Glazed Pork Chops With Asian Flavors Recipes

GINGER-SOY GLAZED PORK CHOPS WITH ASIAN PEAR SLAW

Steps:

• Begin by preparing slaw ingredients. In a large bowl, combine all vegetables. In a smaller bowl, whisk together dressing ingredients: fish sauce, rice wine vinegar, sugar, oil, lime juice, salt and pepper. Pour over vegetables and toss to evenly distribute. Set aside.
• Prepare pork marinade by adding garlic, soy sauce, honey, ginger, mirin and Sriracha in a medium-sized bowl and whisking to combine. Heat a large non-stick skillet over medium-HIGH heat.
• Season pork chops with a dash of salt and pepper and add to heated skillet (*if skillet is NOT non-stick, add a spray of non-stick cooking spray or dash of oil). Sear chops for ~3 minutes, flip and sear for another 2-3 minutes. Reduce heat to medium. Pour marinade evenly over pork chops. Cook for another 2-3 minutes, or until pork chops are cooked through, flipping once more. You'll notice the marinade will thicken and begin turning into a sticky glaze. Transfer pork chops to a plate and top with sliced green onion. Pair with slaw, top with sesame seeds if desired.

PORK CHOPS WITH GLAZE

Steps:

• In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

TERIYAKI-GLAZED PORK CHOP WITH STIR-FRIED RED BELL PEPPER, RED CABBAGE, CARROT, AND BROCCOLI

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients and Season the Chops Throughly rinse produce and pat dry. Stem, core, and slice red bell pepper into thin strips. Rinse pork chops and pat dry. Rub pork chops with half the Asian spice blend and a pinch of salt and pepper, making sure spices dissolve into meat (reserve remaining Asian spice blend for making glaze). 2 Cook the Chops Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add chops and cook 4-6 minutes per side, turning occasionally, or until a minimum internal temperature of 145 degrees is reached. Keep heat moderate as to not blacken seasoning on chops. Occasional turning and careful temperature control are keys to success. Transfer chops to a plate and set aside. Return pan to medium heat (no need to wipe clean). 3 Make the Teriyaki Glaze Add sesame oil, remaining Asian spice blend, soy sauce, mirin, honey, and 2 Tbsp. water to pan. Cook until thickened to the consistency of syrup, about 2-3 minutes. Transfer to small bowl and reserve. Wipe pan clean. Fun fact: it's thought that teriyaki sauce was actually invented in Hawaii by early Japanese immigrants. 4 Cook the Broccoli Return pan to medium high heat. Add 1 tsp. olive oil, 2 Tbsp. water, and broccoli and cook until water evaporates and broccoli is tender, about 4-6 minutes. Season with a pinch of salt and pepper. 5 Cook Peppers, Carrots, and Cabbage Keeping pan over medium-high heat, add 1 tsp. olive oil, peppers, carrots, and cabbage to the broccoli. Cook until crisp tender, about 2-3 minutes. Season with a pinch of salt and pepper and toss with 2 Tbsp. teriyaki glaze (reserving any remaining for plating). Set aside. 6 Plate the Dish Place stir-fried vegetables on a plate. Top with a pork chop and coat with teriyaki glaze. Drizzle additional glaze over vegetables and garnish with sesame seeds.

AMAZING ASIAN GLAZED PORK CHOPS

Steps:

• Dry roast the sesame seeds in a small skillet over medium heat for about 3 minutes until toasted. Set aside. In a small bowl or measuring cup, add the rice wine vinegar, orange juice, mirin, ginger, brown sugar and mix well until sugar is dissolved. Make ½ inch deep cuts about 1 inch apart on the fat/silverskin edge of the pork chops. This will help prevent them from cupping when cooking. Dry well with paper towels and season with salt and pepper on both sides. Heat the vegetable oil in a 12-inch (30 cm) skillet over medium-high heat until beginning to smoke. Add the pork chops and cook until well browned, about 4 minutes (or longer if your chops are thick). Turn and cook another minute. Check the pork internal temperature; if your pork chops are on the thin side, they may already have reached the internal target temperature of 140℉ (60℃) F. If so remove to a plate and tent with foil. Add the glaze mixture to the skillet, and continue cooking the pork until the internal temperature reaches 140℉ (60℃) F (about 3 of 4 minutes) and transfer the pork chops to a plate, tent with foil and allow them to rest for 5 minutes. Remove the skillet from the heat. After resting, add any accumulated juices and reheat the skillet over medium heat. Simmer, whisking constantly, until the glaze is thick and caramel colored, from 2 to 5 minutes. Return the pork chops to the pan, turning to smother with the glaze and transfer to a platter, browned side up and spread with the remaining glaze. Serve immediately garnished with some fresh cilantro and sesame seeds. Secrets to Juicy Pan-fried pork chops Don't overcook. Cook for internal temperature using an inexpensive food thermometer. Digital food thermometers such as this one can be obtained for less than $10. For more on perfectly cooking pork chops check out our Guide for cooking Pork.

HOISIN AND HONEY GLAZED PORK CHOPS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut scallions diagonally into 2-inch pieces.
• Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.
• Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15 to 20 minutes.
• Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices.

ASIAN PORK CHOPS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. , Drain and discard marinade. Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

ASIAN GLAZED PORK CHOPS

Steps:

• Sprinkle both sides of chops with seasoning.
• Coat frying pan with oil and set over med high heat.
• When hot add chops and reduce heat to medium and cook until golden about 3 minutes per side.
• Remove chops to a plate.
• Pour sherry or water into pan and using a wooden spoon scrape any brown bits from the bottom of the pan.
• Stir in hoisin sauce (it may not dissolve completely).
• Return chops to pan, cover and reduce heat to med low.
• Simmer and turn the chops and stir the sauce occasionally until pork is firm about 5 minutes.
• Place chops on plate and pour the pan sauce over and top with green onion.

ROAST PORK TENDERLOIN WITH ASIAN GLAZE

Steps:

• Preheat the oven to 400 degrees. Line a small roasting pan (or use a 9X13-inch baking dish) with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.
• Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1/2 tablespoon ginger, 2 teaspoons sesame oil, 2 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours.
• Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. The marinade will eventually thicken and scorch, but the foil will protect the pan, so don't worry. Transfer the pork to a cutting board and let stand for 5 minutes.
• While the pork is resting, bring the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon ginger, 1 teaspoon sesame oil, 1 minced garlic clove and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan.
• Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

ASIAN PORK CHOP WITH GINGER SOY SAUCE

Steps:

• Prick the pork chops with a fork so the meat will absorb the marinade. Put the pork chops and all the ingredients for the marinade in a resealable plastic bag. Squeeze out the air before sealing the bag. Keep in the fridge for 30 minutes (I don't recommend more than that as it gets too salty).
• You can grill on a BBQ grill, or you can pan-fry. For pan-frying, heat oil in a large pan on medium-high heat. When it's hot, add the pork chops to the pan, removing the marinade from the pork chop as the moisture will end up "steaming" the meat. Keep the marinade in the plastic bag as we'll use it later. Cook the pork chops until the bottom side is nicely brown.
• Once the meat is brown, flip it and lower the heat to medium-low. Cover the pan with a lid and cook for 3 minutes. You want to make sure the pork is cooked through, but overcooked pork is very tough.
• Add the marinade into the pan and increase the heat to medium. Bring it to simmer and scoop the sauce with a spoon over the meat. Transfer the meat out on serving plates and you can continue to reduce the sauce until thicken.
• Serve the pork chop with steamed rice and sauteed vegetables (I sauteed spinatch with butter and season with salt and pepper). Enjoy!
• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.

GRILLED MAPLE-GLAZED PORK CHOPS

Steps:

• In a small mixing bowl, whisk together all marinade ingredients. Divide equally and set aside half the mixture at room temperature.
• Place pork chops in a zip-top bag and cover with the remaining half of the marinade. Remove as much air as possible from the bag, massage marinade into meat, and place on a plate to prevent leaks. Place chops in refrigerator for 30 minutes or up to 4 hours.
• Light your grill and set up for two-zone cooking. Establish grill temperature between 225° and 250° F.
• Remove pork chops from the bag, and discard any marinade that has touched the pork. Place chops on your preheated grill over indirect heat. Close lid and allow pork chops to cook until internal temperature reaches 130° F. Remove pork from grill and stoke coals to create high direct heat.
• Place pork chops over high direct heat, flipping every 20-30 seconds in order to create a perfect crust. Remove pork chops from the grill when they are five degrees less than desired eating temperature.
• Brush hot pork chops with warm marinade that was set aside, and allow them to rest for 5 minutes.
• Plate pork chops on a bed of arugula and drizzle with remaining marinade as desired for serving.

DELICIOUS ASIAN-GLAZED PORK STEAKS OR PORK CHOPS

Steps:

• Set oven to 325 degrees F.
• Grease a 13 x 9-inch baking dish.
• Season both sides of the pork steaks or chops with a small amount of black pepper, then place in the baking dish.
• In a bowl stir together brown sugar with cornstarch and ginger, ketchup, chili sauce, garlic and soy sauce.
• Pour the mixture over the pork; toss with hands to make certain that the pork is coated with sauce.
• Cover with foil and bake for 1-1/2 hours or until pork is tender (pork chops may need a little less time to bake).
• Serve with cooked rice.

GLAZED PORK CHOPS WITH ASIAN FLAVORS

Steps:

• 1. Combine all of the glaze ingredients except the sesame oil and 2 tsp rice vinegar. Pat pork chops dry and season with salt and pepper. 2. Heat oil in a 12 inch skillet over medium high heat until smoking. Add the pork to the skillet and cook until well browned, 4 to 6 minutes. Turn the chops and cook 1 minute longer; trnasfer the chops to a platter and pour off any oil in the skillet. Return the chops to the skillet, browned side up, and add the glaze. Cook over medium heat for 5-8 minutes. Remove the skillet from heat. Transfer chops to a plate, tent with foil, and let rest until the temp reaches 150 degrees (5 minutes). 3. When the chops have rested, add any juices to the skillet and set over medium heat. Simmer, whisking constantly, until the glaze is thick and caramel colored, 2-6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to plate, browned side up, and spread glaze over chops. Serve immediately.

GRILLED HONEY GLAZED PORK CHOPS

Steps:

• Mix honey, soy sauce and garlic in a large bowl. Set aside half of the mixture for basting while grilling. Use remaining honey-garlic mixture and coat chops.
• Preheat grill to medium-high. Place pork chops on grill grate, close lid and cook for 20 minutes, turning every 5 minutes and basting to keep moist.
• Remove from grill. Serve either whole or, do as I do, slice diagonally and serve on platter

GLAZED PORK CHOPS

Steps:

• Mix the sauce ingredients in a small bowl. Set aside. Make ahead tip: Sauce may be mixed in advance and left at room temperature for several hours or covered and refrigerated for up to a day or two. If refrigerated, return the sauce to room temperature before browning the pork chops. Stir the sauce before adding to the pan. Heat the oil in a 12- to 14-inch skillet over medium-high heat. Brown the pork chops on both sides, about 3-4 minutes per side. If the chops are on the thinner side, they may be cooked through at this point. (Check the temperature with a quick-read thermometer. Chops are done at 145 degrees F, but for this recipe it's best to remove them when they are still a little pink inside, about 135 to 140 degrees F.) If the chops are thicker, continue to cook until the chops have reached this point. Then remove them to a plate. Immediately, pour the sauce into the pan, bring to a boil, and reduce the heat to medium-low. Simmer, uncovered, for a few minutes or until the sauce has thickened. Once the sauce is just thick enough to coat the pork nicely, add the chops back to the pan and turn them several times to coat with the sauce. Serve with an extra spoonful or two of sauce overtop.