Asian Pork Chops

"The Mr." and I created this recipe when we were trying to think of a "meat" we could serve with our Easy Lo Mein.  

We mixed up a sauce and added a little of this and a little of that until it tasted good.  We poured it over our chops Saturday night and let it marinate until we were ready for dinner the next day.

They turned out so flavorful and it was an extremely fast dinner.  

We have made them a few times since and I wouldn't change a single thing.  These chops go  perfectly with our Easy Lo Mein and it tastes like a dish you would get at an Asian Restaurant.  

Be careful to not overcook the pork chops and they will be super tender and juicy.

Asian Pork Chops

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 - 1 1/2 Lbs. (1/2'' thick) boneless pork loin chops

2 Tbl. soy sauce

2 Tbl. brown sugar

1 tsp. sesame oil

2 Tbl. rice wine vinegar

1 Tbl. sriracha hot sauce

1 tsp. chili paste, opt.

1 tsp. fresh ginger, grated

2 tsp. Worcestershire sauce

2 tsp. Italian seasoning

1 tsp. garlic powder

1 Tbl. green onions, chopped

1/4 c. water

Combine all ingredients.  Place pork chops in a zip-top bag or plastic container and pour marinade over top.  Cover tightly and allow to marinate overnight.  Heat 1/2 Tablespoon canola oil in a cast-iron skillet over medium heat.  Add chops to hot pan, discarding the marinade.  Cook until browned, then flip over and cook until other side is browned.  Continue cooking until internal temperature reaches 160 degrees on an instant-read thermometer, about 4-5 minutes per side.  Do not overcook.  Remove from heat and allow to sit for 5 minutes.  Slice and serve.  

Jenn's Notes: These can also be cooked on a George Foreman grill.

EASY LO MEIN

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