Asian Pork Chop (Ginger Soy Sauce)
Try this Asian Pork Chop Ginger Soy Sauce recipe or contribute your own.
Try this Asian Pork Chop Ginger Soy Sauce recipe or contribute your own.
- Carbohydrate 3.30357243507627 g
- Cholesterol 0 mg
- Fat 0.0203792305440321 g
- Fiber 0.140576150207794 g
- Protein 1.55157199882897 g
- Saturated Fat 0.00267576149792578 g
- Serving Size 1 1 Serving (17g)
- Sodium 782.275761497926 mg
- Sugar 3.16299628486847 g
- Trans Fat 0.00580750000000001 g
- Calories 19 calories
Step-by-step
- Put all the seasonings in a Ziploc bag and mix well.
- Prick the pork chop with fork so the meat will absorb the marinade and put them in the Ziploc bag. Squeeze out the air before sealing the bag. Keep in the fridge for 30 minutes to 1 hour. (I decreased the marinade time from the original recipe as I'm afraid it might be too salty. If you want to marinade for 2 hrs, you can decrease soy sauce to 3 Tbsp.).
- You can grill on a BBQ grill, or you can pan fry. In a large skillet, heat oil on high heat. When it’s hot, put the pork chop in the pan, but keep the marinade in the Ziploc bag. Cook until the bottom side of the meat is nicely brown.
- Once the meat is brown, flip it and lower the heat to medium low. Cover the pan with a lid and cook for 3 minutes (depends on the thickness of your pork chop). You don't want to under cook the pork but you also don't want to overcook because the meat gets harder.
- Add the marinade into the pan and increase the heat. When it’s simmering, scoop the marinade with a spoon and pour over the meat a couple of times. Turn off the heat and ready to serve. Again please do not overcook the pork.
Pricking meat with the tines of a fork breaks down tough muscle fibers and creates channels for liquid penetration. Soy sauce acts as a curing agent due to its high sodium content, which denatures proteins during the thirty to sixty minute refrigeration window. Reducing the marinade time prevents the pork from turning overly salty. Sake introduces umami and delicate sweetness while tenderizing the cut. Using canola oil instead of butter provides a higher smoke point for searing. Heat the skillet on high heat before adding the chops to trigger the Maillard reaction. Brown the first side for two to three minutes until a deep caramel crust forms. Lower the heat to medium-low, cover the pan with a lid, and cook for three minutes to trap steam. Trapped moisture cooks the interior without burning the exterior sugars present in the marinade. Pouring the reserved liquid into the pan at the end creates a glaze as the cornstarch thickens the bubbling sauce. Spooning this reduction over the meat coats the surface evenly. Pair these savory chops with steamed white rice to absorb the excess soy reduction, or serve alongside blanched bok choy to balance the concentrated sodium.
