Asian Style Pork Chops
Recipe created by Chef Regina Lee of Gaia Kitchen (www.gaiakitchen.ca) "This recipe is so versatile and quick to cook all year round once you have marinated the pork. It can be cooked on the bbq grill, on the stove or in the oven. Best marinated for at least 24 hours for flavours to develop. Sit at room temperature for 15 minutes before cooking."
- 4 Johnston’s Rib Pork Chops about ¾-inch thick
- 1/4 cup plum sauce
- 1/4 cup honey
- 1/2 cup hoisin sauce
- 1/4 cup oyster sauce or vegetarian mushroom “oyster" sauce
- 2 tablespoons dark soy sauce
- 1/4 cup sambal oelek or personal choice of chili sauce
- 1 tablespoon sesame oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Chinese cooking wine
- 3 inch peeled and grated ginger
- 4 garlic cloves minced finely
- Lime zest of 2 large limes and squeezed juice
- 5 stalks spring onions chopped finely
- 1 small bunch cilantro chopped finely, stems and leaves
- Score fat on pork chop. Tenderize the pork chop with the meat mallet.
- Mix well the rest of the ingredients for the marinade and coat pork chops thoroughly in it. Place pork chops and marinade into a sealed container or ziploc bag and chill in fridge for a minimum of 1 hour or 24 hours for best results. This can keep for up to 3 days in the fridge.
- Take chilled pork chop out of the fridge and let it rest at room temperature for 15 minutes.
- Depending on your preferred cooking method, follow respective method.
- To cook on a pan, put one tablespoon of vegetable cooking oil of choice, sear the pork chops on each side and reduce heat to medium and continue to cook on stove or finish in a preheated oven at 350°F until the Internal temperature of the pork chop measured with a probe instant thermometer reads 140°F. This should take no more than 8 minutes. Cover with foil and let the meat rest for 5 minutes as the meat will continue to cook and internal temperature should reach 145°F.
- For grilling on the BBQ, remove the pork chops from the marinade and heat the marinade till the sauce is slightly thick. Start searing both sides on a high flame, then continue cooking over a medium flame while glazing the pork chop with the cooked marinade for the first 5 minutes. Pork chops are ready when the Internal temperature of the pork chop measured with a probe instant thermometer reads 140°F. Cover with foil and let the meat rest for 5 minutes as above.
- Serve with steamed rice Asian style or a side of salad and grilled vegetables as per your liking.