![]() ![]() Serve warm, garnished with the scallion greens. ![]() Lightly season the pork chops and bok choy with salt. Add the 3-inch scallion pieces and cook for 1 minute, stirring.Īdd the reserved 1/4 cup of unused marinade to the pan, cover, reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally and adding water by the tablespoon as needed, until the bok choy is tender. A neighbor shared the recipe years ago and I’ve passed it on many times. Add a tablespoon or two of water to the pan if it seems very dry. When guests are coming for lunch or dinner in the warm summer months, I like to serve this attractive, low-sodium recipe. Once the chops are cooked and are resting on the plate, add the bok choy to the skillet and cook for 2 minutes, stirring until it begins to soften slightly and the browned bits in the pan begin to dissolve. A dark brown coating (fond) will form in the pan as you cook the meat. Transfer to a plate and cover to keep warm. pork chops, flour, salt, melted butter, egg, ground black pepper and 4 more. Cover the bowl tightly with plastic wrap or add all the ingredients to a ziplock bag and marinate the pork chops it in the fridge for a minimum of 45 minutes for thin chops or up to overnight. chile peppers, thyme, salt, oregano, ground cinnamon, garlic clove and 3 more. Add all the ingredients to the bowl and massage the marinade into the pork chops. Once the oil shimmers, add half the pork chops to the pan reduce the heat to medium and cook until the meat is caramelized and just cooked through, about 2 minutes per side. pork chops, red pepper flakes, low sodium vegetable stock, frozen corn and 17 more. Heat half the remaining tablespoon of oil in a large, high-sided skillet over medium-high heat. Remove the pork chops from the marinade and discard what's left in the bag. Thinly slice the dark green part crosswise and reserve for a garnish. Halve the 3-inch pieces lengthwise if they are thick. Cover with plastic wrap and refrigerate for at least 1 hour to. Marinate the chops: Place the pork chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they’re completely covered. Trim the roots off the scallions, then cut about 3-inch lengths of the white and light-green parts. Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify. Refrigerate for at least 1 hour and up to 8 hours. Add the pork chops, then seal, pressing out as much air as possible. Reserve 1/4 cup pour the rest into a quart-size zip-top bag. Whisk together the soy sauce, orange juice, 2 tablespoons of the oil, the brown sugar, rice vinegar, ginger, garlic, toasted sesame oil and Sriracha in a medium bowl until the sugar has dissolved. ![]()
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