Pork Chopstick Diplomacy
Soy-Ginger Braised Center-Cut Pork Chops over Jasmine Rice
1 hour
Serves 4
DinnerChineseNut-freeShellfish-free
Herb's take
Tonight, we're forging flavor treaties with East Asian technique: gently braising center-cut pork chops in a soy-ginger broth until they’re meltingly tender. Expect lessons in blooming aromatics, balancing umami, and how a good braise makes even hefty pork chops silky.
Equipment needed
- Dutch oven or heavy-bottomed skillet with lid
Ingredients
Yield
4
Instructions
- 01Pat the pork chops dry, then season both sides with kosher salt and black pepper.
- 02Heat the neutral oil in a heavy-bottomed 12-inch skillet or Dutch oven over medium-high heat. Sear the pork chops for 2-3 minutes per side until browned. Transfer to a plate.
- 03Reduce heat to medium. Add ginger, garlic, and the white parts of the scallions. Sauté for 1 minute, stirring constantly, until fragrant.
- 04Pour in the soy sauce, chicken broth, and sprinkle in the brown sugar. Bring to a simmer, stirring to dissolve the sugar.
- 05Return the pork chops and any juices to the skillet. Cover and braise on low heat for 35-40 minutes, flipping chops halfway, until very tender.
- 06While the pork is braising, rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan and bring to a boil.
- 07Reduce heat to low, cover, and cook the rice for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
- 08Once the pork is tender, remove the lid. Stir in rice vinegar and sesame oil. Simmer uncovered for 2 minutes to slightly thicken the sauce. Taste and adjust seasoning with more salt or vinegar if needed.
- 09Serve each pork chop over a mound of steamed jasmine rice. Spoon plenty of soy-ginger sauce over the top and garnish with the scallion greens.
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