On the weekends I like to do a lot of baking. I have more time plus I can get it finished early enough in the day to take nice pictures. However, after I'm done baking all morning I often don't feel like making a big dinner. My solution is to make a quick but filling lunch so when I leave the kitchen around 1 or 2 I'm done in there for the day.
We really enjoy Asian cuisine and thankfully I make a lot of these dishes. My husband says that Asian cooking is my best cuisine. I tend to agree. Most of the time what I end up making is some type of meat and vegetable dish that is served over rice in an Asian sauce. The possibilities are endless. We have chicken and peppers, steak and broccoli, tofu with carrots and onions.
But every now and then I like to switch it up. This past week I made pork chops and simply marinated them in an Asian marinade. Since it was cold outside I made them in a skillet but these would also be great cooked on the grill. Instead of serving them on top of rice we had them along side Scallion Pancakes with Korean Dipping sauce. It was a perfect pairing of Asian foods and will be a meal we enjoy again soon.
- 4 boneless pork chops, about 1 pound
- ¼ c. green onions, sliced
- 3 T. soy sauce
- 2 T. rice vinegar
- 4 garlic cloves, minced
- 1 T. ginger, minced
- 1 T. sesame seeds
- ¼ t. red pepper flakes
- 2 T. olive oil, divided
- Place the pork chops in a large zip top baggie.
- In a small bowl combine the green onions, soy sauce, rice vinegar, garlic, ginger, sesame seeds, red pepper, and 1 tablespoon olive oil. Mix and pour over top of the pork chops. Seal in the baggie and place in the refrigerator for 2-4 hours.
- Heat the olive oil in a large skillet over medium heat. Remove the pork chops from the marinade and place in the skillet. Pour about 1 tablespoon of marinade in the pan along with the pork chops. Discard remaining marinade.
- Cook the pork chops for 5-7 minutes per side or until the internal temperature reads 160 degrees.
Adapted from Cooking Light