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July 1, 2008

Asian-Style Pork Chops

Filed under: Main Dish, Pork — Tags: — bettylou79 @ 7:07 pm

I’m pretty sure we’ve all been in the “What am I going to do with those pork chops?” boat. I was so excited when I found this recipe in my Everyday Food magazine awhile back. This recipe has become one of many meals in our rotation. I like to make it after we go to the gym because it is so fast. I usually make the marinade and let the pork marinate and then go hop in the shower after the gym. I recommend using thick, not thin pork chops because the thin ones tend to curl and cook very fast. Enjoy!

Asian-Style Pork Chops

source: Everyday Food


Serves 4

  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, minced
  • Coarse salt
  • 4 bone-in rib pork chops (8 to 10 ounces each and 1 inch thick)
  • Pickled Radishes


  1. Make the marinade: In a liquid measuring cup, whisk together soy sauce, sugar, oil, garlic, and 1/4 teaspoon salt. Reserve 1/4 cup marinade for drizzling. Place pork chops in a shallow dish with the rest of the marinade; turn to coat. Set aside at room temperature, turning occasionally, 15 minutes.
  2. Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Lift pork chops from dish, leaving some marinade clinging to meat; discard the rest. Arrange on prepared baking sheet. Broil, without turning, until well browned and cooked through, about 15 minutes.
  3. To glaze, brush with pan juices, and drizzle with reserved marinade. Spoon pickled radishes, without their juice, over each pork chop. Serve with shredded napa cabbage, if desired.

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