Orange Ginger Glazed Pork Chops
Pork chops with an orange and ginger glaze
- 4 butterflied boneless pork chops (~2.5 to 3 lbs)
- 1 1/4 cup of a sweet, flavorful marinade (see flavorings)
- 1/2 cup orange juice
- 1/4 cup rice wine vinegar
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp fresh ginger, grated
- 2 garlic cloves, grated
- 1/2 tsp red pepper flakes
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
Combine all the orange juice, vinegar, fish sauce, soy sauce, honey, ginger, garlic, and red pepper flakes in a bowl and stir to combine to create the marinade.
Put the pork in a zip-top bag and add the marinade. Push out as much air as possible and massage to make sure the meat is well-coated. Marinade in the fridge for at least a couple hours, and probably up to 24. Turn the pork over halfway through the marination time.
Heat the vegetable and sesame oils in a pan over medium-high heat. Add the pork, shaking off the excess marinade, and cook until the outside is very dark. Remove to a plate.
Pour the marinade in the pan and allow to reduce until it's a sticky glaze. Add the pork and any accumulated juices back to the skillet and toss to coat. Ensure the pork is heated to 145°F internally.