Soy Chops Food

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

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.

SOY MARINATED CHOPS

Steps:

• Mix the soy sauce, vegetable oil, sherry, ginger, and garlic powder.
• Pour mixture over chops and let marinate overnight.
• Remove chops from marinate and add the molasses to the marinade.
• Cook the chops on the grill over a low fire basting the chops with the marinade molasses mixture.
• If you use Venison, be careful not to over cook.

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.

SOY-MARINATED PORK CHOPS

Steps:

• Mix all the ingredients together, except for the chops.
• Add the chops to the marinade and cover. Refrigerate for 12 hours, turning occasionally.
• Remove meat from marinade and reserve marinade.
• Preheat grill or broiler.
• Dry chops off and grill over low heat or broil them as far from the flame as possible, turning frequently and basting with the sauce, until they are cooked through, about 20-30 minutes. Note: Don't baste toward the end due to health concerns of raw pork juice (boiling the marinade will make it safe).

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.

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.

MUSTARD-SOY BRAISED PORK CHOPS WITH CELERY

Steps:

• Season the pork chops with very little salt and considerably more black pepper, and sear in a medium saute pan over medium high heat for 2 minutes per side.
• In a bowl or measuring cup, whisk the soy sauce, mustard, chili-garlic paste, oyster sauce, sesame oil, and salted black beans into the vegetable stock.
• Pour the seasoned stock into the pan with the seared pork chops, bring to a low boil and lower the temperature to as low as the stove will allow.
• Add the celery and simmer for 1 hour.
• Serve in a bowl with plain white or brown rice.

GARLIC AND SOY GRILLED PORK CHOPS

Steps:

• Sprinkle pork chops all over with soy sauce, garlic, paprika, salt, and pepper.
• Cover and refrigerate 20 minutes - 2 hours.
• Coat grill rack or broiler pan with cooking spray and preheat.
• Cook chops 4 inches from heat source 5-6 minutes each side, or until a thermometer inserted in center of chop reads 155 degrees F and juices run clear.