The sweet from caramelization, the bite from garlic, and the spiciness of ginger.  If these things appeal to you, keep on reading.  This simple recipe packs a powerhouse punch of flavors with minimal prep and a short cooking time.  Can we say a dream come true?

Now some people might be saying, but Betty you don’t like pork so how come you are posting another pork recipe?  I have to admit I am learning the error of my ways and broadening my horizons.  I can now agree that bacon and bone in pork chops are worth cooking.  Key being bone in here.

So now there are a few tricks to this recipe.  The first being a short marinade time, the second a good sear, the third being a rest before serving.  All told, you need just about 45 minutes start to finish to make this dish.

Now onto the other fun things, side dishes!  I recommend sautéed vegetables such as pea pods, onions, and peppers.  Something nice and light to balance the earthy pork dish.  You can also go with a traditional rice side as well if you are looking to add some carbs to your meal.

PS if there are any leftovers they make great cold lettuce wraps with some cilantro, scallions, and bell pepper.

Now I will stop blabbing and get to the part you care about, how to actually make it!

Ingredients:

4 bone in pork chops, approximately 1” thick

¼ cup soy sauce or Tamari

2 cloves garlic

½” fresh ginger

1 tbsp cooking oil (for the frying pan)

Process:

Using a microplane, grate the garlic and ginger into the soy sauce or Tamari.  Give a quick whisk to combine all ingredients.  For this stage of prep, I use a medium sized mixing bowl large enough to easily evenly coat the chops.  Let this mixture sit for about 20 minutes while the oven preheats to 375 degrees Fahrenheit.

Using an oven safe frying pan like a cast iron skillet or All Clad pan, preheat the pan on the stove to just over medium heat.  Add the oil to the pan (I used coconut oil since it performs well at high heat), and once it starts to ripple from the heat, add the pork chops.  You should hear a sizzle as soon as they make contact with the pan.  Sear for 4-5 minutes, turn the chops over, pour the remaining marinade over the chops, and sear another 4-5 minutes.  Each side should have a deep brown color at this point and the bottom of the pan should be fairly brown.  Place the whole pan into the oven uncovered and bake for 15 minutes.

Let the pork chops rest for about 5 minutes before serving.  Serves 4.

Love and simplicity,

Betty

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One thought on “Gingerific Pork Chops

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