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6 February, 2019

Marinated Pork Chops

Posted in : cast iron, dinner, easy, food, one pan, pork, quick, recipe, teriyaki on by : Jeanette Rueb Tags: , , , , , ,

If you’re looking for a dinner that’s quick to make and impressive to eat, look no further! Spend five minutes whipping up the marinade for this dish, set up some potatoes cooking in the crockpot (check out last week’s recipe for that one), and come home to about 15 minutes more work to heat up the pan and cook the chops, and you’re good to go! It’s deceivingly easy.

Honestly, I’ve been kind of intimidated by pork, namely tenderloin and chops, for about a year now. I bought a pork tenderloin to make for dinner and TOTALLY botched it. It was raw as hell in the center. I’ve tried making pork a couple of other times, but I never quite seem to get it right. This time, though, I think I finally nailed it. The marinade is awesome (it’s an adaptation of another teriyaki-inspired recipe I stumbled across) and cooking the meat in a cast iron skillet is just perfection, even if there is a bit of oil spatter.

Ingredients
4 Pork chops
1 tbsp Toasted sesame oil
1/4 cup Soy sauce
1/2 cup Vegetable broth
2 tsp Worcestershire sauce
1 tsp Spicy brown mustard
2 cloves Garlic, minced
2 tbsp Brown sugar
1/2 tsp Pepper
2-3 tbsp Oil

To make the marinade, combine the sesame oil, soy sauce, broth, worcestershire, mustard, garlic, brown sugar, and pepper in a bowl. Place the pork chops in a large Ziploc bag and pour in the marinade. Seal the bag, coat the chops in marinade, and arrange them so they sit in a single layer. Stick them in the fridge to marinate for anywhere from an hour to overnight. If you can, flip them over about halfway through the marination.

When you’re ready to cook, get out a cast iron skillet and place it over medium-high heat. Pour a swirl of oil into the pan (I used hot chili oil because I like the flavor, but olive or canola oil work just fine). Place the chops in a single layer on the bottom of the pan and cook that side for four minutes flip them over and cook for another 2-4 minutes depending on the thickness (4 minutes for 1-inch chops, 2 for thin ones). Flip the chops again and pour in the remainder of the marinade. Let the chops simmer in the marinade for a minute before removing the pan from the heat and letting the meat sit for 3-4 minutes before serving. Pair with a starch of your choice, some greens, and a glass of pinot noir.

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