Thursday, October 11, 2012

sweet & spicy pork chop

There are so many different pork chops out there. I think there's pork chop dish in every cuisine. This one is something I just came up with that turned out great. So I should record it down before I forget what I put in it. If you are craving Asian-flavored meat, I recommend this one. :)


Pork chops - 4
Onion - 1 small (sliced) 

Garlic - 2 cloves
Ginger - 1 TBS

Hoi Sin sauce - 1/2 cupSoy sauce - 2 TBS
Kojujyan (Korean chili paste) - 2 TBS
Brown sugar or Honey - 2 TBS
Salt & Pepper - 1 tsp each


  1. Tenderize pork chops by using meat tenderizer or rolling pin or punching down. 
  2. Cut onion into slices. 
  3. Grate garlic and ginger. Squeeze out the juice in a bowl. Keep the pieces.
  4. In a ziplock bag, put pork, onion garlic/ginger, and marinade. Let it sit in the fridge for at least an hour. 

Before and after marinade (I split into two bags)


  1. On a grill or frying pan, heat 2 TBS of oil. When it's hot, fry pork chops and onion slices. Fry for 3-4 minutes on medium heat. Don't discard ziplock bag with marinade. 
  2. Turn the meat and cook for another 3 minutes. 
  3. Meanwhile, combine 1/3 cup of water with the ziplock where pork was in. Pour the water mixture into the meat and 'steam' cook the pork chop for another 3-4 minutes, cover with lid or aluminum foil. Turn occasionally. 


  1. Take out the meat and let it sit for 5 minutes before cutting. Pour the sauce on top of sliced pork chops. 
  2. We had the pork chop with rice, miso soup and thin sliced cabbage salad & kimchee.


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