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Asian Pork Chop Recipe

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    Asian Pork Chop with white rice and sauteed spinach on a white plate.

    Some of the feedback and requests I received from the readers are for more quick and easy recipes. The other day I made this pork chop after my children’s afternoon swim lesson, the most busy day of the week for me. Because of my mom’s visit, I haven’t had the chance to do my regular grocery runs so my fridge was pretty empty. I quickly ran to get some pork chops, spinach, and other ingredients from the market on the way home and I made this dish in less than one hour including marinade time.

    Asian Pork Chop with white rice and sauteed spinach on a white plate.

    As soon as I came home from the swim lesson, I quickly marinated the meat. Meanwhile I bathed the kids and prepared miso soup, stir fried garlic spinach, and another small side dish. My rice cooker has a timer so I set the rice to be done right before our dinner time. If you are curious about this pork chop flavor, it’s more on the side of salty flavor than sweet (like Teriyaki sauce). If you use this recipe, you definitely want to enjoy it with steamed rice. You can adjust the time for marinade as you like, but please do not marinade overnight or else it will get too salty.

    Be sure to come back next Monday to see the winners of my recent giveaway. If you haven’t entered, it’s open till Sunday 11:00 pm PST. Hope everyone has a great weekend!

    Asian Pork Chop with white rice and sauteed spinach on a white plate.

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    4.09 from 12 votes
    Asian Pork Chop
    Asian Pork Chop (Ginger Soy Sauce)
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    1 hr 15 mins
    Simple pan fried tender Asian pork chop marinated in a ginger soy glaze, goes great with white rice. 
    Course: Main Course
    Cuisine: Japanese
    Keyword: easy, pork chop
    Servings: 4
    Author: Namiko Chen
    • 4 boneless pork loin chops (½ inch thick) (½" thickness)
    • 1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for cooking)
    • 4 Tbsp soy sauce
    • 2 Tbsp sake
    • 1 Tbsp neutral-flavored oil (vegetable, canola, etc) (I used canola)
    • ½ Tbsp sugar
    • 1 clove garlic (minced)
    • 1 tsp ginger (julienned)
    • ½ tsp potato starch/cornstarch
    • 1 shallot (or 1 Tbsp minced onion)
    1. Put all the seasonings in a Ziploc bag and mix well.
    2. Prick the pork chop with fork so the meat will absorb the marinade and put them in the Ziploc bag. Squeeze out the air before sealing the bag. Keep in the fridge for 30 minutes to 1 hour. (I decreased the marinade time from the original recipe as I'm afraid it might be too salty. If you want to marinade for 2 hrs, you can decrease soy sauce to 3 Tbsp.).
      Asian Pork Chop 1
    3. You can grill on a BBQ grill, or you can pan fry. In a large skillet, heat oil on high heat. When it’s hot, put the pork chop in the pan, but keep the marinade in the Ziploc bag. Cook until the bottom side of the meat is nicely brown.
      Asian Pork Chop 2
    4. Once the meat is brown, flip it and lower the heat to medium low. Cover the pan with a lid and cook for 3 minutes (depends on the thickness of your pork chop). You don't want to under cook the pork but you also don't want to overcook because the meat gets harder.
      Asian Pork Chop 3
    5. Add the marinade into the pan and increase the heat. When it’s simmering, scoop the marinade with a spoon and pour over the meat a couple of times. Turn off the heat and ready to serve. Again please do not overcook the pork.
      Asian Pork Chop 4
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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  • Gyoza served on a plate.
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