The marinade gives these pork chops their Asian flavor, but the pickled radishes give it more zing.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

15 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
We loved this recipe! - The 5 &6 yr old both asked for more & hubby ate the extra that we had made for his lunch the next day! We omitted the onion, used about 1TB minced garlic, thin pork chops about 1/4-1/2 inch thick, so overcooked a little by accident - but reduce time to 8 min & they should be good!. I didn't bother with the glaze, I made white rice and once it was cooked, threw in a handful of frozen peas and the remaining marinade and mixed it up for "Chinese Rice" "takeout at home"
Rating: Unrated
tooooo much salt and sugar................