“Its sweetness and ‘lemon grass’ flavoured are irresistable”
I tried this dish for dinner last evening. I used tenderloin part and cut it into very thin and small (about 1 cm thick, half the palm-size) as first time trial. So, I spent only about 25min baking time. However, I recommend thicker and bigger slices for baking or grilling method (about 1″, palm-size). Thicker slice will taste more “meaty” and juicy.
As expected, the sauce dried up and blackened (looked burnt on the baking tray.. sobbing) after the standard 35 min baked for small thin size of slices, but no worries the meat was not burnt. Easily removed from the foil on baking dish, still. The colours of the chops looked good (greasy brown).
First bite, tasted the fragrance of, not quite “ginger” but “lemon grass” taste in your palate, such taste came from the chopped ginger resembling lemon grass (reminds me of Thai flavour… yummy), followed by honey-sweet taste. The sweetness was perfect for us (Used about 3 table spoon for 8 thin slices). Texture of the meat was just right, too, not hard and tender enough to chew.
Its after-taste is not too strong and lenghty, even with mild “lemon grass-like” taste. We did not feel sick eating it even after many slices. The taste is perfectly good!
It goes well with white rice. Or, try mashed potato (try my recipe) and salad. This recipe is also great on BBQ event.
Calories-count: 3 thin pieces (1cm thickness of tenderloin part) at about 220 kcal. If 1 thicker chop (about 1″) should be at about 170 kcal.
Use spare rib or loin part is good enough to reduce calories intake. Well, you may skip the sauté part (Step 3) to reduce loading of fat into your body. Just expect less fragrant bite in your palate. No very big deal.
This dish consumes abt 50 min (plus marinating time) to be completed, but you can do other things while it’s baking. Easy to learn and cook. See my recipe below:
6 slides of pork chop (shoulder butt part for more tenderness), about ½ to 1 inch thick (Use boneless chop if eating with rice)
4 table spoon of light soy sauce (2 spoons for marinating use)
2 – 4 tablespoon of honey (adjustable depends on your liking of sweetness)
1 clove of garlic, minced
1 slide of ginger, chopped
1 small onion, chopped (use half if it’s big)
1 teaspoon of ground black pepper
1/2 small cup of water (50ml)
1 cup of oil
1) Pound both sides of each pork chop with a meat pounder or simple use the back of the knife to tenderize the meat. Marinate your sliced pork chop with 2 tablespoon of light soy sauce for 15 – 20 minutes. Sprinkle some grounded pepper, as desired.2) Preheat oven to 200°C for 10 min.3) Turn on your stove, heat oil in a skillet over medium fire, sauté both sides of the pork chop until well-browned. About 3 min each side.
4) Transfer the chops to baking dish (line baking dish with a sheet of aluminum foil, with ends of foil extending slightly over sides) before placing the chops, if needed).
5) In a bowl, mix honey, water, soy sauce, onion, ginger, garlic, and pepper. Pour over pork chops in baking dish.
6) Bake pork chops 25 – 30 min in preheated oven evenly. Serve with mashed potato and salad or rice.
What if you do not have an oven at home, or not keen to use oven? Pan fried is another good way. My pan-fried pork chop recipe with simple method which might be an alternative for you, in this instance.
Tips: Honey is easily burnt ingredient (you may want to turn your pork chops over after 15 min of baking time. Ignore the blacken honey juice around the chops as it will not affect the taste of the chops).
* Best alternative, drizzle honey only at the very last minute when chops are cooked and heat off. Simply add honey and place in the off-switching oven for a minute long, before removing it from oven. It may help to avoid honey turning a tint of sourish, if you are sensitive to even taste with insignificant difference.