To go with the Asian-influenced Crunchy Bok Choy Slaw, I made these easy, also Asian-influenced pork chops.
To boost the tastes a bit, I substituted sherry for the white wine called for in the recipe and doubled the amount of garlic. Instead of adding the green onions to the marinade and boiling that mixture to reduce it, I made a slurry of 1 teaspoon of cornstarch and 1/4 cup of water, added that to the marinade and heated that to thicken it. I used the green onions for a garnish.
This is how it went:
Got a cup of chicken stock.
And a triple play of Asian flavours: garlic, soy and ginger.
Made the marinade.
A whole tray of pork chops.
Covered in the marinade.
Pork chops with ginger-soy glaze, served with crunchy bok choy slaw and rice.
Here’s the original recipe:
Pork Chops with Ginger-Soy Glaze
1 cup canned low-salt chicken broth
2 tablespoons sherry
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons minced fresh ginger
2 teaspoon minced garlic
4 3/4-inch-thick boneless pork loin chops
1 tablespoon vegetable oil
1 tsp. cornstarch mixed with 1/4 cup water
2 green onions, chopped
Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend. Add pork and turn to coat. Refrigerate at least 30 minutes and up to 3 hours.
Heat oil in heavy large skillet over medium-high heat. Drain pork and reserve marinade. Add pork to skillet and sauté until cooked through, about 5 minutes per side.
Transfer pork to platter. Add marinade and cornstarch mixed with water to same skillet. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork. Garnish with green onions.