Java Soy Glazed Pork Chops Recipes

STICKY HONEY SOY PORK CHOPS

Steps:

• Preheat a large frying pan or skillet over high heat. Pat the pork chops dry with kitchen paper then season with 2 teaspoons oil and salt.
• Cook the pork chops in the hot pan for 3-4 minutes per side until well browned. Turn the chops onto their fat caps and allow to cook for another 2-3 minutes until the fat is well browned. Remove from the pan and set aside.
• Combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well. Pour into the pan and allow to simmer. Cook for 2-3 minutes until the sauce coats the back of a spoon then add the pork chops back in.
• Glaze the chops with the sauce until they are coated, sticky and shiny.
• Remove from the heat and serve.

SOY AND HONEY GLAZED PORK CHOPS

Steps:

• Preheat oven to 400 degrees.
• Mix together the honey, brown sugar, soy sauce, garlic, and ginger in a large ziplock bag. Add in the pork chops and shake to coat the pork chops evenly. Let marinade for 20-30 minutes.
• Heat the sesame oil in a large skillet on medium heat. Add in the pork chops, reserving the marinade, and cook for about 3-5 minutes until a golden brown color. Flip the pork chops and cook the other side until a similar color.
• Add the skillet into the oven and cook for 6-10 minutes, or until no longer raw. *You don't want to overcook them so they become dry!*
• While the pork chops are cooking, add the reserved marinade into a small pot and bring it to a boil. Reduce heat and let simmer for 2-3 minutes or until thickened, stirring occasionally.
• Serve the pork chops over rice with plenty of the thickened marinade drizzled on top. Garnish with sesame seeds and green onion.

SOY LIME GLAZED PORK CHOPS

Steps:

• 1. Mix the soy sauce, honey, lime juice and zest, and Hoisin sauce together in a bowl.
• 2. Trim and pat-dry the pork chops. Place the flour on a shallow bowl and seasoned with salt and pepper. Heat a large heavy skillet over medium-high heat. Dredge the chops in the flour and shake off excess. Add the oil to the skillet and then the chops, cook until lightly browned, about 4 minutes. Turn and repeat on the other side until lightly browned, about 2 minutes more. Transfer the chops to a plate.
• 3. Add the scallion whites and garlic to the pan and cook stirring until wilted, about 30 seconds. Add the soy mixture and increase the heat to high and cook, scraping up any browned bits with a wooden spoon until the mixture thickens. Return the chops to the pan and cook, turning often, until glazed and hot, about 2 to 3 minutes. Serve chops drizzled with glaze, scallions tops scattered over, and greens if desired.

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

CREAM OF MUSHROOM AND SOY SAUCE PORK CHOPS

Steps:

• Rub brown sugar into pork chops. Place chops in shallow dish and pour soy sauce over. Cover and refrigerate. Allow to marinate for one hour.
• Pour the cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup.
• Cover, and cook on Low until very tender, 6 to 8 hours.