Asian Pork Chops
I grew up in a family that had pork chops the same way every time - dredged in flour, salt and pepper and then browned. The end.
Sometimes a girl wants to spice things up a little in her life. And what better way than with a little Sriracha!!
Here's an Asian inspired marinated pork chop recipe that my family LOVED when I made it for them the other night.
Spicy Sriracha Swine (i.e. Asian Pork Chops)
1/4 cup plus olive oil
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon Sriracha
2 teaspoons sesame oil
3 cloves garlic, minced
Juice of 2 tangarines
5 pork chops, bone-in (about 1/4-inch thick)
Place olive oil, sugar, vinegar, sriracha, sesame oil, garlic and orange juice in a bowl, mix well. Put the pork chops in a heavy-duty resealable plastic bag. Add the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, I did three hours.
Remove the chops from the bag.
Heat large cast iron pan over medium-high heat and add the about one teaspoon of cooking oil (I used bacon grease). Brown the chops in the hot pan, 3-5 minutes per side or until done.
If you'd like a saurce, repeat the marinade and place in a saucepan and simmer until reduce in 1/2.
Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.
*I altered the original recipe some. To see what I changed visit the Foodnetwork.com website.