Cambodian Pork Chops Recipes

CANADIAN PORK LOIN CHOPS

Steps:

• Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
• Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
• Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
• Coat pork chops on all sides with seasoned bread crumbs.
• Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
• Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
• Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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.

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

CAMBODIAN PORK CHOPS

Steps:

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• Thin-Cut Coconut Pork Chops with Pickled Vegetables ¾ cup rice vinegar ¼ cup sugar 1 teaspoon salt 1 4-inch piece daikon radish, peeled 2 Kirby or other small cucumbers 1 carrot, peeled ½-1 jalapeño or other hot green or red chile, to taste, seeded 1 tablespoon fresh ginger cut into thin julienne ½ cup coconut milk 2 tablespoons soy sauce 2 tablespoons honey 2 tablespoons fish sauce 1 tablespoon fresh lime juice 4 cloves garlic, smashed to a paste 1½-2 pounds thin-cut bone-in pork chops Instructions Put the vinegar, sugar, and salt in a small saucepan. Bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat; let cool completely. Cut the daikon, cucumber, carrot, and jalapeño into thin strips about 2 inches long. Put them in a bowl, add the ginger, and toss to combine. Pour the cooled vinegar mixture over, cover, and refrigerate for at least 3 hours to let the flavors develop. If storing longer, transfer to an airtight container. The pickles will keep their crunch for 4-5 days. Put the coconut milk, soy sauce, honey, fish sauce, lime juice, and garlic in a small bowl and stir to combine. Put the pork chops in a zipper bag or large baking dish, pour the marinade over, and turn the chops until completely coated. Refrigerate until you're ready to grill, for up to several hours. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean. Remove the pork chops from the marinade and put on the grill directly over the fire. Close the lid and cook, turning once, until no longer pink in the center, 3-5 minutes per side. (Nick with a small knife to peek inside.) Transfer to a platter and serve with the pickled vegetables on the side. Hot and Sweet Coconut-Pineapple Pork Chops Substitute ¼ cup pineapple juice for the honey and add 1 tablespoon sriracha or other hot sauce. Braised-and-Grilled Coconut Baby Backs or Spareribs Fantastic make-ahead party food: Substitute 3-4 pounds baby back ribs or spareribs, cut into individual ribs, for the pork chops. Put the marinade in a baking dish large enough to hold the ribs in a single layer. Add the ribs and cook in a 350°F oven until a knife slides easily through the meat, about 1 hour. Transfer the ribs to a platter. Or refrigerate them for up to 24 hours. Grill as directed over a medium-high direct fire until browned and crisp in places and heated through, 3-7 minutes per side. Sweet Soy Pork Chops with Garlic and Ginger Omit the coconut milk and lime juice, increase the soy sauce and fish sauce to ¼ cup each, and substitute ¼ cup sugar for the honey. Add 2 tablespoons minced fresh ginger. Stir the marinade until the sugar dissolves.

CAMBODIAN STYLE RED PORK

Steps:

• 1. Heat oil and sauté pork with cayenne and red pepper flakes until meat is browned.
• 2. Add garlic, ginger and shallots and sauté until soft.
• 3. Add sugar, fish sauce and coconut milk. Simmer for about ten minutes to let flavors blend and to thicken sauce.
• 4. Season with salt and pepper to taste and serve with white rice.