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.
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