A simple 8-ingredient marinade, made with mostly pantry staples, brings out the vibrant flavor of these chops. Pair with kimchi-style slaw for a flavorful duo and a quick-cooking dinner solution, ready in about 40 minutes (including a 25-minute marinade).
2 tablespoons dark brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon pineapple juice
2 teaspoons minced fresh garlic
1 1/2 teaspoons sake (rice wine)
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 (4-ounce) bone-in pork chops (about 1/2 inch thick)
1/4 teaspoon kosher salt
1 teaspoon sesame seeds, toasted
How to Make It
Combine first 8 ingredients in a zip-top plastic bag; add pork to bag. Seal; marinate at room temperature 25 minutes.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Cook pork 3 minutes on each side or until done. Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or until thickened. Brush pork with reduced marinade; sprinkle with sesame seeds.
Kimchi-style slaw: Combine 1/4 cup rice wine vinegar, 1 to 2 teaspoons Sriracha, 2 teaspoons minced garlic, 1 teaspoon minced fresh ginger, 1 teaspoon canola oil, 1 teaspoon kosher salt, and 1/2 teaspoon sugar in a large bowl; stir with a whisk. Add 4 cups shredded Napa cabbage and 1/2 cup thinly sliced green onions; toss to coat.
Simple and delicious. Perfect for a work night too. I used orange pineapple juice as it was what I had on hand for the marinade. The reduced marinade at the end with the toasted sesame seeds was the perfect finish. Didn't make the slaw, will try it at another time.
I stupidly didn't read through the entire recipe and discarded the remaining marinade before basting the chops. I can only image this would have enhanced the flavor which was really good anyway. I used our Traeger grill with mesquite pellets. The Kimshi slaw was a good side. I'll definitely make this again.
Great slaw. Make sure you know your personal "Sriracha limits" -- we like things hot, so the full measure was fine for us. Made the cabbage in the morning using regular cole slaw blend & added the scallions just before serving. Used boneless chops because they're easier on the George Foreman. Served with plain white rice. Pretty easy, very good.
We needed a change of pace and I made this last night and it was GREAT! I cooked the pork in cast iron skillet. The chops were very thick and needed a lot more than 3 minutes. I would make this again and again. The kimchi slaw was also excellent - even better the next day.
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