Some of the feedback and requests I received from the readers are for more quick and easy recipes. The other day I made this pork chop after my children’s afternoon swim lesson, the most busy day of the week for me. Because of my mom’s visit, I haven’t had the chance to do my regular grocery runs so my fridge was pretty empty. I quickly ran to get some pork chops, spinach, and other ingredients from the market on the way home and I made this dish in less than one hour including marinade time.
As soon as I came home from the swim lesson, I quickly marinated the meat. Meanwhile I bathed the kids and prepared. If you haven’t entered, it’s open till Sunday 11:00 pm PST. Hope everyone has a great weekend!
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Asian Pork Chop (Ginger Soy Sauce)
Author: Namiko Chen
- 4 pork chop (1/2 inch thickness)
- 1 Tbsp. oil for cooking
- 4 Tbsp. soy sauce
- 2 Tbsp. sake
- 1 Tbsp. vegetable oil (I used canola)
- ½ Tbsp. sugar
- 1 clove garlic, minced
- 1 tsp. julienned ginger
- ½ tsp. corn starch
- 1 shallot (or 1 Tbsp. minced onion)
- Put all the seasonings in a Ziploc bag and mix well.
- Prick the pork chop with fork so the meat will absorb the marinade and put them in the Ziploc bag. Squeeze out the air before sealing the bag. Keep in the fridge for 30 minutes to 1 hour. (I decreased the marinade time from the original recipe as I'm afraid it might be too salty. If you want to marinade for 2 hrs, you can decrease soy sauce to 3 Tbsp.).
- Once the meat is brown, flip it and lower the heat to medium low. Cover the pan with a lid and cook for 3 minutes (depends on the thickness of your pork chop). You don't want to under cook the pork but you also don't want to overcook because the meat gets harder.
NotesRecipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.