Wednesday, May 4, 2011

Sweet and Sour Pork Chops

Pork chops are fast becoming a staple of my dinners. They are really fast to make after work, they are actually healthy (the other white meat!), and you can flavor them in so many different ways. I buy a family size package and put the ones I can't use right away in the freezer. I can pop a frozen chop into the marinade and they are thawed and all flavored-up by the time I get home from work. Evil genius. Another thing to list in the "Pro" column is that you can make a fantastic marinade using pantry staples. No need to run out to the store for this. Of course you could substitute fresh ginger, garlic, etc, but I like that you don't have to and you still get a great result. I use fish sauce (the sour) for this marinade, but some people are averse to the flavor. If you aren't a fan, just leave it out. This sweet and sour marinade hits all the right spots on my taste buds and I like to serve it with bitter greens and crispy potatoes.Sweet and Sour Pork Chops
2 pork chops (thick cut)
3 Tbs. Soy Sauce
1 tsp. Worcestershire Sauce
1 tsp. fish sauce (optional)
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. ginger powder
1/2 tsp. pepper

1. First, make your marinade in a plastic baggie so that you can add the chop.
2. Add the pork chop and let it marinate in the fridge overnight.
3. Preheat the oven to 425 degrees and add 2 Tbs. vegetable oil to a frying pan on medium-high heat. Pat the pork chops dry with a paper towel and sprinkle with salt and pepper.
4. Sear the pork chops for 3 minutes on each side in the pan.
5. Put the pan into the oven for 5 minutes.
6. After, the chops come out, let them rest for 10 minutes on a cutting board and they will be juicy, perfectly cooked and tender.

No comments:

Post a Comment