Asian Marinade Pork Chops

Asian Marinaded Pork Chops. Tonight’s dinner. Again, something new from me.

If you see me posting a lot, you know I’m leaning to my cooking hobby to help get through the moment. I do that. Tonight my thoughts are with my sister Sheila Foley. Cooking give me a feeling of control in an otherwise uncontrollable world.

This is a new, and incredibly easy dinner. Make a marinade, toss in some chops, pan sear, oven finish. Serve with the side of your choice. The recipes I’ve seen include brown sugar, but I don’t like sweet dinner. Add a tablespoon if you want to the marinade. I also leave out salt. I think this actually could use a squeeze of lemon too.

MARINADE:

1/4 cup plus 1 teaspoon vegetable oil

2 tablespoons rice vinegar

1 tablespoon minced ginger

1 tablespoon Sriracha or garlic chili sauce

2 teaspoons sesame oil

3 cloves garlic, minced

1/4 cup plus 1 teaspoon vegetable oil

2 tablespoons brown sugar

2 tablespoons rice vinegar

1 tablespoon minced ginger

DIRECTIONS:

Marinade the chops as long as you can, 1 day or 1 hour. Pan sear in a skillet (honestly, just use cast iron).

Put extra marinade in a pot/skillet and bring to a boil. This is your glaze.

Put pork in the oven till it hits 155°, pull and let it rest.

Plate the pork, top with cilantro and parsley. I steamed some broccoli with garlic powder and butter.

The result was an incredibly moist, perfectly cooked rib-on pork chop.