How To make Glazed Pork Chops with Pickled Ginger
PICKLED GINGER:
2/3 c White vinegar
1/3 c Sugar
1 ts Salt
1/3 c Thinly sliced fresh ginger
-(2 oz.)
CHOPS:
1/4 c Hoisin sauce*
2 tb Ketchup
2 tb White vinegar
1 tb Reduced-sodium soy sauce
4 Pork loin chops, 1/2 to 3/4
-inch thick, trimmed Salt and cracked black -pepper 3 Green onions, sliced thin
-diagonally
*Hoisin sauce is available in Asian markets and in the specialty section of many supermarkets.
1. Make Pickled Ginger: Heat vinegar, sugar and salt in small saucepan to
boiling. Add ginger; return to boil, reduce heat and simmer 10 minutes. Cool. Cover and refrigerate. (Can be made ahead up to 1 month.) Can also use pre-pickled ginger, often found in Asian markets or Asian food-section of supermarkets)
2. Heat grill.
3. Combine hoisin sauce, ketchup, vinegar and soy sauce in small bowl. Set
aside.
4. Sprinkle chops with salt and pepper. Grill over medium-hot heat 3 to 4
minutes per side. During last 30 seconds, brush tops with hoisin mixture; grill 15 seconds. Turn, brush other side with hoisin and grill 15 seconds more.
5. Transfer to serving plates and sprinkle with green onions. Drain Pickled
Ginger and serve on the side.
PER SERVING Calories 345 Total Fat 12 g Saturated Fat 4 g Cholesterol 114 mg Sodium 973 mg Carbohydrates 15 g Protein 44 g
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How To make Glazed Pork Chops with Pickled Ginger's Videos
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4 pieces of Pork Chops
1 tbs all purpose seasoning
1/2 tsp ginger powder
3/4 tbs onion powder
1 tsp Paprika
1 tsp blackpepper
drizzle of olive to coat pork chops
1 tbs Oil to sear Pork chops (olive oil or any oil of your choice)
1/2 cup chicken broth
1 tbs unsalted butter
1/4 cup +1 tbs honey
4 -5 pegs of grated garlic
2 tbs ketchup
2 tsp light soya sauce
1 tsp corn starch.
check out some of my other recipes
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Sweet & Spicy ginger glazed Pork #Foodie #0nlypans #FYP #SmokeMeatNotMeth #onlypans
The PERFECT Vietnamese Bone In Pork Chops made in the Sous Vide
Thick cut, bone in, juicy through and through - these sous vide pork chops are the only way you’ll have them from now on. Working off our basic sous vide pork chops recipe we used our trip to Vietnam as inspiration to create this delectable dish - Vietnamese inspired grilled thick cut pork chops, paired with pickled carrots and radish, fried egg, on rice and a side of nuoc cham.
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Grilled Vietnamese Pork Chops
Ingredients
- 2 bone-in pork chops at least ¾” thick
Marinade
- 1 small shallot
- 2 stalks of lemongrass
- 3 tablespoons of brown sugar
- 3 tablespoons Vietnamese fish sauce
- 3 Cloves of garlic or 1 tablespoon of garlic powder
- 2 teaspoons of white pepper
- 1 Tablespoon Soy Sauce
- 1 Tablespoon of Shaoxing wine
Recipe:
- Warm Sous vide to 140F
- Place marinade ingredients into the food processor and blend until a nice paste is formed.
- Place Pork Chops into a vacuum sealer bag or freezer safe zip lock bag. Using a strainer, add in the marinade, making sure to squeeze out as much liquid as possible.
- Double seal the vacuum bag or using the water displacement method, remove all the air from the ziplock bag. Double bag if using ziplock bags. From here, you can marinate it in the fridge for at least 1 hour and up to overnight.
- Place into water bath for 1 - 2 hours.
To finish:
- Remove pork from bag and pat dry. Place in your fridge for 10 mins.
- You can finish on the grill, using a torch or in a pan. 2 mins max per side, until it is nice and brown and a little bit charred.
Nuoc Cham - Vietnamese Dipping Sauce
Ingredients:
- 1 cup warm water
- 1/2 cup white sugar
- 1/2 cup freshly squeezed lime juice
- 1/3 cup Vietnamese fish sauce
- 2 medium cloves garlic, minced
- 1 red chilli pepper sliced (optional)
Recipe:
- Add sugar to a bowl
- Add warm water and mix until dissolved
- Once dissolved add in lime juice, fish sauce, minced garlic, and chilli peppers.
- That’s it … done!
Pickled Carrots and Radish
- 1 Carrot Julienned
- 1 daikon radish, julienned
- 1/3 cup sugar
- 1 tablespoon kosher salt
- 1 cup water
- 1/2 cup rice wine vinegar
- Combine carrots, radish, sugar, and salt in a large bowl.
- Mix salt and sugar into vegetables until dissolved.
- Add water and rice vinegar and mix well.
- Pack vegetables into a quart-sized mason jar.
- Pickles can be used immediately, but for best results - seal jar and refrigerate at least overnight.
#porkrecipes #porkchops #vietnamesefood #sousvide
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
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Pork chops : grilled pork chops ( how to make Vietnamese grilled pork chops )
2.36 lb. pork chops/ pork steak
1 tbsp minced garlics
1 tbsp minced shallots
2 tbsp minced lemongrass
1 tbsp sugar
1 tbsp soy sauce
2 tbsp fish sauce
1 tbsp honey
1 tbsp condensed milk
1 tbsp molasses (if you don’t have this, substitute with dark soy sauce but then you need to add 1 extra tbsp of honey to balance out )
1 tbsp cooking wine
1/2 tsp five spice powder
1/2 tsp paprika
1 tsp ground pepper
1 tbsp annatto seed oil ( can be substitute with regular cooking oil)
Onion garnish:
3-4 stalk of scallions finely chopped
1 tbsp cooking oil
1/2 tsp salt or vegetable powder/chicken powder
How To Make Juicy Pork Chops | Chef Jean-Pierre
Hello There Friends, today I'm going to show you how I make the most Delicious and Juicy Pork Chops! Super easy to prepare and cook! With the super high prices of food today I thought I would make some more pork recipes as the price of pork is not as expensive as the rest of the meats out there! Let me know what you think in the comments below.
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