Asian Spice Rubbed Pork Chops W Wild Mushroom Soy Vinaigrette Recipes

ASIAN SPICE-RUBBED PORK CHOPS W/ WILD MUSHROOM-SOY VINAIGRETTE

Steps:

• For the Rub: combine all the ingredients in a bowl or jar with a tight-fitting lid, and mix well. (The rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
• For the Mushrooms: Heat 3 Tb of the peanut oil in a large skillet over medium-high heat. Add the shallot, ginger, and garlic and cook, stirring until soft, about 5 minutes; do not brown. Raise the heat to high and add the mushrooms. Cook, stirring often, until soft, about 8 minutes more. (The mushrooms will give off a lot of liquid, but the high heat will help cook it away). Whisk the soy sauce, vinegar, honey, and sesame oil together in a large bowl. Gradually whisk in the remaining 1/2 cup peanut oil and season to taste with salt and pepper. Gently mix in the mushrooms (with their liquid) and cilantro. Taste for salt and pepper and set aside at room temperature. (The mushrooms can be made a few hours in advance and set aside at room temperature).
• For the Pork: Heat your grill to high. Brush the chops with oil and rub on one side with plenty of the spice rub. Grill the chops rub side down until lightly charred and crusty, 4 to 5 minutes. Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until just cooked through, 6 to 7 minutes longer. Remove the chops from the grill and let rest for 5 minutes before serving. Transfer to serving plates and spoon some of the mushroom salad over each chop. Serve immediately.

PORK CHOPS W/RICE AND MUSHROOM SOUP

Steps:

• sprinkle some salt and pepper on the chops.
• brown in large pan or skillet.
• remove chops from skillet.
• add can of mushroom soup to skillet and mix in the chicken broth.
• once well mixed add the rice and cook covered on low heat for approx 20 min or until all liquid is absorbed with the rice.
• add the pork chops back in with the rice half way through cooking. You should estimate the length of cooking by the thickness of the pork chops. Generall I find that pork chops do not take so long and will become dry if overcooked.

ASIAN PORK CHOPS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. , Drain and discard marinade. Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

CHINESE FIVE SPICE PORK CHOPS

Steps:

• Arrange the pork chops in a single layer in a non-metallic baking dish.
• Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
• Using clean hands rub the mixture into the meat.
• Cover the dish with plastic wrap and chill for 2 hours.
• Preheat the oven to 325°C/160°F.
• Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
• Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.

ASIAN MARINATED PORK CHOPS

Steps:

• Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

MOROCCAN SPICE RUBBED PORK CHOPS

Steps:

• In a small bowl, combine garlic, oil, cinnamon, coriander, cumin and paprika to form a paste. Press spice mixture onto both sides of each pork chop.
• Light coat a grill or grill pan with cooking spray and heat to medium high. Grill pork until there is no trace of pink near the bone, 6-8 minutes per side. Sprinkle with salt and season with pepper to taste.

SPICY HONEY ASIAN CHOPS

Steps:

• Mix together 1 tablespoon vegetable oil, ginger, garlic, paprika, cinnamon, orange zest, cloves, and cardamom in a bowl to form a paste and rub the pork chops with the spice paste.
• Heat 2 tablespoons vegetable oil in a large deep skillet and pan-fry the chops over high heat until browned and no longer pink inside, about 10 minutes per side. Pour in 1/4 cup soy sauce and coat the chops with soy sauce. Pour in honey, remaining 1/4 cup soy sauce, and water; mix thoroughly. Reduce heat to medium.
• Stir in zucchinis, carrots, onion, green bell pepper, and celery; cook and stir vegetables until cooked through but still slightly firm, about 10 more minutes.

ASIAN VINAIGRETTE

Steps:

• Combine all ingredients in a container with a tight fitting lid and shake until well mixed.