Garlic Soy Pork Chops with Garlic Fried Rice | Cooking With The Kems скачать в хорошем качестве

Garlic Soy Pork Chops with Garlic Fried Rice | Cooking With The Kems

Pork chops are great lean cuts of protein, and they don’t have to be dry. This garlic soy glaze is savory, sweet, and full of flavor, our family loves the simplicity of this dish, and we’d like to share this easy meal with you. Follow us on the socials! Instagram & TikTok: @cookingkems Ingredients 2 Bone in Pork Chop 4 Garlic Cloves Peeled 5 tbsp Soy Sauce 1 tbsp Honey 1 tbsp Mirin Kosher Salt Black Pepper 2 tbsp Vegetable Oil Asparagus Kosher salt Butter Garlic Fried Rice 2 cup cooked Steam Jasmine or White Rice 4 cloves of minced garlic Vegetable Oil Salt Black Pepper Directions 1. In a mortar and pestle add 4 garlic cloves and about 1 tbsp of Kosher Salt and make into a paste. Then add about 1 tsp of black pepper. 2. Scoop garlic paste and rub on all sides of pork chop and allow to marinade for at least 30 minutes and up to 5 hours. 3. In a sauce pot combine the honey, soy sauce, mirin, and remaining 2 garlic cloves and simmer on medium low until thicken. This should take about 5 minutes. Set aside for later. 4. In a sauté pan or cast iron pan, heat on medium high heat until slightly smoky. Add oil and cook the pork chops depending on the thickness about 3 minutes each side and to an internal temperature of 145F. 5. When the pork chop is almost to the desired temp, cut the heat, and add some of the glaze and baste the pork chop before removing it from the pan and allow to rest. FYI, The sugar will burn if the pan is too hot. 6. While the pork chop is resting, heat up a saute pan or wok on high heat and add the asparagus or vegetable of your choice, working quickly for about a minute. 7. Add kosher salt, then cut the heat and finish off with about a teaspoon of butter, and remove from the pan. 8. In the same pan while it’s still hot, add oil then garlic on medium heat until the garlic is tan and golden brown but not burnt then add the cooked rice in and season to taste with salt and some black pepper. 9. Place rice in the center of the plate, the pork chop can go straight on top or to the side and accompanied by the veggie of your choice. Drizzle with some leftover glaze and enjoy! ------------------ Credits: Chef - Stephen Kem Directors - M&M DP/Editor: Anghel Paras Special Thanks to the Kem Family & TK Gorgonia Music by Chillhop: http://chillhop.com/listen Middle School, Henry Gritton - Solstice https://chll.to/ee8ffe2c Misha - Talk https://chll.to/83c684a1