Asian Pork Chops
with ginger miso pan sauce / broccoli stir-fry

Name: Asian Pork Chops
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 head Broccoli, florets; 3 cloves Garlic, sliced; 1 Tbsp Oil, cooking; 1/2 cup Cashews, roasted and unsalted; 2 tsp Sesame seeds, white (opt); 1 tsp Soy sauce, low-sodium; 2 tsp Ginger, fresh, grated; 1/2 cup Water; 1 Tbsp Vinegar, rice; 2 1/2 Tbsp Miso paste, white (sub any variety miso); 1 tsp Oil, toasted sesame; 1 tsp Brown sugar; 1 1/2 lbs Pork chops (bone in or out); 1 Tbsp Chinese five spice powder (find in the spice or International aisle); 1 tsp Brown sugar; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Garlic powder; 1/4 tsp Red pepper flakes

Active: 40 Total: 40

Original GF Paleo Vegetarian

The spice rub that seasons these pork chops features Chinese Five Spice which brings a truly exotic flavor to Asian dishes. But don't stop there with the bold flavors - finish the dish with a tangy ginger miso pan sauce. This meal was last featured in 2016.

Proteins

Pork, non-ground

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Broccoli Stir-Fry with Cashews:

Broccoli - 1 head , florets
Garlic - 3 cloves , sliced
Oil, cooking - 1 Tbsp
Cashews, roasted and unsalted - 1/2 cup
Sesame seeds, white (opt) - 2 tsp
Soy sauce, low-sodium - 1 tsp

Ginger Miso Sauce:

Ginger, fresh - 2 tsp , grated
Water - 1/2 cup
Vinegar, rice - 1 Tbsp
Miso paste, white (sub any variety miso) - 2 1/2 Tbsp
Oil, toasted sesame - 1 tsp
Brown sugar - 1 tsp

Asian Spice Pork Chops:

Pork chops (bone in or out) - 1 1/2 lbs
Chinese five spice powder (find in the spice or International aisle) - 1 Tbsp
Brown sugar - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Garlic powder - 1/4 tsp
Red pepper flakes - 1/4 tsp

Prep

Pork chops - Combine five spice, sugar (portion for pork), salt, black pepper, garlic powder, and red pepper flakes. Rub pork chops on all sides with spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
Pan sauce - Peel and grate ginger. Combine ginger, water, vinegar, miso, sesame oil, and sugar (portion or sauce). Puree sauce with an immersion or standing blender until smooth. (Can be done up to 5 days ahead)
Broccoli / Garlic - Prep as directed. (Can be done up to 4 days ahead)

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Make

Heat a skillet over medium-high heat. Brush with some oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F (63C) degrees. When done, let pork rest, covered for at least 5 minutes before slicing.
Return skillet to heat and add the ginger miso sauce to hot pan. Stir, scraping up any bits from the bottom of the pan, until the sauce thickens a bit, ~2 minutes. Turn off the heat under the pan.
While pork rests, heat a wok or a second skillet over medium-high heat. Add oil for broccoli. When oil begins to shimmer, add broccoli and a tablespoon of water (for 4 servings, adjust accordingly) and stir-fry until water steams off and broccoli is green and tender, ~4 minutes. Add garlic, cashews, sesame seeds, and soy sauce and stir-fry until garlic is fragrant, ~1 minute more.
Slice pork and serve with ginger miso pan sauce over top and broccoli on the side. Enjoy!

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