Pork Chops With Ginger-Soy Glaze
"This is a tasty and reasonably heart friendly pork dish. Think of it as Oriental Light. Time to marinate is not included."
photo by alligirl
- Ready In:
- 17mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup canned low sodium chicken broth
- 2 tablespoons dry white wine
- 2 tablespoons soy sauce
- 1 tablespoon sugar (or Splenda)
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 4 boneless pork loin chops (3/4-inch-thick)
- 1 tablespoon vegetable oil
- 2 green onions, chopped
directions
- 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.
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Reviews
-
We enjoyed the flavor of these, but I wish I had marinated them for longer than 2 hours. I think the flavor would have been more pronounced. I had a little trouble reducing the glaze, but that really didn't matter and I'm sure was 'operator error.' I will make these again, as I'm always looking for a yummy way to eat my chops! Thanks for sharing, Annacia! -
This is so yummy! I made as posted and we really enjoyed the ginger flavor of the dish. This was a quick marinate to prepare. And time marinating was an ease. :) I painted part of the inside of my house. :) Cooking the pork chops and broiling the marinate to a glaze was very easy. This is a dish that would impress guest and a novice cook would be happy to serve it and not be stressed out. Thanks for posting. :) -
Found this very recipe in an old (1998)Bon Appetit, and LOVE it! It's easy, quick and tastes great with a side of cous-cous. Glad to see it posted here, so that I can save it to my cookbook! -
Lovely flavour! Love the ginger, I had to use chopped red onion, was out of green onions. I loved the flavour of the glaze but had a wee bit of trouble with it, when I added it to the frypan it separated and I was never able to get it smooth, but the flavour made up for it. I put it in the marinade in the morning, so it marinated for about 7 hours. I will make them again, the chops were nice and tender and juicy, thanks for posting.
