Asian Pok Chop with Bean Sprouts & Bell Pepper
Submitted by happyzhangbo
Succulent pork chops glazed with a savory-sweet Asian marinade featuring molasses, soy sauce, and aromatic ginger. Quick weeknight dinner that brings restaurant-quality flavor to your table in under 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
32 minThis recipe transforms ordinary pork chops into something extraordinary with a glossy molasses-soy glaze that caramelizes beautifully under the broiler.
The marinade does double duty, tenderizing the meat while building layers of umami-rich flavor. Fresh ginger and garlic add aromatic punch that cuts through the richness.
Bean sprouts provide a crisp, refreshing contrast to the glazed pork. Together, they create a balanced plate that satisfies without feeling heavy.
Kitchen Tips
- Pat pork chops completely dry before marinating for better browning
- Reserve some marinade before adding raw pork to use as a finishing glaze
- Broil on the top rack for the last 2-3 minutes to develop caramelized edges
- Let chops rest 5 minutes after cooking to retain juices
- Stir-fry bean sprouts for just 1-2 minutes to keep them crisp
Ingredients
Directions
Mix together broth, soy sauce, molasses and pepper in a medium bowl.
Add 2 tablespoons of the mixture to a small bowl, stir in cornstarch until blended. Set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Stir in pork and cook, stirring constantly, until most of the pink is gone, about 3 minutes.
Transfer to a plate.
Increase heat to medium-high.
Stir in the remaining ½ tablespoon oil, onion, bell pepper, sprouts and ginger and cook for about 3 minutes.
Pour in the broth mixture and bring to a boil.
Cook, stirring, for 3 to 5 minutes.
Reduce heat to medium, stir in the reserved cornstarch mixture and pork (and any accumulated juice) and cook, until slightly thickened, 1 to 2 minutes.
Serve warm with rice if needed.
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