Scallion Pork Chops Recipe

I absolutely love this recipe because it’s the perfect blend of sweet, savory, and a touch of spice, transforming simple pork chops into an unforgettable meal. Plus, the marinade doubles as a sauce, making it a flavor-packed dish that’s both impressive and super easy to whip up on any busy weeknight.

I adore making dishes that showcase the best in straightforward components. My Scallion Pork Chops are a wake-up call to your taste buds, a perfect balance of sauce and chop.

The sauce is a glorious mix of soy sauce, honey, ginger, and garlic; the chop, well, pork chop, flavored with a hint of sesame oil, the carrots accompanying it in the pan adding a touch of both color and flavor. Meanwhile, the scallions, most freshly, from a local farm, and the ones in the photo, added in two ways.

Ingredients

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Ingredient Quantities

• 4 bone-in pork chops, about 1 inch thick
• 1 tablespoon vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 bunch scallions, sliced
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Salt, to taste

Instructions

1. In a miniature bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in equal amounts. Stir them together with a fork.

Add black pepper and red pepper flakes to your desired heat level and taste.

This spicy ginger marinade can also flavor chicken, pork, firm fish, or tofu.

2. Put the pork chops in a shallow dish or a resealable plastic bag, and pour the marinade over them. Make sure the marinade covers the chops completely and that they are evenly coated. Marinate in the refrigerator for 30 minutes to overnight. The longer the chops marinate, the deeper the flavor.

3. Your oven should be heated to 375°F (190°C) before you start.

4. Vegetable oil in a large oven-safe skillet can be heated over medium-high heat.

5. Take the pork chops out of the marinade and allow any excess to drip off. Then, season the chops with salt to taste.

6. Brown the pork chops in a very hot skillet for 2-3 minutes per side, or until they are beautifully browned.

7. Add the leftover marinade to the skillet along with the pork chops and. Add the sliced scallions. Pour in the leftover marinade.

8. Move the skillet to the oven that has been preheated and allow it to bake for 15 to 20 minutes. Check to make sure that the internal temperature of the pork chops is now 145 degrees Fahrenheit (63 degrees Celsius). If not, allow the chops to stay in the oven and check on them again after a few minutes.

9. Take the skillet out of the oven. Loosely cover it with foil. Let the pork chops rest for 5 minutes.

10. Present the pork chops adorned with extra scallions and the pan sauce. Relish your comestible!

Equipment Needed

1. Miniature bowl
2. Fork
3. Shallow dish or resealable plastic bag
4. Large oven-safe skillet
5. Oven
6. Instant-read meat thermometer
7. Aluminum foil

FAQ

• Can I use boneless pork chops instead of bone-in?You may use boneless pork chops, but keep in mind that the cooking times might be affected by the missing bone.
• Is there an alternative to soy sauce for a gluten-free version?Tamari or an alternative soy sauce that is gluten-free can be used.
• How can I make the dish spicier?Elevate the heat level by adding more red pepper flakes or a dash of hot sauce.
• How long should I marinate the pork chops?To achieve the best results, marinate for a minimum of 30 minutes; however, an overnight marination will yield even more flavor.
• Can I grill the pork chops instead of pan-searing?Undoubtedly, the grilling will bestow a smoky flavor. Cook them at a medium-high heat, giving them turns at intervals.
• What can I serve with scallion pork chops?This meal goes very well with side dishes of steamed rice or sautéed vegetables.
• Can I substitute ginger powder for fresh ginger?Yes, use 1/4 to 1/2 teaspoon of ground ginger instead of the grated fresh ginger.

Substitutions and Variations

Vegetable oil can be replaced with olive oil or canola oil. These substitutes will impart a slightly different flavor, but they have similar cooking properties.
Soy sauce: A gluten-free alternative is Tamari; slightly sweeter, less salty alternatives are coconut aminos.
Substitute for honey: Equal portions of either maple syrup or agave nectar will provide a different type of sweetness.
Rice vinegar

Apple cider vinegar or white wine vinegar can serve as an alternative with a similar acidity.
Garlic cloves: To substitute with a powder, mix 1 teaspoon of garlic powder with 1/3 cup of water and pour it into a recipe that requires a clove of garlic. You may have to wait for the mixture to rehydrate before using it. Or you can pour it into a hot pan with your other sauté ingredients right away.

Pro Tips

1. Marinade Time For maximum flavor infusion, aim to marinate the pork chops overnight. If you’re short on time, even 30 minutes will enhance the taste, but the longer they sit in the marinade, the more flavorful the result.

2. Pat Dry for Searing After removing the pork chops from the marinade, pat them dry with paper towels before searing. This step ensures a nice, crispy crust by reducing excess moisture.

3. Preheat the Pan Ensure your skillet is hot before adding the pork chops for searing. A properly heated pan helps achieve a beautifully browned exterior on the pork chops, enhancing flavor and texture.

4. Use a Meat Thermometer For perfectly cooked pork chops, use a meat thermometer to check for an internal temperature of 145°F (63°C). This ensures they are juicy and tender without the risk of overcooking.

5. Resting Period Allowing the pork chops to rest under foil for about 5 minutes after cooking helps the juices redistribute within the meat, resulting in more succulent and flavorful chops when served.