I fixed this pork chop dish for Robert and I at lunch today. It was very quick and easy and was REALLY yummy!
Asian Style Broiled Pork Chops
Juice of 2 med-large sweet & extra juicy oranges
2 Tbsp store bought Teriyaki sauce
6 shakes of good hot sauce (Frank's)
2 tsp of good Dijon mustard
1 hefty pinch of dried thyme
1 hefty pinch of dried rosemary
1 hefty pinch of kosher salt
25-30 turns of the pepper mill
4 small center cut lean pork chops
1 very large white onion
EVOO for drizzling
Cooking spray
Foil (for easy cleanup)
Pampered Chef Bar pan
In a mixing bowl, whisk together the first 8 ingredients, which will be the marinade. Sprinkle pork chops with kosher salt (lightly) and place into a large zip lock bag. Add marinade to bag and knead the bag to make sure that all of the marinade gets into all of the meat. Marinate at least 30 minutes (longer is better).
Once chops are finished marinating, line the bar pan with foil for easy clean up. Take the onion and cut into four 3/4" slices (these are going to be what you place the pork chops on top of). Lightly spray the foil with cooking spray to keep onions from sticking. Line up onions on bar pan. Sprinkle lightly with kosher salt, thyme and rosemary. Drizzle lightly with EVOO. Place one pork chop on the top of each piece of onion. This will hold the chops off of the bottom of the pan and will allow them to crisp up a little, instead of drowning in liquid. This will also allow the fat to drain off. Place chops under the broiler of the oven for at least 6 minutes on each side, but vary the cook time on the thickness of the chop to prevent drying out. Once chops are done, return the onions to the broiler to cook until desired level of caramelization. These chops would also be great straight on the grill.
Serve with your favorite steamed veggie....we had steamed broccoli. Enjoy!
Labels: Recipes