Soy Glazed Pork Chops - Giangi's Kitchen

Recipes: Pork

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Soy Glazed Pork Chops

Published on March 14, 2013 | Pork


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.
Bon Appetit!

servings: 4 prep time: 30 minutes cook time: 25 minutes


Amount Item Add to Grocery List
4 6 pinces center cut pork chops
3 tablespoons honey
2 tablespoons honey
3 minced garlic cloves
1 tablespoon grated ginger
1 teaspoon (optional) sambal (chili paste)
equal parts of pepper, paprika, ground clove and cinnamon spice
1 tablespoon olive oil
1 tablesppon for cooking vegetable oil

Preparation Instructions

  1. 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.

  2. Preheat the oven to 375°.

  3. Use paper towel to pat the pork of any excess marinade.

  4. Heat the oil in a large ovenproof skillet over high heat, add the pork chops and reduce the heat to medium-high.

  5. Sear the pork on both sides, 2 minutes each side, and then baste them with the marinade. Place the pan in the oven.

  6. Cook for about 10 minutes, turning once and basting generously with marinade.

  7. Remove from the oven and tent the pork in aluminum foil until ready to serve.

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