Indulge in the tantalizing flavors of Asian cuisine with our delectable Charred Thin Asian Pork Chops. This dish promises a journey for your taste buds, combining the smokiness of charred pork with a symphony of Asian spices. Perfectly marinated and grilled to perfection, the pork chops burst with umami richness, complemented by a medley of vegetables and a flavorful sauce.
This recipe article offers three unique variations to cater to diverse palates. The Classic Charred Thin Asian Pork Chops provide a harmonious balance of sweet, sour, and savory flavors, while the Spicy Charred Thin Asian Pork Chops ignite your senses with a fiery kick. For those seeking a healthier alternative, the Charred Thin Asian Pork Chops with Roasted Vegetables offer a symphony of flavors without compromising on nutrition.
Each variation is meticulously crafted with a detailed ingredient list and step-by-step instructions, ensuring culinary success for home cooks of all skill levels. Whether you prefer the classic taste of Asian spices, the thrill of spicy heat, or the wholesome goodness of roasted vegetables, these Charred Thin Asian Pork Chops recipes will transport you to a culinary haven. Prepare to tantalize your taste buds and embark on a flavorful adventure with every bite.
QUICK AND EASY ASIAN SEARED PORK CHOPS
These Asian pork chops are marinated for a quick 20 minutes and then seared to perfection for a quick and easy dinner!
Provided by Judy
Categories Pork
Time 45m
Number Of Ingredients 8
Steps:
- Combine all ingredients from the soy sauce to the wine in a shallow dish. Marinate the pork chops in this mixture for 20 minutes to an hour.
- Heat 2 tablespoons of vegetable oil in a large skillet. Sear the pork chops on both sides until cooked through (you can discard any leftover marinade). It should take 5 minutes per side for 1-inch thick pork chops, as long as they were at room temperature when you started cooking them.
- Allow to cool for 5 minutes. Enjoy!
Nutrition Facts : Calories 369 kcal, Carbohydrate 3 g, Protein 30 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 90 mg, Sodium 598 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KOREAN STYLE PORK CHOPS
Korean Style Pork Chops - a simple recipe for Korean style marinated pork chops, resulting in melt in your mouth, super delicious pork chops. Best ever!
Provided by Joanna Cismaru
Categories Main Course
Time 23m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F degrees.
- In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
- Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
- Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.
Nutrition Facts : Calories 294 kcal, Carbohydrate 11 g, Protein 29 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 89 mg, Sodium 660 mg, Sugar 8 g, ServingSize 1 serving
RAMEN WITH CHARRED PORK
Instagrammers go to great lengths to capture pretty bowls of ramen and an iconic #noodlepull. But no one has to travel far to find the dish: The number of ramen items on menus across the United States has increased almost 50 percent during the past five years, according to the data firm Technomic, and Instagram stars have been made from noodle posts: @lettucedine, run by two friends and fellow noodle enthusiasts, has more than 150,000 followers. Here's a recipe that's sure to turn into a photo op - no matter how you top it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper.
- Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes.
- Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
- Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
- Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls.
- Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi.
CHARRED THIN ASIAN PORK CHOPS
Best if served hot off the grill. From :Serious Barbecue" by Adam Perry Lang... http://www.adamperrylang.com/recipes/charred-thin-asian-pork-chops/ Adams Tip: Tip: If you can't find 1⁄4-inch-thick chops, ask a butcher to cut "through the bone" for you.
Provided by gailanng
Categories Pork
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Place pepper flakes in a small bowl and pour boiling water over them. Let sit for 1 to 2 minutes to rehydrate.
- Combine all the marinade ingredients except the pepper flakes and scallions in a blender. Blend until well combined. Stir in the scallions, pepper flakes and soaking water.
- Place chops in an extra-large resealable bag. Pour the marinade over chops, squeeze out any excess air from bag and close. Roll the bag to evenly coat all the meat. Refrigerate at least 12 hours or up to 24.
- Preheat grates of a well-oil charcoal or gas grill to medium-high. Remove the chops from the marinade, letting any excess marinade remain in the bag, Lightly pat dry with paper towels. Reserve 1 cup marinade for glazing the chops. Place the reserved 1 cup marinade in a small saucepan over medium heat and bring to a boil. Using a brush, coat chops with canola oil.
- Place chops on grill in batches, keeping the lid open, turning frequently during the cooking time and brushing with the remaining marinade. Cook until chops are completely glazed and well marked with char, about 10 minutes.
- Remove chops from grill and sprinkle with sesame seeds and scallions. Serve chops immediately, family style, with bean threads, cilantro, bell peppers and chile paste placed upon lettuce leaves.
THIN PAN-SEARED PORK CHOPS
Double-thick pork chops always look appetizing, but unless they are cooked perfectly, they tend to be dry, regardless of whether you grill or bake them. That's especially true if they are lean loin chops. But skinny chops cooked over high heat on the stovetop are far more apt to come out juicy. Giving them an hour in quickly made brine adds even more flavor and tenderness. Ask your butcher to cut thin chops that weigh 4 to 5 ounces.
Provided by David Tanis
Categories dinner, easy, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Stir in 8 cups cold water to dissolve salt and sugar.
- Add pork chops to brine, making sure they are well submerged, and refrigerate. Leave chops in brine for 1 to 2 hours. Remove from brine, pat dry and bring to room temperature. Discard brine.
- Make the dressing for the herb salad: Whisk together lemon juice, zest and olive oil. Season with salt and pepper and set aside.
- Put 2 large cast-iron skillets over medium-high heat and film each pan lightly with oil. (Alternatively, use a large cast-iron griddle or ridged stovetop grill.) When oil is hot, add chops in one layer without crowding.
- Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter.
- Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.
ASIAN MARINATED PORK CHOPS
This is one of my favorite marinades to use for grilled pork chops. I usually just throw ingredients as I see fit, so the measurements are estimates. The roasted red chili paste can be found in the Asian section of your grocery store.
Provided by itsjustaphase
Categories World Cuisine Recipes Asian
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 447.9 calories, Carbohydrate 24.1 g, Cholesterol 142.1 mg, Fat 12.6 g, Fiber 0.6 g, Protein 57.4 g, SaturatedFat 4.3 g, Sodium 2522.9 mg, Sugar 19.1 g
Tips:
- To achieve perfectly charred pork chops, ensure your skillet is screaming hot before adding the meat. This will create a flavorful crust while preventing the chops from sticking.
- Use a meat thermometer to ensure the pork chops are cooked to your desired doneness. The internal temperature should reach 145°F for medium-rare, 155°F for medium, and 165°F for well-done.
- Allow the pork chops to rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Feel free to experiment with different marinades and sauces to create unique flavor profiles. The possibilities are endless!
Conclusion:
These charred thin Asian pork chops are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are easy to make and can be tailored to your desired level of spiciness. Serve them with your favorite sides, such as rice, noodles, or vegetables, for a complete meal. So next time you're looking for a quick and flavorful meal, give these pork chops a try. You won't be disappointed!
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