Asian Pork Chops

Another recipe? Gasp! What is this? This is me, trying to expand my horizons a little bit. 🙂

We are not big pork eaters. I grew up eating my dad’s grilled pork chops and my mom’s pork tenderloin but Jeremy didn’t seem interested in eating it, so for the first few years of our marriage I didn’t bother cooking it. We do, however, eat a lot of chicken. A lot. So sometimes, it is nice to break that up with something different.

I had intended to follow a recipe I found over at Mel’s Kitchen Cafe. It was for the slow cooker but when I got my chops out of the freezer, I thought they were too puny for my 6-qt slow cooker. (I’m stingy with my grocery money.) So I thought, well I’ll just make the sauce on the stove top and sear the pork chops. But then I realized I was missing an ingredient. So I had to improvise. This was the outcome.

Asian Pork Chops
adapted from Mel’s Kitchen Cafe

• 4 Pork chops
• 1-2 tb. Olive oil
• 2 cloves garlic, minced
• 1/4 cup reduced sodium soy sauce
• 1/4 cup hoisin sauce
• 2 Tb. packed brown sugar
• red pepper flakes (your preference, I just used a dash)
• cornstarch and water (for thickening up the sauce. I used a Tb. of each but it made the sauce a little too thick for my preference. I’d try a tsp. of each next time.)

1. In a bowl mix the soy sauce, hoisin sauce, brown sugar and red pepper flakes.

2. Heat the oil in a skillet over medium heat and cook the pork chops until done. Remove to a plate.

3. Reduce the heat a little and add the garlic to the pan and stir until golden. Add the sauce mixture and let it simmer a few minutes. Stir the cornstarch and water together and add it to the skillet. Let the sauce thicken up a bit and return the pork chops to the pan. Heat through.

4. Serve with brown rice and broccoli! Or whatever makes you happy. 🙂

Another awesome phone picture. (Do you hear the sarcasm?)

 

This post is linked up at Tasty Tuesday (click on blue frog to view links) and Tempt my Tummy Tuesday.

2011

04/12

CATEGORY

food

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