Pale Ale Gingered Pork Chops Recipes

Steps:

• Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
• Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
• Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
• Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.

Steps:

• In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer., Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side., Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. , Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce.

Steps:

• Preheat oven to 350 degrees.
• Buy Chops 1" thick.
• Coarsely chop the walnuts.
• Sprinkle ground ginger all over the pork chops.
• Melt the butter in a large skillet, and brown the chops over medium-high heat, 2-3 minutes per side.
• Transfer the chops to an oven-proof baking dish.
• Add the ginger ale, fresh ginger, and crystallized ginger to the skillet, and cook over high heat for 2-3 minutes.
• Pour this over the chops, put it in the oven and bake for 30 minutes.
• Sprinkle the walnuts and raisins over the chops and bake an additional 15 minutes.
• Transfer the chops to a serving platter and keep warm.
• Add the cream to the baking pan and place it over high heat.
• Cook, scraping up the brown bits, until the sauce is reduced and thickened, about 2 minutes.
• Pour over the chops and serve immediately.
• NOTE: Since the crystallized ginger is rather expensive, look for it in an Asian food store, where it should be less than a supermarket.
• ENJOY!

Steps:

• In saucepan, combine everything but pork chops.
• Simmer until reduced to 1 1/3 cups.
• Let cool.
• In baking dish large enough for all chops, combine chops and marinade, turning to coat evenly.
• Cover and place in refrigerator overnight. Turn periodically.
• Pour marinade into saucepan and boil 5 minutes.
• Grill chops on oiled rack 8 minutes per side. Baste with marinade during last 5 minutes.

Steps:

• Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.

Steps:

• 1. In a skillet, saute onions in 1/8 cup of butter over medium heat until golden brown. Remove onions and place in a 2 qt. oblong baking dish. In the same skillet, brown chops in remaining 1/8 cup butter over medium heat.
• 2. Remove chops and place on top on onions. Sprinkle with brown sugar. Blend chili sauce and flour together in a small bowl; add ginger ale, mix and pour over chops. Sprinkle generously with salt & pepper, cook in preheated 350^ oven for 1 hour or until chops are tender.