What a tiring weekend! We’ve had friends visiting and crashing for the past two weekends, and now it’s back to the both of us again. Maybe now we’ll finally have time to figure out that new internet TV we just got.
Anyway, we have a love for pork chops and I’ve been experimenting with different marinates for pork chops. My grandmother makes the most delicious pork chops I know, and it uses all sorts of ginger and things, which I still haven’t figured out what goes in it. I’ve been pretty much experimenting on my own, and recently made some pork chops with white wine glaze and some time back, also made apple pork chops. Here’s a newly developed recipe that shares some Asian influences. It’s tangy and fresh, and I like it very much. I’ll ask my grandma for her pork chop recipe soon – that’s the best! 🙂
Alternative: May throw on grill to cook!
Ingredients (serves 2)
- 2 pork chops
- 3 cloves garlic, minced
- 1/2 inch section ginger, minced
- 1 stick lemongrass, chopped and pounded
- 1/2 teaspoon orange peel
- 2 teaspoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon Chinese five spice
- [optional] 1/2 teaspoon chili powder
- 1 tablespoon cooking oil
Place the pork chops in a mixing bowl or ziplock bag.
Add the rest of the ingredients (except cooking oil) into the mixing bowl/ziplock bag and mix everything to combine.
Leave the mixing bowl (covered) or ziplock bag in the fridge for at least 2 hours (preferably overnight).
[optional] If you don’t like a mouthful of lemongrass or orange peel, scrape those off the pork chop before adding the chop to the skillet.
In a skillet, add oil and turn the heat on high. Let cook on one side for 2 minutes, then turn down the heat to medium for another 3 minutes.
Turn the pork chops over and cook for another 2.5 minutes, then turn the heat on high for the last minute.