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Saturday, August 13, 2011

Garlic Soy Pork Chops

This is such an easy-peasy marinade that makes blah pork chops sing.  It's no sweat to put together at the last minute, but it's also great as a freeze-ahead meal.  I like thin-sliced chops as they take no time at all to cook, but use thick-cut, bone-in...whatever floats your boat (and budget).  Just change the cooking time to accommodate.

This is a South Beach recipe that I have modified slightly to reduce the sodium content (which SBD is a leetle cavalier about IMHO) and to account for the fact that there is no harm in marinating these guys overnight or longer in the freezer.

Also, for those keeping track...carb count: 1g

No pictures again (sorry!) due to long and fun day at the State Fair (wherein I won a prize).

Garlic Soy Pork Chops
Makes 4 servings

1 lb. thin-sliced pork loin chops
1 tbsp soy sauce (or more to taste)
2 cloves garlic, grated or minced
1/2 tsp paprika
1/4 tsp pepper
Cooking spray

Mix together soy sauce, garlic, paprika and pepper.  Pour over chops and marinate at least 30 minutes, or overnight, or put in a freezer bag and freeze.

To cook, thaw.  Spray skillet with cooking spray and cook chops 6 minutes total over slightly higher than medium heat (6 out of 10 on my range).  For "regular" thickness (~3/4") chops, cook 9 minutes total.  For "thick-cut" (1"+) or bone-in chops, brown 3 minutes on each side and cook in the oven at 350F till a meat thermometer reads 150F-160F (10-20 minutes, depending on the thickness and whether they are boneless or bone-in). Pin It

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