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Asian pork chops

Adapted from Southern Living
 
1/3 cup soy sauce
¼ cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 garlic cloves, crushed
1 tablespoon dry mustard
1½ teaspoons pepper
1½- 2 pounds pork chops (or pork tenderloin)
 
Whisk together the first eight ingredients in shallow dish. Add the pork, turning to coat. Cover and chill for up to 8 hours. Remove  pork from marinade, discarding excess marinade. Place in a foil-lined pan and bake at 450 degrees for approximately 25 minutes, or until meat thermometer registers 160 degrees. Let pork stand 5 minutes before cutting or serving. 




Asian pork chops
From the Pantry

09/18/14
By Lauren Mifsud



 I’m perpetually intrigued by any recipe that has “Asian” in the title — one, because I know I’ll most likely have all of the ingredients on hand, and two, because it covers so many diverse flavors that I never know what the finished dish will taste like. 

Earlier in the week as I was looking for a new pork recipe (we’ve over-consumed barbecue pork this summer), I found one for Asian Pork Chops on Southern Living’s website. I imagined the soy sauce and sesame oil would constitute the majority of the expected “Asian” flavors, and figured the recipe was worth trying. Instead of pork tenderloin I used pork chops, and I ended up baking them in the marinade after refrigerating for only about 20 minutes. 
Despite the abbreviated marinating time, the pork chops were flavorful. The soy sauce and sesame oil blended to create a salty and smoky flavor, while the brown sugar added a hint of sweetness. I reduced the amount of lemon juice by half, as I think it tends to overpower a lot of recipes. Additionally, I included a pinch of red pepper flakes for some heat. 
Pork and I have a love-hate relationship. I love the way it soaks up flavors, but hate the way it dries out with only a few too many minutes of cooking time. My ever-critical-in-the-kitchen husband will be the first to question how long pork has been in the oven, but he has a knack for cooking it to perfection on the grill. Typically, with a recipe like this, I would turn to the charcoal grill or indoor George Foreman grill, but I decided to bake the pork instead. It’s finally cool enough to use the oven before the sun goes down, and I liked being able to toss the pork in the oven and step away for a few minutes. 
I originally paired the pork with mashed sweet potatoes, but the sweetness was too cloying with the blended sweet, smoky and salty flavors from the pork. The next day, however, I sliced up some of the leftover pork and used it to top a salad, which I ended up liking more than the original meal. 
While I’m not sure how “Asian” this dish actually is, it is reminiscent of the flavor profile of some of my favorite Asian dishes. Served over rice with a dash of extra soy sauce, this pork would be a hit at any dinner table. — Lauren Mifsud 





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