| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 2 servings |
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon Asian chile paste (sambal olek)
- 2 teaspoons finely chopped ginger
- 1 clove garlic, smashed and finely chopped
- 2 scallions, sliced
- 1 tablespoon orange zest
- 2 boneless pork loin chops, 3/4-inch thick
- Canola oil
- Sugar Snap Peas and Spinach with Ginger, recipe follows
- Kosher salt
- Ice
- 1 pound sugar snap peas, stem end and strings removed
- Extra-virgin olive oil
- 1 (1-inch) piece ginger, finely chopped
- 2 cloves garlic, smashed
- 1 scallion, white and light green only, thinly sliced
- 1/2 pound baby spinach, washed but not dried, stems removed
Instructions
- In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.
- Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.
- Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.
- Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.
- Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
- Snappy!
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 615 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 10 g |
| Sugar | 11 g |
| Protein | 50 g |
| Cholesterol | 109 mg |
| Sodium | 1939 mg |
Reviews
FYI…I think this recipe is supposed to mirror another one by Anne Burrell…look for “Asian Marinated Grilled Pork Tenderloin”. You don’t *have* to grill it for it to come out delicious. I pan seared the pork tenderloin and then let it finish cooking in the oven at 425 degrees for about 15 min. I added the juice of an orange in addition to the rind and let the pork marinate overnight. Leftovers are to die for! Super yummy! Def would not recommend leaving out the orange or the coriander (aka cumin) because the combination of both flavors are what makes this an amazing recipe! Highly recommend!
This recipe title says pork tenderloin but it’s for pork loin chops. Not a help when looking for tenderloins
This is hands down one of the best recipes I have ever made! It is simply delicious and my kids love it. Pork is super tender and the vegetables are the perfect pairing. I’ll be making this again for sure!
This was wonderful! It is a very simple recipe and doesn’t take long to prepare. The chops were tender and juicy and the reduction has a ton of flavor.
I felt this was amazing. I also felt the recipe was very simple. I do not like snap peas at all so made the spinach without and was delicious. My husband really loved the pork as well. We both felt we will definitely make this again next week. I like Anne Burrell’s recipes. Brown food tastes good!
This was super easy and super delicious. After cooking the chips I brought the rest is the marinade to a boil and added Asian noodles. So good!
This was excellent! I swapped out a small pork tenderloin for the pork chops and follow the rest of the recipe exactly. Will definitely make this again.
How do 2 pork chops turn into a pork tenderloin?