Monday, April 29, 2013

Asian Pork Chops

Plated pork chop
Using Shannon Brook Farm Organic Pork chops. Thaw the chops, then marinate for at least 1 hour in this mixture:

1/4 cup kimlan aged soy
2 heaping tablespoons of Orange Marmalade
2 heaping tablespoons of Thai
Plum Garlic Sauce
2 heaping tablespoons of honey
Salt and pepper to taste with ground salt and fresh ground pepper mix
Whisk till smooth
After marinate preserve liquid

Sear chop on both sides over medium high heat in 3 Tbls peanut oil. After turning once, baste the remainder of the liquid onto each side of the pork chop. Reduce heat to medium and turn to coat completely until coating caramelizes and chops reach 145-150 internal temp. Serve with fresh orange slices, baked whole wheat bread, a salad with balsamic dressing. Pairs well with Pinot Noir or a semi-sweet Reisling.

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