Jing Tu Pork Chops Recipes

JUICY PORK CHOPS

Steps:

• In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.

JING TU PORK CHOPS

Steps:

• To make the marinade combine the soy sauce, wine and cornstarch in a bowl.
• Add the pork chops and turn to coat let stand for ten minutes. To make the seasoning sauce, combine the ketchup, sweet and sour sauce, Worcestershire sauce and sugar in a bowl.
• Place a wide frying pan over high heat until hot.
• Add the oil, swirling to coat the sides.
• Add the pork chops and cook until golden brown, about 2-4 minutes each side.
• Reduce heat to medium.
• Add the seasoning sauce; cook, stirring, until the sauce is reduced and thickens slightly, about 3 minutes.
• Serve over rice.

PAN-ROASTED JUNIPER AND THYME PORK CHOPS

Steps:

• Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
• Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
• Remove chops from the brine and pat dry. Discard brine.
• Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
• Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
• Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
• Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
• Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

FRAGRANT PORK CHOPS

Steps:

• 1. Marinate pork chops for up to 2 hours.
• 2. Saute chops for approximately 2 minutes on each side over medium high heat until golden brown.
• 3. Combine sauce ingredients and mix well. Pour over chops and simmer over low heat until thickened, approximately 5 minutes.