Best Pork Chops With Ginger Soy Glaze Recipes

SOY-AND-GINGER-MARINATED PORK CHOPS

Steps:

• Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
• Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
• Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
• Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.

ASIAN PORK CHOP WITH GINGER SOY SAUCE

Steps:

• Prick the pork chops with a fork so the meat will absorb the marinade. Put the pork chops and all the ingredients for the marinade in a resealable plastic bag. Squeeze out the air before sealing the bag. Keep in the fridge for 30 minutes (I don't recommend more than that as it gets too salty).
• You can grill on a BBQ grill, or you can pan-fry. For pan-frying, heat oil in a large pan on medium-high heat. When it's hot, add the pork chops to the pan, removing the marinade from the pork chop as the moisture will end up "steaming" the meat. Keep the marinade in the plastic bag as we'll use it later. Cook the pork chops until the bottom side is nicely brown.
• Once the meat is brown, flip it and lower the heat to medium-low. Cover the pan with a lid and cook for 3 minutes. You want to make sure the pork is cooked through, but overcooked pork is very tough.
• Add the marinade into the pan and increase the heat to medium. Bring it to simmer and scoop the sauce with a spoon over the meat. Transfer the meat out on serving plates and you can continue to reduce the sauce until thicken.
• Serve the pork chop with steamed rice and sauteed vegetables (I sauteed spinatch with butter and season with salt and pepper). Enjoy!
• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.

GINGER PORK CHOPS

Steps:

• Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.

GINGER SOY PORK CHOPS

Steps:

• In a blender, combine the soy sauce, green pepper, brown sugar, onion, ginger and garlic; cover and process until smooth. Set aside 2 tablespoons for sauce. Pour the remaining marinade into a large resealable plastic bag or shallow glass container. Add pork chops and turn to coat. Seal or cover and refrigerate for 8 hours or overnight; drain and discard marinade. , Grill chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., In a saucepan, combine the sugar, cornstarch, water and reserved soy sauce mixture; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

PORK CHOPS WITH GINGER-SOY GLAZE

Steps:

• Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend. Add pork and turn to coat. Refrigerate at least 30 minutes and up to 3 hours.
• Heat oil in heavy large skillet over medium-high heat. Drain pork and reserve marinade. Add pork to skillet and sauté until cooked through, about 5 minutes per side. Transfer pork to platter. Add marinade and green onions to same skillet. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.

ORANGE-GINGER PORK CHOPS

Steps:

• In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.

GINGER-HONEY GLAZED BARBECUED PORK CHOPS

Steps:

• In a small saucepan combine the honey, soy sauce, vinegar, garlic and ginger. Over high heat cook until mixture reduces by half. Set aside to cool.
• Spray the grill grate with non-stick spray or wipe down well with oil, preheat grill to medium-high.
• Season the pork chops with salt and pepper.
• Grill the chops on each side for approximately 4 to 6 minutes depending on thickness. Brush the honey mixture on both sides of the chops and grill 2 to 3 minutes more on each side.
• Remove from grill and place chops on platter. Drizzle the remaining honey mixture over them and serve.