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.