Pan Seared Pork Chops

This is my “no fail” recipe for juicy, tender pan seared pork chops every time. Soy sauce is a great tenderizer for pork while the spices give it just a hint of spiciness that compliments the flavor of the soy sauce very well. The flavor is somewhat subtle though, so it doesn’t scream Asian or require that you serve it with Asian side dishes, though you certainly could if you were so inspired. Generally we eat them with a baked potato or risotto and a vegetable. The amount of heat is also quite subtle, and appropriate for even milder palates.

pork chops

Marinated Pan Seared Pork Chops

  • 2 thick cut tenderloin chops
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seed oil
  • 1/8 cup soy sauce
  • 1/8 cup water
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne powder
  • Pinch of sugar

In a ziplock bag, combine sesame seed oil, soy sauce, water and spices. Close and shake to mix well. Add chops and reseal. Refrigerate for at least an hour. Let rest on counter for 30 minutes before cooking.

Preheat skillet over medium-high and add olive oil. Once heated, remove chops from marinade with tongs and place in skillet. Brown each side for 3-4 minutes. Reduce heat to medium and continue cooking until cooked through, 6-7 minutes per side. Serve hot.

Prep Time: 10 mins

Cook Time: 20 mins

Serves 2

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