Recipe: Asian Marinated Pork Chops

Pork. The “other” white meat. Somehow, I always have an abundance of pork chops in my freezer—it always seems to be the last thing we reach for mostly because my recipe binder has less variety for pork than other proteins. 

So, in attempt to cook up some of those thick-cut boneless pork chops hanging out in my freezer, I stumbled across this recipe from Melissa d’Arabian for Asian Marinated Pork Chops and got to cooking right away.

Asian Marinated Pork Chops

I can’t take any credit for this recipe other than the fact that I’m really good at following directions.  ;)  I’ve made this a few times now after it really made an impression on my family and I always follow the recipe to a T other than subbing thick-cut boneless pork chips for her thin-cut bone-in ones (I butterfly mine or pound them thin before cooking). 

The marinade in the recipe starts with orange juice, brown sugar, ginger, Sriracha, and sesame oil and half is reserved to be reduced into a delicous, citrus-y glaze that tops the pork just before serving. Tip: I always serve the pork chops over rice—the glaze is so good, I like to double the ingredients so we have plenty to spoon over the rice. I love the bright flavors of this dish. Pork can sometimes feel over-indulgent, especially when you live in Oklahoma and everything is served “chicken-fried” and topped with a bathtub full of gravy (not like that’s a ‘bad’ thing)—but this is a nice respite for us. It’s perfect for warm months, doesn’t take long to make and there are never any leftovers.

Find the full recipe here on FoodNetwork.com.

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