Asian-Style Pan-Roasted Pork Chops
Savory and a little sweet, my favorite combination. These Asian-Style Pan-Roasted Pork Chops are marinated in a wonderful sauce that turns into a sticky glaze. This dish pairs well with a simple green salad and makes a great weeknight dinner.
Sometimes simple weeknight meals are actually the result of a phone call to our local chinese restaurant. What’s really awful is that I’m home all day long….cooking all day long….but occasionally things don’t work out like I had envisioned and dinner is less than edible. Well, I’m sure it’s edible but it’s not very appetizing and I really like to enjoy my meals. So, we call and order things like BBQ spare-ribs and Singapore Noodles. Favorites here at The Soapbox and fill our bellies with MSG and tons of sodium. I feel guilty every single time we do it.
I know I can get dinner on the table in a hurry, I’ve done it before. Things like Cheeseburger Macaroni Skillet and Skinny Beef Stroganoff are definite home runs when I’m short on time or when recipe testing day is an epic fail. I wanted to add something to the fool-proof rotation that was more of a meat lovers meal and less carby. Something healthy and simple but with a little asian flair. That’s where the idea for Asian-Style Pan-Roasted Pork Chops came into play.
I’ve been making this simple marinade for years…it works for basically any type of meat. Chicken, pork, beef, you name it. It whips together in no time and cooks just as quickly. I like to marinade my pork chops overnight, sometimes up to 24 hours. It gives the meat a chance to absorb all the flavors instead of just sitting on the surface. PLUS….it makes it so much easier to pull dinner together because you’re doing one step in advance. This would be perfect for your Sunday prep if you have one….I do not. I’m more of a “wing-it” person which explains my extremely crazed personality by the end of the week. I would benefit greatly by beginning a Sunday prep routine.
Make an extra chop for a quick stir-fry later in the week. Asian-Style Pan-Roasted Pork Chops are perfect in fried rice or this easy noodle dish.
Asian-Style Pan-Roasted Pork Chops
- 1 cup honey
- 3 cloves garlic, minced
- 3 tablespoons minced fresh ginger
- 3 1/2 tablespoons hoisin sauce
- 1/2 cup soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons chili paste
- 1 1/2 tablespoons sesame oil
- 3 1/2 tablespoons fish sauce
- 4 1/2 inch thick Pork Loin Chops
- 2 tablespoons olive oil.
- 3 tablespoons chopped fresh cilantro
- 2 scallions, green and white parts sliced
- In a small bowl, whisk together the honey, garlic, ginger, hoisin sauce, soy sauce, rice vinegar, chili paste, sesame oil and fish sauce. Pour half of the mixture into a zip lock bag and add the pork chops. Reserve the other half for the sauce. Store the pork chops in the refrigerator and marinate for 3 hours or up to 24 hours.
- When you're ready to cook, remove the pork chops from the marinade and allow to come to room temperature.
- Preheat the oven to 375 degrees.
- In a large skillet, heat the olive oil over med-high heat. Add the pork chops to the pan and cook until a golden brown crust has formed, approximately 3-4 minutes. Flip the pork chops over and cook until golden brown. Transfer the skillet to the oven and roast until done, approximately 10 minutes or until a thermometer reads 155 degrees. Allow the pork chops to rest, covered, for 10 minutes before serving.
- While the pork chops rest, pour the remaining marinade into a small saucepan and bring to a boil over med-high heat. Cook the marinade until reduced by half, approximately 3-4 minutes. Serve with the pork chops topped with cilantro and scallions.