Soy Sauce Marinated Pork Chops Recipe 465

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
• Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

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:

• Place pork in a 3-quart rectangular baking dish. In a small bowl whisk together the soy sauce, lime juice, sugar, oil, vinegar, ginger, and crushed red pepper. Spoon 2 tablespoons of the mixture over pork and turn several times to coat. Cover pork and let stand 20 minutes at room temperature, turning occasionally. Place the remaining soy sauce mixture in a small saucepan. Bring to boiling. Boil gently for 1 to 2 minutes or until reduced to 1/4 cup; set aside. For a charcoal or gas grill, grill chops on the rack of a covered grill directly over medium heat for about 3 minutes per side or until pork is slightly pink in the center (145 degrees F), turning once. Place greens on a serving platter, top with pork, and drizzle with boiled soy sauce mixture. Sprinkle with cilantro.

Steps:

• Mix all the ingredients together, except for the chops.
• Add the chops to the marinade and cover. Refrigerate for 12 hours, turning occasionally.
• Remove meat from marinade and reserve marinade.
• Preheat grill or broiler.
• Dry chops off and grill over low heat or broil them as far from the flame as possible, turning frequently and basting with the sauce, until they are cooked through, about 20-30 minutes. Note: Don't baste toward the end due to health concerns of raw pork juice (boiling the marinade will make it safe).

Steps:

• Combine orange juice with soy sauce, sugar, garlic, pepper, and thyme in a 1 gallon zipper bag. Set aside.
• With a very sharp knife, score the pork chops 1/8 inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.
• Remove pork chops and retain marinade.
• Heat the butter and oil in a large heavy skillet until hot. Add the chops in a single layer and saute over high heat for 3 minutes on each side, browning them well. (You may need to do these in batches, or in two skillets. I usually do this using the grill method below.).
• Reduce heat to low and poir reserved marinade over the chops. Cook until done, about 8-10 minutes longer. Remove chops to a heated platter. Reduce the marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.
• GRILL METHOD: Also excellent grilled! Reduce the marinade separateley in a saucepan, then pour over the chops after removing from grill.

Steps:

• In a blender, combine the soy sauce, green pepper, brown sugar, onion, ginger and garlic; cover and process until smooth. Set aside 2 tablespoons for sauce. Pour the remaining marinade into a large resealable plastic bag or shallow glass container. Add pork chops and turn to coat. Seal or cover and refrigerate for 8 hours or overnight; drain and discard marinade. , Grill chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., In a saucepan, combine the sugar, cornstarch, water and reserved soy sauce mixture; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.