Asian chops with carrots and spicy honey. Since the soy sauce is sufficient to season the entire casserole, no additional salt is required. However, if you want to change the amount of saltiness, add some soy sauce. To make a complete dinner, serve with white cooked rice.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon grated orange zest
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- 2 pounds pork chops
- 2 tablespoons vegetable oil
- ½ cup soy sauce, divided
- ½ cup honey
- ½ cup water
- 3 zucchinis, thickly sliced
- 2 carrots, thinly sliced
- 1 onion, cubed
- ½ green bell pepper, sliced
- ½ stalk celery, thinly sliced
Instructions
- Mix together 1 tablespoon vegetable oil, ginger, garlic, paprika, cinnamon, orange zest, cloves, and cardamom in a bowl to form a paste and rub the pork chops with the spice paste.
- Heat 2 tablespoons vegetable oil in a large deep skillet and pan-fry the chops over high heat until browned and no longer pink inside, about 10 minutes per side. Pour in 1/4 cup soy sauce and coat the chops with soy sauce. Pour in honey, remaining 1/4 cup soy sauce, and water; mix thoroughly. Reduce heat to medium.
- Stir in zucchinis, carrots, onion, green bell pepper, and celery; cook and stir vegetables until cooked through but still slightly firm, about 10 more minutes.
Nutrition Facts
| Calories | 615 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 4 g |
| Protein | 55 g |
| Saturated Fat | 6 g |
| Sodium | 1930 mg |
| Sugars | 42 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
As a mediocre cook, I struggle a bit with the concept of coating meat and frying it on high. My topping always burns, which was the case with this recipe too. The flavor was delicious though!! I served it with rice and ended up pouring the (somewhat runny) juices on top of everything. I used low sodium soy sauce to protect the hubbies fragile ticker, but otherwise followed the recipe. We’ll definitely be making this one again!
WOW. These were great – I may never have pork chops any other way. My review is for the chops only, without the veggies, as I only had broccoli on hand. Fairly certain the taste would still have been amazing. I subbed maple syrup for the honey and am just now realizing that I skipped the addition of water (I suspect that would have made the sauce too thin, anyway). Will definitely make this again, with all the ingredients next time. This recipe does NOT disappoint!
Oh. My. Word. This was so good! It’s absolutely delicious–perfectly sweet, perfectly spiced, and just the right amount of zing from the orange! I used a few baby rainbow carrots, red pepper, and added some yellow squash that I needed to use up; but other than that, I kept everything else the same. It’s great over rice or pasta, too. And not only is it delicious, but it’s a really fast and easy dinner to make! Thank you for the recipe!
Love the flavor! I did not have cardamom so I left it out. I cooked the pork chops using the sous vide method: Applied the rub, put the chops in Ziploc bags, cooked at 140° for 2 hours and 15 minutes, then seared on both sides and drizzled with soy sauce and honey. I served it with homemade fried rice. It was excellent!
This was really good. The cardamom, ginger, cinnamon, and clove accented with a little orange peel make a nice, tasty accompaniment to the pork and vegetables. I didn’t have chops, but I had pork sliced for stir fry, and served with brown rice noodles instead of white rice. A nice change of pace!