Soy Ginger Pork Chops are marinated and then baked in the oven. It’s a simple dish which takes little effort but has lots of flavor.
It is essential that the chops have time to marinate. Overnight is great, but six hours will do.
When baking pork chops, always choose bone-in chops, the bone helps to keep in the juices so that they don’t end up dry and sallow. If you are unable to get hold of bone-in pork chops but still want to try this recipe, forget cooking them in the oven and cook them in a skillet instead.
However you decide to cook your pork chops, have a thermometer at hand to ensure they are cooked to 145 degrees. As soon as they reach 145 degrees remove them from the heat and allow them to rest for approx. 5 minutes. You must allow the chops to rest so that they retain their juices, thus providing a tastier dish.
Soy Ginger Pork Chops require only a few ingredients: soy sauce; ponzu, garlic, red pepper flakes, fennel seed and fresh ginger. You can substitute fresh ginger with ground, 1/4 tsp of ground ginger is a suitable substitute for 1 tbsp of fresh ginger. I suggest you skip adding the red pepper flakes too, as ground ginger adds a kick that fresh ginger doesn’t. Serve the red pepper flakes on the side instead.
No need to sear the chops before placing them in the oven. Marinating will provide the flavor, and once cooked, the color to delight your senses.
Soy Ginger Pork Chops are a great weeknight dish. You can do most of the work by placing the pork chops in the marinade before you go to bed and then pop them in the oven when you’re ready for dinner the next day. All that is needed is a tasty side dish. Here are a few suggestions: