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Asian Spiced

Pork Chops

"Asian spiced, baked pork chops, drizzled with a spicy, garlic, ginger sauce and topped with 

sautéed mushrooms, shallots and Bok Choy cabbage" 



Ginger Garlic Sauce

2 cups chicken broth

1 cup pineapple juice

¼ cup soy sauce

3 tablespoons Mirin

1 tablespoon rice vinegar

4 teaspoons Hoison sauce

¼ teaspoon Sesame oil

½ teaspoon finely grated, ginger

3 tablespoons dark brown sugar

½ teaspoon fresh, minced garlic

½ teaspoon black pepper

1 teaspoon chili sauce-to taste

1 tablespoon fresh chopped, cilantro

1.5 tablespoons corn starch

Sautéed Vegetables

8 ounces white mushrooms, sliced

2 large shallots, sliced in rounds

1.5 tablespoons vegetable oil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 baby Bok Choy

Baked Pork Chops


2 teaspoons onion powder

2 teaspoons garlic powder

1 1/4 teaspoons Chinese Five Spice

1 teaspoon salt

3/4 teaspoon black pepper

1 tablespoon light brown sugar

Mix all ingredients together in a small bowl.  

4- 1 1/4 to 1 ½ inch thick, pork chops, bone in. About 1 pound each, no more than 1 pound.  

Oil (vegetable or olive oil)

Large, rimmed sheet pan with a wire rack

Meat thermometer

Fresh cilantro 

Sliced green onion

Sesame seeds


Ginger Garlic Sauce

Whisk all ingredients together in a sauce pan.  Bring to a fast simmer and cook over medium temperature, uncovered for 10 minutes, whisking often.  Remove from heat and let cool.  

Sautéed Vegetables

Rinse mushrooms right before using, in cold water, pat dry and slice.  Heat 1.5 tablespoons of oil in a 12 inch sauté pan over medium temperature.  Add the mushrooms, cover and cook 4-5 minutes, stirring occasionally, until mushrooms have released their juices.  Uncover, add salt & pepper and cook 1-2 more minutes, until all liquid has evaporated and mushrooms are lightly browned.  Spoon mushrooms onto a plate and place pan back on heat.  Add 1 tablespoon of oil to pan, add the shallots, cover and cook 2-3 minutes, stirring occasionally, until shallots are soft and edges are browned.  Season lightly with salt and spoon onto plate with mushrooms.


Steamed Bok Choy 

Slice off the bottom part of Bok Choy, pull apart the stems and rinse off any dirt.  Separate the leafy part from the hard stem part.  Slice the stem parts into 1 inch pieces.  


Wipe out the 12 inch sauté pan, add 1/4 cup of water and bring to a simmer, over medium temperature. Add the sliced stem parts, cover and cook about 1 minute to soften. Uncover, add the leafy parts and toss until just wilted.  Spoon onto the plate with the mushrooms and shallots.  

Baked Pork Chops

Preheat oven to 450 degrees.

Rinse the pork chops under cold water and pat dry with paper towels.

Brush each pork chop with oil and sprinkle the rub all over the sides, tops and bottoms.  Place the wire rack on the rimmed baking sheet and arrange the pork chops on top, leaving a little bit of space between each one.   Insert the meat thermometer into the center of one of the pork chops.  Place in the center of the oven and bake 15 minutes.  After 15 minutes, reduce the temperature to 350 degrees, flip pork chops over using a pair on tongs and cook until the meat thermometer reaches 145-150 degrees. Remove from the oven and let rest 5 minutes.  

The sautéed vegetables can be added to the sauce or spooned on top of the pork chops and drizzled with the sauce.  Serve with Jasmine rice and finish with fresh cilantro, sliced green onions and Sesame seeds.  



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