Soy-and-Ginger-Marinated Pork Chops
A brief stint in the refrigerator with a soy-and-ginger marinade gives the pork flavor while tenderizing the meat.
- 1/4 cup plus 2 tablespoons low-sodium soy sauce
- 1/4 cup vegetable oil
- 3 tablespoons finely grated fresh ginger
- 3 tablespoons light-brown sugar
- 1 scallion, finely chopped
- Freshly ground pepper
- 4 bone-in pork chops (8 ounces each; 3/4 inch thick)
- Garnish: 1 scallion, thinly sliced
Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.