Soy Glazed Pork Chops Food

GLAZED PORK CHOPS

Steps:

• In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.

SOY LIME GLAZED PORK CHOPS

Steps:

• 1. Mix the soy sauce, honey, lime juice and zest, and Hoisin sauce together in a bowl.
• 2. Trim and pat-dry the pork chops. Place the flour on a shallow bowl and seasoned with salt and pepper. Heat a large heavy skillet over medium-high heat. Dredge the chops in the flour and shake off excess. Add the oil to the skillet and then the chops, cook until lightly browned, about 4 minutes. Turn and repeat on the other side until lightly browned, about 2 minutes more. Transfer the chops to a plate.
• 3. Add the scallion whites and garlic to the pan and cook stirring until wilted, about 30 seconds. Add the soy mixture and increase the heat to high and cook, scraping up any browned bits with a wooden spoon until the mixture thickens. Return the chops to the pan and cook, turning often, until glazed and hot, about 2 to 3 minutes. Serve chops drizzled with glaze, scallions tops scattered over, and greens if desired.

PORK CHOPS WITH ORANGE SOY GLAZE AND UDON NOODLES

Steps:

• Heat peanut oil in a large skillet over medium-high heat. Season both sides of pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown.
• In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces. Arrange noodles on a serving platter. Top with pork chops and sauce. Garnish with scallions just before serving.

SAVORY GLAZED PORK CHOPS

Steps:

• Season pork chops w/S&P.
• Cook chops in oil to almost done, about 4 minutes per side.
• Remove.
• Add onion to pan; cook, stirring occasionally, 6 minutes or to golden brown.
• Stir in worcestershire, vinegar, sugar, sage.
• Bring to boil; cook to reduce slightly.
• Return meat; simmer uncovered 2 min till done.

PORK CHOPS WITH GINGER-SOY GLAZE

Steps:

• Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend. Add pork and turn to coat. Refrigerate at least 30 minutes and up to 3 hours.
• Heat oil in heavy large skillet over medium-high heat. Drain pork and reserve marinade. Add pork to skillet and sauté until cooked through, about 5 minutes per side. Transfer pork to platter. Add marinade and green onions to same skillet. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.

PORK CHOPS WITH GINGER-SOY GLAZE

Steps:

• Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend.
• Add pork and turn to coat.
• Refrigerate at least 30 minutes and up to 3 hours.
• Heat oil in heavy large skillet over medium-high heat.
• Drain pork and reserve marinade.
• Add pork to skillet and sauté until cooked through, about 5 minutes per side.
• Transfer pork to platter.
• Add marinade and green onions to same skillet.
• Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.

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:

• 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.

JAVA-SOY GLAZED PORK CHOPS

Steps:

• Heat grill to medium-high heat.
• Mix sugar and cornstarch in medium saucepan until blended. Add coffee, soy sauce and vinegar; mix well.
• Cook on medium heat 4 min. or until mixture comes to boil and thickens, stirring frequently.
• Grill chops 3 min. on each side. Brush with half the coffee mixture; grill 4 to 5 min. or until chops are done (145ºF), turning and brushing occasionally with remaining coffee mixture.