Chinese Glazed Pork Chops
4 boneless pork chops
2 tsp. vegetable oil
1/4 cup soy sauce
1/4 cup sugar
2 T. orange juice
1 T. hoisin sauce
1 T. grated fresh ginger
2 garlic cloves minced
1/2 tsp. cornstarch
1/4 tsp. Chinese five-spice powder
1/8 tsp. red pepper flakes
1). Pat prok chops dry with paper towels. Heat oil in arge nonstick skillet over med-high heat until just smoking. Add chops and cook until well browned, about 3 -4 min. per side. Transfer to plate.
2) Whisk remaining ingredients together in bowl. Pour off fat from skillet, add contents of bowl, and simmer until sauce thickens slightly – about 1 minute.
3) Return chops and accumulated juices to skillet. Simmer, turning once or twice, until sauce glazed chops, 3 to 5 minutes. Serve.
Source: adapted from Cook’s Country, December/January 2007
4 boneless pork chops
2 tsp. vegetable oil
1/4 cup soy sauce
1/4 cup sugar
2 T. orange juice
1 T. hoisin sauce
1 T. grated fresh ginger
2 garlic cloves minced
1/2 tsp. cornstarch
1/4 tsp. Chinese five-spice powder
1/8 tsp. red pepper flakes
1). Pat prok chops dry with paper towels. Heat oil in arge nonstick skillet over med-high heat until just smoking. Add chops and cook until well browned, about 3 -4 min. per side. Transfer to plate.
2) Whisk remaining ingredients together in bowl. Pour off fat from skillet, add contents of bowl, and simmer until sauce thickens slightly – about 1 minute.
3) Return chops and accumulated juices to skillet. Simmer, turning once or twice, until sauce glazed chops, 3 to 5 minutes. Serve.
Source: adapted from Cook’s Country, December/January 2007