Soy glazed pork chops.
As my passion for cook books continues, my friends are adding to it. At Christmas I received this beautiful book from a friend that she purchased for me during one of her trips in New Orleans. “ Crescent City Cooking” by Susan Spicer is just a wonderful book filled with mouth-watering recipes as well as pictures. Tonight recipe is adapted from her book.
As I do not eat too spicy of food, therefore feel free to add more sambal to it as you wish. The marinate is easy to prepare and I had a bit of free time to put it together in the morning while I was fixing breakfast. However under time constraints, poking the meat with a fork before marinating, will help the flavors to penetrate in the meat.
The pork chops came out as tender as they could be. Nasi goreng rice was the perfect side dish.
Tonight’s March 13, 2013 dinner:
Soy Glazed Pork Chops
SOY GLAZED PORK CHOPS
4 6 ounces center cut pork chops
3 tablespoons honey
2 tablespoons soy sauce
3 garlic cloves, minced
1 tablespoon grated ginger
1 teaspoon sambal (chili paste, optional)
Equal parts of: pepper, paprika, ground clove and cinnamon spices
1 tablespoon olive oil
1 tablespoon oil for cooking
Use paper towel to pat dry the pork. Mix all the other ingredients in a small bowl, except the oil for cooking. Place the pork chops in the bowl, cover them with the marinate and let it marinate at least 30 minutes, up to 12 hours’ time permitting in the refrigerator.
Preheat the oven to 375°.
Use paper towel to pat the pork of any excess marinade.
Heat the oil in a large ovenproof skillet over high heat, add the pork chops and reduce the heat to medium-high.
Sear the pork on both sides, 2 minutes each side, and then baste them with the marinade. Place the pan in the oven.
Cook for about 10 minutes, turning once and basting generously with marinade.
Remove from the oven and tent the pork in aluminum foil until ready to serve.
2 garlic cloves minced
3 ½ cup cooked rice, stir it to remove lumpiness
3 eggs, omelet scramble
Salt and pepper
Ketjap or soy sauce
½ teaspoon finely chopped chili (optional)
1 small carrot, cleaned and cut in small dice
½ cup peas
½ cup thinly sliced cabbage
½ cup water
Prepare the omelet with the scramble eggs and set aside until cool to the touch. Cut in thin slices and set aside
In a wok or large cooking pan over medium heat fry the carrots and the peas with the olive oil until lightly brown.
Add the garlic, the cabbage and water.
Add the cooked rice. Keep stirring until the rice brown lightly.
Add the ketjap or soy sauce and give it another minute.
Remove from heat and add the thin slices of the omelet.
Season with salt and pepper and fry for a few minutes.
Stir and serve.