Serve over white rice or with a boxed oriental style rice.

GRILLED ORIENTAL PORK CHOPS

Steps:

• In a large ziploc bag,combine first 6 ingredients.
• Add pork and turn to coat,seal bag,refrigerate 4-6 hours.
• Grill uncovered over medium heat for 10-12 minutes or until juices run clear,turning once.

ORIENTAL PORK CHOPS

Steps:

• Pound each pork chop till thin.
• In dish combine sugar,soy sauce and sherry.
• Dip each pork chop in mixture and then drege in flour.
• Don't discard liquid.
• In large skillet heat 1/2 of the oil& stir fry onions till tender,remove from pan.
• Add remaining oil& brown pork chops.
• Spoon onions over pork chops& also remaining soy sauce& sherry.
• Cover and cook for 20 minutes or till tender.

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.

SAUCY CHINESE PORK CHOPS

Steps:

• Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

SWEET AND TANGY ASIAN PORK CHOPS

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.

CHINESE STYLE FRIED PORK CHOPS

Steps:

• Tenderize meat pork with a meat mallet. If you're short on time, pound to at least 1/4 inch thickness or thinner.
• Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes. (I've marinated it as long as 1 day and as little as 10 minutes.).
• Just before frying, pour cornstarch on top of pork and stir into marinade.
• Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

ASIAN-STYLE PORK CHOPS

Steps:

• Make the marinade: In a liquid measuring cup, whisk together soy sauce, sugar, oil, garlic, and 1/4 teaspoon salt. Reserve 1/4 cup marinade for drizzling. Place pork chops in a shallow dish with the rest of the marinade; turn to coat. Set aside at room temperature, turning occasionally, 15 minutes.
• Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Lift pork chops from dish, leaving some marinade clinging to meat; discard the rest. Arrange on prepared baking sheet. Broil, without turning, until well browned and cooked through, about 15 minutes.
• To glaze, brush with pan juices, and drizzle with reserved marinade. Spoon pickled radishes, without their juice, over each pork chop. Serve with shredded napa cabbage, if desired.

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).

CHINESE PORK CHOPS

Steps:

• Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender., Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

TAIWANESE PORK CHOPS

Steps:

• With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
• Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
• In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
• Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.

ASIAN-STYLE MARINATED PORK CHOPS

Steps:

• In a baking dish, stir together soy sauce, hoisin sauce, garlic, honey, and sugar. Add pork chops, turning to coat. Cover with plastic wrap, and marinate in the refrigerator for at least 1 hour and up to 24 hours.
• Preheat broiler. Remove pork chops from marinade and arrange on a baking sheet; reserve marinade. Place pork chops under broiler, and cook 4 minutes, rotating pan once. Remove from broiler. Turn chops and spoon some of the reserved marinade over the tops. Return to broiler, and cook until just done, 4 to 7 minutes more.

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.

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.

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.