PORK CHOPS WITH TAMARIND AND GINGER
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates. Then the excess marinade is mixed into the drippings to make a heady sauce. If you can't find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
Provided by Melissa Clark
Categories dinner, meat, steaks and chops, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric. Rub mixture evenly over pork, and let marinate for at least 1 hour and up to overnight.
- Heat oven to 400 degrees. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off the pork, reserving it (there will be a tablespoon or two), then place chops in pan and sear on one side until well browned, 2 to 3 minutes. Use tongs to hold pork chops vertically to sear the fat on the edges, another 2 to 3 minutes.
- Flip pork so browned side is on top and add reserved marinade to pan, stirring it into the drippings. Transfer pan to oven and cook to desired doneness, about 8 minutes for lightly pink on the inside (135 degrees). Transfer chops to a plate or cutting board and let rest for 5 minutes. Slice the meat off the bone and serve slices coated with pan drippings, scallions and lime wedges.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 444 milligrams, Sugar 0 grams, TransFat 0 grams
EASY GARLIC GINGER GLAZED STICKY PORK
Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Provided by Rebecca Lindamood
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
- Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
- Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
- Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Nutrition Facts : Calories 269 kcal, Carbohydrate 25 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 723 mg, Sugar 24 g, ServingSize 1 serving
GRILLED ASIAN GINGER PORK CHOPS
Asian ingredients give these grilled chops lots of unique flavour. They can also be put in the oven and broiled.
Provided by Lakmini Ebbinghaus
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
- Preheat grill for high heat, and lightly oil grate.
- Grill pork chops for 5 to 6 minutes per side, or to desired doneness.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 4 g, Cholesterol 61.4 mg, Fat 3.4 g, Fiber 0.3 g, Protein 21.4 g, SaturatedFat 1.2 g, Sodium 547.8 mg, Sugar 2 g
GINGER PORK CHOPS
A pleasant combination of honey, soy sauce and ginger glazes these tender pork chops and makes them seem special. Serve with buttered green beans and instant mashed potatoes as shown in the photo above right. Or complete the meal with peas and scalloped potatoes from a boxed mix.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.
Nutrition Facts :
PORK CHOPS WITH GARLIC AND GINGER
Make and share this Pork chops with Garlic and Ginger recipe from Food.com.
Provided by June Langton
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place pork chops, soy sauce, ginger garlic and black pepperinto a large resealable plastic bag.
- Shake well to combine flavors.
- Refrigerate for at least two hours, longer if possible.
- Heat oven to 350 degrees.
- In shallow dish combine breadcrumbs and sesame seeds, coat chops on all sides.
- Place on a baking sheet, sprayed with cooking spray, and bake approximately 45 mins.
Nutrition Facts : Calories 405.4, Fat 18, SaturatedFat 5.6, Cholesterol 75, Sodium 4288, Carbohydrate 25.8, Fiber 2.5, Sugar 2.9, Protein 34.8
GINGER GARLIC PORK WITH SIZZLING RICE
Steps:
- To make Da Sizzling Rice: Add rice and water to a small saucepot and bring to a boil over medium heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from heat and let sit 30 minutes. Transfer the rice to a baking sheet and cool to room temperature. Preheat the oven to 200 degrees F. Put the rice into the oven and let it dry out for 1 hour.
- Heat 2 cups of oil to 350 degrees F. in a heavy-bottomed pan over medium heat. Cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes. Set aside on a plate.
- To make Da Pork: Cut the pork into 3/4-inch rounds. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl. Add the pork and let marinate for15 minutes. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper. Lightly press down on the pork to flatten and dredge in the flour mixture. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides.
- To make Da Gravy: In a medium sauce pot, over medium heat, add the oil. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return it to the pot over low heat. Combine the 4 tablespoons water and cornstarch in a small bowl. Slowly stir it into the sauce and cook until the gravy has thickened.
- For Da Plate up: Transfer the rice to a serving platter, and arrange the pork on the platter. Top with the gravy and garnish with the green onions.
HONEY-GARLIC PORK CHOPS
Hands down, these are the best pork chops I have ever had.
Provided by Leigh Ann Rebholz
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
- Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
- Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
- Serve pork chops topped with extra sauce.
Nutrition Facts : Calories 666 calories, Carbohydrate 68.9 g, Cholesterol 154.2 mg, Fat 19.4 g, Fiber 0.5 g, Protein 55.7 g, SaturatedFat 7.4 g, Sodium 1314.5 mg, Sugar 66.7 g
GINGER GARLIC PORK CHOPS RECIPE - (4.6/5)
Provided by rollingstone577
Number Of Ingredients 9
Steps:
- Lightly score a diamond pattern on both sides of pork. Combine the rest of the ingredient's, except green onion, into a small bowl and mix. Rub evenly over pork. Heat a large non stick skillet over medium high heat. Add oil. Add pork. Cook on each side until done. About 5 mins each side. Garnish with green onion.
SOY-AND-GINGER-MARINATED PORK CHOPS
A brief stint in the refrigerator with a soy-and-ginger marinade gives the pork flavor while tenderizing the meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
- Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
- Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
- Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.
HOISIN PORK WITH GARLIC & GINGER GREENS
Marinate lean loin steaks with Chinese sauce then serve with plenty of bok choi cabbage for a healthy supper
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put the pork, hoisin and soy sauce in a bowl and allow to stand for 10 mins. Heat the grill to high, shake off any excess sauce, then lay the pork on a tray. Grill for 5 mins, turning halfway, until cooked through. Remove and leave to rest in a warm place for 5 mins.
- Meanwhile, put the broccoli in a microwave-safe bowl with 4 tbsp water, cover with cling film, then microwave on High for 3 mins. Heat the oil in a wok, add the garlic and ginger, and stir-fry for 1 min. Add the spring onions and bok choi, then stir-fry for a further 2 mins. Tip in the broccoli with a dash of soy sauce and stir-fry for 1-2 mins more until the veg is warmed through. Serve the pork with the greens, a drizzle of any resting pork juices and rice or noodles, if you like.
Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
PORK CHOPS WITH GINGER MAPLE SAUCE
An unusual combination of cinnamon, chili powder, ginger and maple syrup gives these tender pork chops simply fantastic flavor! No one will believe this recipe is lower in fat. Ruth Gooding - Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer., Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side., Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. , Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce.
Nutrition Facts : Calories 393 calories, Fat 12g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 431mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
PORK CHOPS WITH GINGER-SOY GLAZE
Provided by Sally Gilmour
Categories Ginger Soy Marinate Sauté Low Carb Pork Chop White Wine Healthy Bon Appétit Japan
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend. Add pork and turn to coat. Refrigerate at least 30 minutes and up to 3 hours.
- Heat oil in heavy large skillet over medium-high heat. Drain pork and reserve marinade. Add pork to skillet and sauté until cooked through, about 5 minutes per side. Transfer pork to platter. Add marinade and green onions to same skillet. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.
SAUTEED PORK WITH GINGER & GARLIC
Another meal that I think is quick and tasty, and better than take-aways. Prep time includes marinating time.
Provided by JustJanS
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork into 2 inch pieces.
- Combine soy, sake, ginger and garlic.
- Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
- Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
- Add the reserved marinade, and cook for 1-2 minutes.
- Serve with rice, and sauteed Asian vegetables.
- *Wealso use this marinade for chicken for the BBQ.
SPICY GINGER PORK NOODLES WITH BOK CHOY
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams
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