Introduction
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.
Soy Glazed Pork Chops
Ingredients
- 6 ounces pork chops 4 - 6 ounces center cut pork chops
- 3 tbsps honey 3 tablespoons honey
- 2 tbsps honey 2 tablespoons honey
- 3 garlic 3 minced garlic cloves
- 1 tbsp ginger 1 tablespoon grated ginger
- 1 tsp sambal chili paste 1 teaspoon (optional) sambal (chili paste)
- pepper paprika ground cinnamon spice equal parts of pepper, paprika, ground clove and cinnamon spice
- 1 tbsp olive oil 1 tablespoon olive oil
- 1 tablepsoon vegetable oil 1 tablespoon for cooking vegetable oil
Instructions
- 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.
Nutrition
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pork, Dinners
- Cuisine: International
Did you make this?
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