Orange Ginger Glazed Pork Chops
Pork chops with an orange and ginger glaze
- 4 butterflied boneless pork chops (~2 to 2.5 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
- 1 inch fresh ginger, grated
- 1 garlic clove, grated
- 1/2 tsp red pepper flakes
- 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. Marinate in the fridge for at least a couple hours, and probably up to 24. Turn the pork over a couple times throughout the marination time.
Heat the vegetable oil 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. Several minutes after putting the pork on the plate, add the accumulated juices from the plate to the pan and stir to combine. Once the marinade has reduced to a sticky glaze, add the pork back to the pan and toss to coat. Ensure the pork is heated to 145°F internally. Serve immediately.