Pork Chops In Soy Sauce Food

YUMMY PORK CHOPS

Steps:

• In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
• Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

SOY AND HONEY PORK CHOPS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. Brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
• Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
• While chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. Grill onion slices until they are translucent and browned, 3 to 4 minutes per side. To serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.

HONEY-SOY GLAZED PORK CHOPS

Steps:

• Prepare Pork: Place pork chops in large recloseable food storage bag. Pour soy sauce over pork; close bag. Refrigerate 20 minutes, turning bag halfway through marinating time.
• Prepare Sauce: Meanwhile, whisk together honey, soy sauce and vinegar in small bowl until blended. Add water chestnuts; set aside.
• Spray large skillet with cooking spray and heat over medium-high heat. Remove pork from bag and place in skillet; discard bag with marinade. Cook 4 minutes or until brown. Turn pork chops, reduce heat to medium and cook 6 minutes longer or until no longer pink in center. Remove from skillet; keep warm.
• Cook and stir garlic with green onions in skillet 1 minute or until garlic is fragrant. Add soy sauce mixture; cook and stir 2 minutes or until slightly thickened and bubbly. Drizzle sauce over pork chops. Serve with rice, if desired.

PORK CHOPS FOR THE SLOW COOKER

Steps:

• Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
• Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).

BRAISED PORK IN SWEET SOY SAUCE

Steps:

• Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.
• In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there's only about 3 tbsp of sauce left.
• Garnish with green onions. Serve over noodles or steamed rice.

GRILLED SOY-GINGER PORK CHOPS

Steps:

• In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and stir until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar and crushed red pepper, if using, raise the heat to medium-high and simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set aside to cool completely.
• Pour the marinade into a container or a zipper-top bag and add the pork chops. Seal the container or the bag, and place the chops in the fridge. Refrigerate for 3 to 24 hours.
• Preheat the grill to medium.
• Remove the pork chops from the marinade. Grill the pork chops for about 4 minutes on each side, until the pork chops reach an internal temperature of 140°. Allow them to sit for 5 minutes before serving or slicing. Top with the scallions, and serve with the lime wedges for squeezing over the chops.

SAUCY OVEN BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, vinegar, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 of the sauce.
• Bake pork chops for 30 minutes in preheated oven. Turn, and spread with remaining sauce. Continue baking for 30 minutes or until internal temperature of the pork chops reach 145 degrees.

ASIAN PORK CHOP WITH GINGER SOY SAUCE

Steps:

• Prick the pork chops with a fork so the meat will absorb the marinade. Put the pork chops and all the ingredients for the marinade in a resealable plastic bag. Squeeze out the air before sealing the bag. Keep in the fridge for 30 minutes (I don't recommend more than that as it gets too salty).
• You can grill on a BBQ grill, or you can pan-fry. For pan-frying, heat oil in a large pan on medium-high heat. When it's hot, add the pork chops to the pan, removing the marinade from the pork chop as the moisture will end up "steaming" the meat. Keep the marinade in the plastic bag as we'll use it later. Cook the pork chops until the bottom side is nicely brown.
• Once the meat is brown, flip it and lower the heat to medium-low. Cover the pan with a lid and cook for 3 minutes. You want to make sure the pork is cooked through, but overcooked pork is very tough.
• Add the marinade into the pan and increase the heat to medium. Bring it to simmer and scoop the sauce with a spoon over the meat. Transfer the meat out on serving plates and you can continue to reduce the sauce until thicken.
• Serve the pork chop with steamed rice and sauteed vegetables (I sauteed spinatch with butter and season with salt and pepper). Enjoy!
• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.

BAKED SOY LEMON CHOPS

Steps:

• In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Place marinated pork chops in a roasting pan, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.

PORK CHOPS IN SOY SAUCE

Steps:

• Season pork chops with salt, pepper, and garlic powder and brown, drain pot.
• Simmer pork chops, soy sauce, and water, with lemon juice and onion till tender.
• Serve over rice.

SOY CHOPS

Steps:

• Fill a large skillet 1/4-inch high with water.
• Add soy sauce, pepper, garlic salt, onion, gravy and soup mix to skillet. Allow to simmer on high 5 to 8 minutes.
• Add pork chops; decrease to medium heat. Cook until brown, about 12 minutes on each side.

HONEY-SOY GLAZED PORK CHOPS

Steps:

• Sprinkle 1 side of each pork chop with black pepper.
• Heat nonstick skillet over medium high heat until hot.
• Add pork chops, pepper side down, and cook approximately.
• 4 minutes or until browned.
• Reduce heat to medium, turn pork chops and cook 6 to 8 minutes longer or until they just lose their pink color.
• Transfer pork chops to platter, cover to keep warm.
• While pork chops are cooking, in a cup or small bowl, mix honey, soy sauce, balsamic vinegar and cornstarch until smooth.
• After removing pork chops, add garlic to skillet, cook 30 seconds, stirring (no longer so it does not burn).
• Stir honey mixture into skillet (mixture will boil) and cook 1 to 2 minutes, stirring.
• The longer the sauce mixture cooks, the soy sauce flavor becomes stronger.
• Spoon sauce over pork chops.
• Sprinkle with green onions for garnish, if desired.

STICKY HONEY SOY PORK CHOPS

Steps:

• Preheat a large frying pan or skillet over high heat. Pat the pork chops dry with kitchen paper then season with 2 teaspoons oil and salt.
• Cook the pork chops in the hot pan for 3-4 minutes per side until well browned. Turn the chops onto their fat caps and allow to cook for another 2-3 minutes until the fat is well browned. Remove from the pan and set aside.
• Combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well. Pour into the pan and allow to simmer. Cook for 2-3 minutes until the sauce coats the back of a spoon then add the pork chops back in.
• Glaze the chops with the sauce until they are coated, sticky and shiny.
• Remove from the heat and serve.

QUICK AND EASY ASIAN SEARED PORK CHOPS

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!

PORK CHOPS WITH SOY-ORANGE SAUCE

Steps:

• Combine orange juice with soy sauce, sugar, garlic, pepper, and thyme in a 1 gallon zipper bag. Set aside.
• With a very sharp knife, score the pork chops 1/8 inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.
• Remove pork chops and retain marinade.
• Heat the butter and oil in a large heavy skillet until hot. Add the chops in a single layer and saute over high heat for 3 minutes on each side, browning them well. (You may need to do these in batches, or in two skillets. I usually do this using the grill method below.).
• Reduce heat to low and poir reserved marinade over the chops. Cook until done, about 8-10 minutes longer. Remove chops to a heated platter. Reduce the marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.
• GRILL METHOD: Also excellent grilled! Reduce the marinade separateley in a saucepan, then pour over the chops after removing from grill.

PORK CHOPS WITH GINGER SAUCE

Steps:

• Preheat your oven to 350F (175C).
• Preheat a large saucepan over medium-high heat. Splash in some oil and toss some butter in the center of the oil. Season the pork chops with salt and pepper. When the butter starts to brown, lay in the pork chops. Sear until lightly and evenly browned and delicious looking then flip to cook the other side on low. Reduce your heat to its lowest possible setting, place a lid on the saucepan and allow the chops to finish cooking in your improvised oven. This will take about 5 minutes or so. Rest the chops on a plate covered loosely with foil. Toss it in the warm oven. Close the door, turn off the heat and make the sauce.
• Turn the pan heat to high. Pour in the orange juice and spoon in the marmalade. Stir the sauce as it boils and scours the pan of all the browned flavour bits, the concentrated pan juices. The sauce thickens as it reduces. This makes for less sauce but bigger flavor. When the sauce thickens to a smooth consistency, finish by stirring in the soy sauce, ginger, green onions and vinegar. Serve up the warm chops with the sauce, share and enjoy!
• Freestyle Twist: These simple chops can be dressed up by simply twisting the sauce in a variety of ways. Try white wine and mustard, red wine and raspberry jelly or for some zing, apple juice and horseradish.