Asian Flavored Pork Chops with Sautéd Vegetables

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Lately, I have been trying to feed Peter less meat. I either use small portions of sliced meat in vegetable stir-fries to enhance the flavor or I serve him the same vegetarian meals the girls have. I know he misses meat when he tells me to relax and not worry about cooking dinner. “I’ll order from Green Island tonight,” he’d say. Green Island is his favorite take-out place, where you can get three dishes of tasty Chinese food for $27. Peter usually orders the stir fried beef with vegetables, curry beef brisket and rock cod in garlic black bean sauce.  That’s how he gets his weekly fix of greasy, salty Cantonese provision. When I got a midday call from Peter asking if there would be meat for dinner tonight. I knew that it was time for me to cook a serious meat dish.

I had opened a bottle of good brandy some time ago to make desserts and there was still 1/3 of a bottle left.  I decided to use it in the marinade, but if you don’t have brandy handy, Shao Xing cooking wine will probably work fine, too.  The key is to marinate the meat for at least two hours, ideally 4 to 8 hours. The pork chops that I bought today were about 1/2 to 2/3 inch thick. If your chops are 1 inch thick, you will need to use 1 1/2 portion of the marinade. The pork chops will absorb and lock in every last drop of the marinade and turn out tender, juicy and absolutely delicious.

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Asian Flavored Pork Chops with Sautéd Vegetables

Ingredients:

4 pork chops

1 green bell pepper, sliced

1 red bell pepper, sliced

1 red jalapeno pepper, seed and sliced

1 small yellow onion, sliced

2 to 3 slices of ginger, thinly slivered

3 tablespoons cooking oil, separated

2 teaspoon soy sauce

1/2 teaspoon dark rice vinegar or rice vinegar

1/2 teaspoon sugar

Salt and pepper to taste

Ingredients for Marinade:

2 tablespoons light soy sauce

2 tablespoons brandy

1 tablespoon molasses or honey

2 teaspoons Worcestershire Sauce

1 teaspoon sesame oil

4 cloves garlic, minced

6 tablespoon water

1/2 teaspoon baking soda

1 teaspoon minced ginger

1 teaspoon sriracha sauce

1 teaspoon tapioca flour, or corn starch

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Preparation:

Mix all the marinade ingredients in a bowl. Pound the pork chops and poke holes on the meat with ice pick or the tip of the knife. Use your hand to mix the chops with the marinade and transfer to a large ziplock bag. Leave in the fridge for 2 hours to overnight. All the liquid will be absorbed into the chops as they marinate.

Cut a slit on the pork chop at the opposite side of the bone to prevent curling during cooking.

Heat 1/2 of the oil in a large cast iron skillet on medium. Pan fried the pork chops about 4 to 5 minuets on either side or until cooked through. You will need to cook longer with the lid on if your chops are thicker. The chops brown easily because of the sugar in the marinade. Lower the heat a little if necessary.

When the chops are done. Take them out of the skillet and set aside.

Heat the rest of the oil in the same skillet on medium high and sauté the vegetables. Stir for about 2 to 3 minutes. Add the mixture of soy sauce, vinegar and sugar. Give it a few swirls with the spatula and turn off the stove. Cook the vegetables in two batches if your skillet is small.

Separate the sautéd vegetables into four plates and top with the pork chop. 

Or slice the chops before serving with rice and saluted vegetables.

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