| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup plus 1 teaspoon vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced ginger
- 1 tablespoon Sriracha
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- Zest and juice of 1 orange
- Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick)
- 2 tablespoons chopped fresh cilantro, for garnish
- 2 green onions, sliced
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 484 |
| Total Fat | 33 g |
| Saturated Fat | 6 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 117 mg |
| Sodium | 190 mg |
| Serving Size | 1 of 4 servings |
| Calories | 484 |
| Total Fat | 33 g |
| Saturated Fat | 6 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 117 mg |
| Sodium | 190 mg |
Reviews
Family loved this. I didn’t have any pork so used chicken breast and marinated for 1 1/2 hours in the fridge. Served over sticky rice. I felt the sauce did need some salt, so added about 4 tablespoons. The only change the family requested is more sauce. Going into rotation.
I made this with some green beans with garlic and
spring rolls. It was a really nice change of pace and the mix of flavors really blended well. My family definitely wants me to make this again. Day one, week one of meal planning complete.
spring rolls. It was a really nice change of pace and the mix of flavors really blended well. My family definitely wants me to make this again. Day one, week one of meal planning complete.
No flavor at all!!
excellent!!
Thanks for the tip…
I’m gonna use it….
My husband LOVED it!…..
http://rochelleskincareasli.com/one-pan-pasta-with-harissa-bolognese/
The men liked it. Salt and pepper? Cooking time? Covered or uncovered in the oven? This recipe seems to be missing a few details. Added soy sauce to compensate and ground pepper. Wish they were more flavorful. Marinated 5 hours.
Not a review as they are marinating still. I messed up and didn’t divide the marinade. Can’t I just cook the marinade after removing the chops from it?
I added five spice powder, one tablespoon of soy sauce, and a tablespoon of sambal oolek spice my family dislikes rooster juice. Then I marinated it overnight. I browned it in a cast iron pan with the remaining marinade, then finished in the oven. I think the five spice powder and overnight marinating really made it perfect.
I served it with a side of zucchini stir fried with an orange bell pepper, scallions, celery heart (didn’t have bok choy), and wilted spinach in a sauce made with hoisin, ginger, garlic, and a teaspoon of honey.
It went over very well with the family.
I added five spice powder and one tablespoon of soy sauce, and one tablespoon of sambas oolek, since my family doesn’t like rooster juice, then marinated overnight. I browned in a cast iron pan with the remaining marinade and then finished in the oven. It was a huge hit. I think the five spice powder and overnight marinating really made it.
I added some soy sauce per reviewer recommendations. The chops tasted good but I wouldn’t say that they were fantastic. I am not sure if I would make them again.