Community Pick
Delicious Asian-Glazed Pork Steaks or Pork Chops
"This has been a family favorite for years, it's an easy recipe that may also be made in an electric skillet instead of the oven, I have made this using cubed pork in place of the pork steaks/chops, and you can also make this using chicken pieces, see recipe#348602 the pork steaks can be browned in a skillet first if desired for extra flavor, use only low-sodium soy sauce for this, serve with cooked rice"
photo by Bonnie G #2
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 pork steaks (or use 6-8 center-cut pork chops about 3/4-1-inch thick)
- black pepper (to taste)
- 1⁄2 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ginger
- 1⁄4 cup ketchup
- 1⁄4 cup Heinz Chili Sauce (use mild chili sauce)
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 3⁄4 cup low sodium soy sauce (use only low-sodium soy sauce)
- cooked rice
directions
- Set oven to 325 degrees F.
- Grease a 13 x 9-inch baking dish.
- Season both sides of the pork steaks or chops with a small amount of black pepper, then place in the baking dish.
- In a bowl stir together brown sugar with cornstarch and ginger, ketchup, chili sauce, garlic and soy sauce.
- Pour the mixture over the pork; toss with hands to make certain that the pork is coated with sauce.
- Cover with foil and bake for 1-1/2 hours or until pork is tender (pork chops may need a little less time to bake).
- Serve with cooked rice.
Questions & Replies
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Reviews
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Very good recipe. The sauce was great, but I found the meat didn't absorb the flavor. I think the pork would benefit from marinating in the sauce for at least 24 hours prior to cooking. -
Yet another fantastic recipe! My family devoured these chops in a heartbeat. When I made them, I marinated them in the sauce for 3 hours beforehand and then threw them on the grill instead of baking them. We used a little bit of the sauce that I saved to brush on the pork as it was cooking and they turned out about as perfect as pork chops can get! Thank you for the recipe. This is going in the keeper file. -
This recipe is simply amazing! I made it tonight for dinner, using 2 lbs of pork steaks, and it was so delicious there was nothing left! I did not change the recipe. I did sear the steaks in a little vegetable oil before I placed the dish in the oven. The meat was so tender it just fell off the bone, and the sauce was too good for words! I will make this over and over, and will always use pork steaks! -
This was really good! I was pleasantly surprised since I don't have the best luck with Asian dishes. I made a few changes -- I used cubed pork tenderloin, stir-fried it and added the sauce at the end until it got thick and bubbly. I reduced the soy sauce but still felt it was a little overpowering, so I added additional brown sugar. I was so pleased with the end result! I'll definitely use this again with pork or chicken breast. -
I made this last night for supper and was really disappointed. I have a brand new baby and was looking for a quick and easy recipe. The pork turned out very tender but I did not like the texture of the meat - kind of like boiled pork. I love pork steaks and my husband usually pan fries them with lots of seasoning salt or coats them in shake n' bake and fries them. I have also had them grilled with barbecue sauce. The flavors of the sauce itself are good but it did not thicken up at all and did not form a nice glaze as I had hoped. Against my better judgment, I did not brown the pork steaks first and I wish that I had because I think that this would have made a difference. Also, I think boiling the sauce on the stove first to thicken it, and then putting it on the browned pork steaks and then in the oven might have really made a difference also. I also think grilling the pork steaks and then basting them with this sauce might be good (or using this sauce as a marinade). Now, I have all this leftover pork steak that tastes kind of gross and I have to figure out a way to salvage it for supper tonight - stir fry maybe... I may try this recipe again with the changes I suggested, but I would test it out on a couple of steaks first instead of all 6.
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Tweaks
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This recipe was great last night! To make it even more "Asian-like" I added 1 tsp of Chinese 5 Spice. Yummy! The next time I make it, I would use a little less sugar.
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Kids LOVED it. I used boneless chicken breast instead of the pork. I did forget to add the cornstrach though so the sauce was thin. Served with rice and steamed broccli yum...will make this again. -
This was great! I used it on a pork loin. The only thing I did differently was to use a raspberry chipotle sauce instead of the brown sugar. We really enjoyed it. There was a lot of sauce left over so my husband wants to use it on another pork loin, but grill it instead, I am sure it will be fantastic! Thanks Kitten! -
I used pork chops instead of pork steaks. The smell was amazing and the taste wonderful. I did not change anything other than the cut of meat and the quantities. I doubled the recipe so we would have plenty for lunches tomorrow. This will certainly be used again. Thanks for a nice supper Chef Dee.
