Adding Pizzazz to Ordinary Pork

by Michele Cheplic | More from this Blogger

30 Jul 2008 04:20 PM

In a previous blog I hinted that the price of food has affected my menu planning and some of you noted that you are in the same boat. One reader commented that pork is a lot cheaper than chicken in his neck of the woods.

I was surprised by the comment and today I did some comparison shopping at my local market. Chicken is cheaper, but I only buy whole birds or breast meat in bulk. However, the price of pork (at least the cuts I looked at) was not exorbitantly high. While I wouldn't consider buying more pork based on the price, I did pick up a pack of chops to make later this week.

The two recipes I'm sharing are infused with Asian flavors. The first is a simple Oriental Pork Chop recipe that involves marinating the meat overnight and then simply grilling or pan-frying the chops the next day.

The other recipe is one I saw Emeril prepare on the Food Network only I tweaked it a bit to suit my family's tastes. The original recipe calls for 1/4 cup pineapple juice, but since I am allergic to pineapple I took it out. The original recipe also calls for 2 tablespoons of Emeril's Asian Essence, which I couldn't find in my market so I just substituted with Oyster Sauce and it worked out just fine. I listed the original recipe below, but know that you can substitute certain ingredients without compromising the integrity of the dish.

ORIENTAL PORK CHOPS

Ingredients:

3 stalks lemon grass, chopped

1/4 cup chopped garlic

1/4 cup chopped cilantro

3 tablespoons soy sauce

1 tablespoon brown sugar

1/2 teaspoon pepper

1/2 cup vegetable oil

2 pounds pork chops, 3/4-inch thick

Vegetable oil, for frying

Shredded cabbage

Directions:

In a food processor, blend lemon grass, garlic, cilantro, soy sauce, brown sugar, pepper, and oil. Pour marinade into a Ziploc bag, add pork chops and toss lightly to coat. Marinate overnight.

In a large skillet over medium heat (or outdoor grill), cook pork chops 10 to 12 minutes.

Place on top of shredded cabbage.

Pour marinade into skillet and cook 1 minute, and then pour over pork chops.

Serves 4.

ASIAN PORK TENDERLOIN

Ingredients:

1/2 cup soy sauce

1/4 cup pineapple juice

1/4 cup coarsely chopped green onions

1/4 cup coarsely chopped shallots

1/4 cup loosely packed fresh cilantro leaves

2 tablespoons coarsely chopped fresh ginger

2 tablespoons honey

2 tablespoons rice wine vinegar

2 tablespoons Emeril's Asian Essence

2 tablespoons chopped garlic

1 tablespoon sesame oil

1 tablespoon crushed red pepper

2 pork tenderloins (about 2 pounds total)

Directions:

Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large Ziploc bag and pour in the marinade.

Seal the bag and refrigerate for 1 hour.

Preheat the oven to 400 degrees.

Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees. Remove from the oven and let rest for 5 minutes.

Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees.

Remove from the grill and let rest for 5 minutes before serving.

Related Articles:

Layered Pork Chops with Potatoes and Onions

Caramel Apple Pork Chops

Old West Pork Chops

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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