Asian-Style Pork Chops
The marinade gives these pork chops their Asian flavor, but the pickled radishes give it more zing.
- Total Time:
- Servings: 4
Source: Everyday Food, May 2006
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- Coarse salt
- 4 bone-in rib pork chops (8 to 10 ounces each and 1 inch thick)
- Pickled Radishes
Make the marinade: In a liquid measuring cup, whisk together soy sauce, sugar, oil, garlic, and 1/4 teaspoon salt. Reserve 1/4 cup marinade for drizzling. Place pork chops in a shallow dish with the rest of the marinade; turn to coat. Set aside at room temperature, turning occasionally, 15 minutes.
Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Lift pork chops from dish, leaving some marinade clinging to meat; discard the rest. Arrange on prepared baking sheet. Broil, without turning, until well browned and cooked through, about 15 minutes.
To glaze, brush with pan juices, and drizzle with reserved marinade. Spoon pickled radishes, without their juice, over each pork chop. Serve with shredded napa cabbage, if desired.