Ginger Glazed Pork Chops with Asian Brown Rice

     In continuing my quest to find more exciting ways to cook pork chops, I came up with this marinade/sauce with a slight Asian vibe. I encourage you to check out my earlier post with my brown sugar pork chops for my all-time favorite pork recipe, but just for something different, this one's pretty good too.  The pork chops themselves take only 10 minutes to cook after you marinate them, but as a side, I also made ginger soy rice, which takes about 45 minutes.

INGREDIENTS:
4-6 thin cut boneless pork chops
1 cup chicken broth
2 1/2 tablespoons white wine
1 1/2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon ground ginger
1 clove garlic, chopped

DIRECTIONS:
1. Mix all ingredients with a fork in a large dish. Lay the pork chops in it and cover both sides with marinade. Cover and refrigerate for at least 1 hour.

2. Heat 1-2 tablespoons of olive oil in a pan, and cook on medium heat for about five minutes per side.

3. Take these out of the pan and set aside. Chop 2 green onions, add them to the pan, and cook for 1 minute. 

4. Add the marinade to the pan, and boil it on medium heat for 3-5 minutes until it reduces. This will become the sauce.

5. Add the pork chops back to the pan for a minute or so and coat them in the sauce, then serve.

Now for the rice: I recommend starting on this while you're waiting for the meat to marinate.

INGREDIENTS:

1 cup of brown rice (=4 servings)

2 cups water

4 teaspoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

DIRECTIONS:

1. Measure and cook the rice according to the directions. Brown rice should take about 45 minutes.

2. Turn off the heat and stir in all other ingredients.

Yes, it's that easy! Come back tomorrow for my favorite cake ever!