Disclosure: This is a sponsored post in collaboration with the National Pork Board, but the opinions, photos and recipe, are my own.
When I think of cooking pork, I picture the countless flavor profiles that go well with this succulent meat. I particularly like Asian ones, as they make the perfect marriage with this meat and always produce delicious, flavorsome food.
This recipe was inspired by a friend of mine, who loved to entertain at home often, making her famous pork chops. Sometimes they were baked, others grilled or broiled. Whatever the technique she used, they were always fork tender and bursting with flavor. Pork is very easy to cook, and when properly seasoned it’s one of the tastiest things one can eat. Just make sure you neither overcook it, nor serve it on the raw side. It should be tender and juicy with a lightly golden crust.
You could say this dish is a fusion because I served it with a quinoa salad and with some boiled Peruvian tubers called ocas. But if you want something more traditional, make a stir-fried rice to serve on the side, with lots of lightly steamed and chopped vegetables, or plain. Simply flavor it with soy sauce and sesame oil, and if you want something more on top of this, add some mashed potatoes sprinkled with finely sliced scallions for a nice crunch.
If you find ocas, cook them until tender, covered in water (use fingerling potatoes if you don’t). They will cook in about 15 minutes. If you want you can bake them or roast them instead, sprinkled with some sea salt and olive oil.
Today I found red baby carrots at the farmer´s market, and thought they would look pretty in this dish, so here you have them too. Steamed or glazed, they are the perfect side for these pork chops.
Season the pork chops with salt and pepper, and if you want add some grated garlic. If you decide to broil or bake the chops, brush them first with some of the hoisin sauce, and then pop them in the oven.
If you need more inspiration for great pork recipes, visit Pork Te Inspira.
- 4 pork chops
- Salt and pepper
- 2 tablespoons vegetable oil
- ⅓ cup hoisin sauce
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 tablespoon ketchup
- 1 teaspoon balsamic vinegar
- 1 garlic clove, chopped
- 1 teaspoon grated ginger
- 1 teaspoon dried oregano
- Quinoa salad
- Steamed red carrots
- Boiled ocas (or any other tuber)
- Season the pork chops with salt and pepper.
- Heat the oil in a skillet and sear the pork chops until they have a nice golden color. Cook for 8 - 10 minutes or until done, turning once (this depends on the thickness of the chops). The chops should remain tender and juicy on the inside.
- Combine the hoisin sauce, orange juice, ketchup, balsamic vinegar, garlic, ginger and oregano in a small saucepan and bring to a boil. Turn off the heat and reserve the sauce.
- Serve the chops with hoisin sauce, the quinoa salad, and steamed carrots. If you can find ocas, they are a great addition to this dish, otherwise use fingerling potatoes.