Cooking Experiment: Teriyaki Pork Chops
Apr. 14th, 2012 01:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsTL;DR: 1.25 pounds of pork chops will barely make enough pork chops for three adults, whereas I can usually get 6 meals out of 1.25 pounds of ground turkey. Strange. Also, thin-cut pork chops will cook fast.
I marinaded them overnight in about half a cup of ginger-teriyaki soy sauce, mixed with honey, powdered ginger, a bit of crushed red peppers, and sesame seeds. Then I stuck them in the oven at 350 degrees, set the cooking time to 35 minutes, and... at 15 minutes in, checked on them, intending to flip them over.
Whoops. They were done already! Note to self, next time I make thin-cut pork chops, cook 'em for 5 minutes on each side. They were tasty, just a bit overly firm.
To go with the brown rice and pork chops, I made ginger and honey glazed carrots and stirred a bit of cinnamon and nutmeg into applesauce.
I had actually intended to try to make char siu baos with the pork loin chops, but.. no five spice powder, so I used teriyaki sauce instead, and I didn't think I'd have enough time to make and proof the bao dough. As it is, I am not confident in my ability to make whole wheat baos, so I need to practice making the dough separately. That'll be an experiment for another weekend!
I marinaded them overnight in about half a cup of ginger-teriyaki soy sauce, mixed with honey, powdered ginger, a bit of crushed red peppers, and sesame seeds. Then I stuck them in the oven at 350 degrees, set the cooking time to 35 minutes, and... at 15 minutes in, checked on them, intending to flip them over.
Whoops. They were done already! Note to self, next time I make thin-cut pork chops, cook 'em for 5 minutes on each side. They were tasty, just a bit overly firm.
To go with the brown rice and pork chops, I made ginger and honey glazed carrots and stirred a bit of cinnamon and nutmeg into applesauce.
I had actually intended to try to make char siu baos with the pork loin chops, but.. no five spice powder, so I used teriyaki sauce instead, and I didn't think I'd have enough time to make and proof the bao dough. As it is, I am not confident in my ability to make whole wheat baos, so I need to practice making the dough separately. That'll be an experiment for another weekend!
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Date: 2012-04-14 09:10 pm (UTC)If you are open to advice I'd suggest balancing the sweetness of the honey-ginger chops with a dark leafy green veggie. I like kale, chard, or collard greens lightly sauteed in olive oil to cut the overall bitterness they can have. Great balance to a sweet main dish! Another way to balance the sweet would be to either sear the chops prior to putting them into the oven (caramelizing the sugars on the surface of the meat and deepening the flavor) or tossing them on the grill. Mmm~!
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Date: 2012-04-14 10:45 pm (UTC)no subject
Date: 2012-04-15 06:08 am (UTC)