Do you have the feeling of deja vu? I do, since I am posting this recipe for the second time, after my blog ate it!
What really gets me is that I thought about running my backup program, then got busy packing for my trip to New York or something. This is why you must always listen to your intuition, and do what you know you should do. Because now, here I sit, wishing for the life of me I could remember what I wrote before! Since I have trouble remembering what I did yesterday, I will just give you the recipe again.
Brining the pork chops adds flavor and makes the meat very tender and juicy. Once you have the basic ingredients of the brine, which are salt, sugar and water, you can change the herbs and spices for any flavor combinations you would like.
Gai Lan or Chinese broccoli can be found at Asian markets or at stores which sell Jade Asian Greens. If you cannot find gai lan, you can substitute with broccoli rabe or regular broccoli.
- 1/4 cup kosher salt
- 1/4 cup brown sugar, packed
- 1 tablespoon coriander seed
- 1 tablespoon schezuan peppercorns
- 1 teaspoon ground ginger
- 1 quart water
- 2 pounds center cut pork loin chops
- 1 pound Gai lan or Chinese broccoli
- 2 tablespoons hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1 teaspoon roasted garlic
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
Add the pork chops to the brine and let marinate for 2 hours. When ready to cook, remove them from the brine, rinse and pat dry.
Heat the oven to 350 degrees F.
In a large ovenproof skillet with a small amount of oil, sear the pork chops for about 4-5 minutes, or until nicely browned. Turn the chops over, then place the pan into the hot oven. Finish cooking the pork chops in the oven for 10-12 minutes, or until cooked through.
Meanwhile, blanch the gai lan in a large pot of salted boiling water for 2-3 minutes, until crisp tender.
In a small bowl, whisk together the hoisin sauce, soy sauce, roasted garlic, sesame oil and vinegar. Pour the sauce over the blanched gai lan, and toss to coat.
Serve the finished pork chops and gai lan with steamed white or brown rice, udon or soba noodles.
Prep time: Cook time: Total time: Yield: 4 servings
oh these look delicious!!!
Brining works magic on pork chops, so thanks for sharing the process and your gai lan sauce recipe.
Yum, yum!! And I feel your pain, my blog has eaten quite a few of my tasty posts and my memory stick only holds about the last half hour! I am printing this recipe so I don’t forget to try it!
Sorry that you lost it the first time, but glad you reposted. We love your recipe! We’ll share it with our Facebook readers again, because yes, it is THAT GOOD! To all fans of Black Girl Chef’s Whites, please come LIKE us on Facebook for more recipes and tips on Asian green vegetables like baby bok choy, gai lan (Chinese broccoli), dau miu (pea shoots), yu choy, etc. https://www.facebook.com/Jade.Asian.Greens
–Your friendly farmers at Jade Asian Greens
https://www.facebook.com/Jade.Asian.Greens
This would probably equally very yummy with broccolini, which is readily available on the island. Thanks for taking the time to re-post this recipe. I tried to remember the recipe after having just glanced through it once, but I wasn’t even close. 😉