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Pork Chops With Ginger-Soy Glaze

Pork Chops With Ginger-Soy Glaze created by alligirl

This is a tasty and reasonably heart friendly pork dish. Think of it as Oriental Light. Time to marinate is not included.

Ready In:
17mins
Serves:
Units:

ingredients

directions

  • Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend.
  • Add pork and turn to coat.
  • Refrigerate at least 30 minutes and up to 3 hours.
  • Heat oil in heavy large skillet over medium-high heat.
  • Drain pork and reserve marinade.
  • Add pork to skillet and sauté until cooked through, about 5 minutes per side.
  • Transfer pork to platter.
  • Add marinade and green onions to same skillet.
  • Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.
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RECIPE MADE WITH LOVE BY

@Annacia
Contributor
@Annacia
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"This is a tasty and reasonably heart friendly pork dish. Think of it as Oriental Light. Time to marinate is not included."
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  1. alligirl
    Pork Chops With Ginger-Soy Glaze Created by alligirl
    Reply
  2. alligirl
    We enjoyed the flavor of these, but I wish I had marinated them for longer than 2 hours. I think the flavor would have been more pronounced. I had a little trouble reducing the glaze, but that really didn't matter and I'm sure was 'operator error.' I will make these again, as I'm always looking for a yummy way to eat my chops! Thanks for sharing, Annacia!
    Reply
  3. teresas
    Pork Chops With Ginger-Soy Glaze Created by teresas
    Reply
  4. teresas
    This is so yummy! I made as posted and we really enjoyed the ginger flavor of the dish. This was a quick marinate to prepare. And time marinating was an ease. :) I painted part of the inside of my house. :) Cooking the pork chops and broiling the marinate to a glaze was very easy. This is a dish that would impress guest and a novice cook would be happy to serve it and not be stressed out. Thanks for posting. :)
    Reply
  5. NavyWifenMom
    Found this very recipe in an old (1998)Bon Appetit, and LOVE it! It's easy, quick and tastes great with a side of cous-cous. Glad to see it posted here, so that I can save it to my cookbook!
    Reply
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