Soy Glazed Pork Chops
Cooking up a tantalizing dish, this recipe showcases the delightful flavors of soy-glazed pork chops. Marinating the chops infuses them with irresistible flavors before they are seared and roasted to perfection.
Cooking up a tantalizing dish, this recipe showcases the delightful flavors of soy-glazed pork chops. Marinating the chops infuses them with irresistible flavors before they are seared and roasted to perfection.
- Carbohydrate 13.945537516309 g
- Cholesterol 0 mg
- Fat 1.11825000089593 g
- Fiber 1.98314062699321 g
- Protein 3.34423594395646 g
- Saturated Fat 0.154312500122605 g
- Serving Size 1 1 Serving (139g)
- Sodium 8.47218751587719 mg
- Sugar 11.9623968893158 g
- Trans Fat 0.147011250254812 g
- Calories 69 calories
Step-by-step
- Use paper towel to pat dry the pork. Mix all the other ingredients in a small bowl, except the oil for cooking. Place the pork chops in the bowl, cover them with the marinate and let it marinate at least 30 minutes, up to 12 hours’ time permitting in the refrigerator.
- Preheat the oven to 375°.
- Use paper towel to pat the pork of any excess marinade.
- Heat the oil in a large ovenproof skillet over high heat, add the pork chops and reduce the heat to medium-high.
- Seat the pork on both sides, 2 minutes each side, and then baste them with the marinade. Place the pan in the oven.
- Cook for about 10 minutes, turning once and basting generously with marinade.
- Remove from the oven and tent the pork in aluminum foil until ready to serve.
Can these chops sit in the marinade overnight without the meat turning mushy? Acid-free marinades containing soy sauce and honey safely tenderize center-cut pork for up to twelve hours in the refrigerator. This extended contact time allows deep salt penetration before cooking begins. Plan meal preparation around this window to streamline dinner service.
Freezing and Reheating Strategies
Raw pork chops coated in the soy and ginger mixture freeze successfully for up to three months inside heavy-duty freezer bags. Thaw frozen portions completely in the refrigerator for twenty-four hours prior to searing at 375 degrees Fahrenheit. Cooked leftovers transform easily the next day when sliced cold over grain bowls or chopped into fried rice. Reheat single portions gently in a covered skillet over medium-low heat with a splash of water to prevent the honey from scorching.
- Pat the pork completely dry with paper towels after marinating to ensure a proper sear.
- Use an ovenproof cast-iron skillet to transition smoothly from stovetop browning to oven roasting.
- Tent cooked meat loosely with aluminum foil for five minutes to allow muscle fibers to reabsorb juices.
