Asian Marinated Pork Chops

Asian Marinated Pork Chops might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 462 calories, 36g of protein, and 31g of fat per serving. This recipe serves 4. For $1.53 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 16 people were glad they tried this recipe. This recipe is typical of Asian cuisine. A mixture of sesame oil, vegetable oil, sriracha, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 71%, this dish is solid. If you like this recipe, you might also like recipes such as Asian-Style Marinated Pork Chops, Marinated Asian Pork Tenderloin, and Asian Marinated Pork Tenderloin.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 45 minutes

 

Ingredients:

8 4-ounce thin pork chops, bone-in (about 1/4-inch thick)

2 tablespoons brown sugar

2 tablespoons chopped fresh cilantro, for garnish

3 cloves garlic, minced

1 tablespoon minced ginger

2 green onions, sliced

Zest and juice of 1 orange

2 tablespoons rice vinegar

2 teaspoons sesame oil

1 tablespoon Sriracha

1/4 cup plus 1 teaspoon vegetable oil

Equipment:

food processor

ziploc bags

oven

pot

frying pan

Cooking instruction summary:

Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours. Preheat the oven to 375 degrees F. Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes. Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.

 

Step by step:


1. Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds.

2. Put the pork chops in a heavy-duty resealable plastic bag.

3. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours. Preheat the oven to 375 degrees F.

4. Remove the chops from the bag.

5. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.

6. Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side.

7. Place the saute pan in the oven and cook until done (155 degrees F internal temperature).

8. Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.


Nutrition Information:

Quickview
462k Calories
35g Protein
31g Total Fat
9g Carbs
14% Health Score
Limit These
Calories
462k
23%

Fat
31g
48%

  Saturated Fat
16g
103%

Carbohydrates
9g
3%

  Sugar
7g
8%

Cholesterol
117mg
39%

Sodium
183mg
8%

Get Enough Of These
Protein
35g
71%

Selenium
57µg
83%

Vitamin B6
1mg
62%

Vitamin B3
11mg
57%

Vitamin B1
0.85mg
57%

Phosphorus
365mg
37%

Zinc
3mg
21%

Vitamin B2
0.34mg
20%

Potassium
660mg
19%

Vitamin K
16µg
16%

Vitamin B12
0.9µg
15%

Vitamin C
11mg
14%

Vitamin B5
1mg
13%

Magnesium
47mg
12%

Iron
1mg
7%

Copper
0.13mg
7%

Vitamin D
0.85µg
6%

Vitamin E
0.81mg
5%

Calcium
48mg
5%

Manganese
0.08mg
4%

Vitamin A
118IU
2%

Folate
8µg
2%

Fiber
0.28g
1%

covered percent of daily need
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