It's time for another Friday Feast here on NNJ Family.
This week, we are tackling thin-sliced pork chops.
The local Stop & Shop has great thin-sliced cuts of pork and they often carry the meat in a family size package which is cheaper than buying several of the smaller packages. I had used pork flavored Shake & Bake the first few times I made them and it just wasn't cutting the mustard. It was okay, but it wasn't burning down the house with flavor.
Then I went online and searched for pork chop marinades. After combining a few of the recipes, I came up with a new family favorite -- check it out below.
In a medium size bowl, combine the following:
2 tbsp. of brown sugar (either light or dark but I generally use dark)
2 tbsp. of olive oil
2 tbsp. of ketchup (sounds weird but it really makes it work, you could also use tomato paste)
1 tsp. ground ginger
2 tbsp. of orange juice
1/4 cup of soy sauce (you could also use more to taste, 1/3 cup also works)
pepper (you can throw in a dash or two of salt but I think the soy sauce has enough)
4-5 green onions (scallions) sliced thin
In a large Tupperware container, lay all of your pork chops flat. Cover the chops with your marinade. The longer you let it sit in the fridge, the more flavor they have -- I've marinated them for less than 30 minutes on occasion and they still taste great.
Set your broiler on low and broil your chops for approximately 5-7 minutes on each side. When you turn them over, you might want to spoon the remaining marinade from your Tupperware onto the chops for added flavor.
Once the chops are done, I usually plate them over a bed of Basmati rice. Seems to really work with the marinade as opposed to regular rice. Enjoy!
Check out NNJ Family for the latest Friday Feast recipe!