Seared Pork Cutlets With Asian Pan Sauce Recipes

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KOREAN STYLE PORK CHOPS



Korean Style Pork Chops image

Korean Style Pork Chops - a simple recipe for Korean style marinated pork chops, resulting in melt in your mouth, super delicious pork chops. Best ever!

Provided by Joanna Cismaru

Categories     Main Course

Time 23m

Number Of Ingredients 9

4 pork chops
1 tablespoon olive oil
1/4 cup soy sauce (low sodium)
2 tablespoon honey
4 cloves garlic (minced)
1 teaspoon sesame oil
1 teaspoon ginger (minced)
2 teaspoon sriracha sauce
black pepper to taste

Steps:

  • Preheat oven to 400 F degrees.
  • In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
  • Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
  • Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.

Nutrition Facts : Calories 294 kcal, Carbohydrate 11 g, Protein 29 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 89 mg, Sodium 660 mg, Sugar 8 g, ServingSize 1 serving

JAPANESE BREADED PORK CUTLET WITH SWEET TOMATO SOY SAUCE



Japanese Breaded Pork Cutlet with Sweet Tomato Soy Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup ketchup
2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
2 teaspoons brown sugar
1/2 cup all-purpose flour
3 large eggs, well beaten
2 cups panko breadcrumbs
1 1/2 pounds 1/4- to 1/2-inch-thick boneless pork loin chops
Kosher salt and freshly ground black pepper
Vegetable oil, for shallow frying

Steps:

  • For the sweet tomato soy sauce: Stir together the ketchup, soy sauce, Worcestershire and brown sugar in a small bowl and refrigerate until ready to use.
  • For the pork cutlets: Put the flour in a wide, shallow bowl; the eggs in another; and the panko in a third.
  • Poke the pork with a fork a few times to tenderize it, then sprinkle the pork with salt and pepper. Heat about 1/4 inch oil in a large skillet over medium-high heat until shimmering. Meanwhile, working in batches, dredge the pork in flour. Shake off the excess and dip in the eggs, letting the excess drip off before coating in the panko. Fry in the oil, turning once, until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining pork.
  • Serve the fried pork cutlets with the sweet tomato soy sauce.

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