Prep 5 mins
Cook 45 mins
You can find a video on how to make this at www.digitalcookbook.tv Chef Michael Giletto brings you this tasty Japanese inspired meal.
- 4 pork loin chops
- 1⁄2 cup scallions (minced) or 1⁄3 cup chives (minced)
- 1⁄2 cup soy sauce (reduced sodium fine)
- 2⁄3 cup water
- 1⁄3 cup dry sherry
- 1⁄4 cup mirin (or 2 tbsp honey thinned with a little water)
- 2 tablespoons rice vinegar or 2 tablespoons white wine
- 4 -6 slices peeled fresh ginger (thin slices)
- 3 -4 garlic cloves
- Preheat oven to 200°F.
- In a large skillet mix together all sauce ingredients.
- Bring to a boil over medium-high heat.
- Turn heat to medium-low and simmer, uncovered, for about 5 minutes.
- Add pork, cover, and simmer.
- Turn occasionally and continue simmering until the meat is firm and just about cooked through (about 15 minutes). Longer for thicker chops.
- Place the chops on oven safe plate or pan and place in oven.
- Turn heat to high and reduce sauce to one cup or little less - about half. Remove the ginger slices (optional).
- Plate chops.
- Spoon cause over chops and garnish with scallion or chives.
Easy, yummy weeknight meal! I used the following options: thick-cut pork chops, chives (instead of scallions), honey (instead of mirin) and white wine (instead of rice vinegar). My thick-cut chops cooked for about 22 minutes. Overall, this was a very easy dish and the results were fantastic. I thought the soy sauce overwhelmed the flavor, so next time I may reduce it and use more water instead. I will definitely make this again. We served this with steamed rice and an Asian-inspired cucumber, tomato & almond salad. Thanks!
This was yummy! My pork chops would have probably been ready in about 8 mins, so they got overcooked and were dry. Maybe my heat was too high? But we enjoyed them anyway, with a salad. Thanks for sharing!
This made for a great early lunch. We used breakfast chops and rubbed a little ground ginger into the chops instead of fresh ginger. This is so simple to put together and has a wonderful asian flair.