Quick and Easy Asian Pork Chops are an easy one-pot recipe that your family will love!
I have been making a version of these Asian pork chops since I was 12 years old.
I still remember the first time I made these pork chops. My mom and dad were out late, so I surprised them with dinner.
Again, I was 12 years old. So if I could do it then, you can easily make this pork chop recipe for your family tonight!
These Asian Pork Chops are easy to make and easy to make ahead for a no-fuss dinner.
The Best part is the pork chops are delicious! After browning the chops in a skillet, you cook them in the oven with onions, Soy Sauce, and warm Asian spices such as garlic and ginger. Later you add tons of yummy veggies including celery and green peppers. I serve this dish with rice; lately, I have been using cauliflower rice for a nutritious, low-carb meal.
There is a reason I have been making this dish for so long! Your family will love it!
My youngest son, William, wanted to make this meal with me because he will be responsible for dinner at times at the house he will be staying at in college. He made this recipe last year by using a simple recipe card with few instructions. He surprised me with dinner! It was really good, but I realized he could use a little more instruction if he were to make this recipe again. So this time, I am instructing William as he makes this recipe again. 😀.
So here he is, my youngest, adorable son, William! He has already left for college, sob!
All of my kiddos are gone, so we are empty nesters again. But exciting news ...My oldest son Chris and his wife just made me a grandmother, a.k.a. YaYa!
Back to William. He is such a talented young man who has built a vegetable garden in our backyard. He is also a good baker- must be his engineering background! But he doesn't have much experience in cooking, so this was fun!
We gathered all of the ingredients before we started, so you should too!
But First, some TIPS and Suggestions!
First, I find it hard to nail down a recipe because I go by feel, how it looks at the time, and how it tastes. For example, if the recipe calls for one onion, and the dish looks like it needs more onions, I slice more onions. If the recipe calls for one teaspoon of garlic, (and by the way one teaspoon of garlic is never enough!) I taste it, and if I think it needs more of anything, I will add more spices. So don't be afraid to change the recipe to fit your preferences. Add things, delete things, it really is ok!
The original recipe was from the 1970s. So originally some of the ingredients and spices were not fresh. And if you are in a hurry, this may be the way to go. The pork chops will be delicious, and I doubt your family will complain or even notice that you used powdered garlic, lemon juice in a bottle, or jarred mushrooms. And this recipe does work well with jarred/canned mushrooms!
But if you have the time, and like to cook like I do, substitute fresh ingredients when you can. It does bring the dish to another level. 😀. However, when I made this dish with my son, we took the simplest route and the dish was still so yummy! We all were slurping the leftover sauce on our plates! Like you have never done that before!~And this will be the way he makes it when he cooks for a houseful of boys...I mean young men! But, in case you want to elevate this dish for guests or even family, I have included a link to the recipe for Sautéed Mushrooms With Garlic that can be substituted for the jarred mushrooms.
If I make more than 6 chops, I may double the liquids and spices. It depends on the size of your skillet. But be sure you don't completely cover the pork chops in liquid.
Even with all these suggestions, this recipe is really hard to mess up! So no worries!
You can make these pork chops ahead of time or the night before up to step #8. Then cover and refrigerate. The next day or night, let the skillet of pork chops sit out of the refrigerator for 20 minutes. Then top with the remaining veggies and bake at 350 degrees until the chops are warmed through approximately 20-25 minutes.
Gather Your Ingredients:
6 bone-in pork chops on the thin side. Substitute with boneless pork chops if desired. You can make more chops, but brown the chops in batches.
2 tablespoons of olive oil, more if needed. You can substitute vegetable oil.
1-2 onions, thinly sliced. I like enough onion slices to cover all of the pork chops.
Optional: 1/2 cup of flour
1/4 cup soy sauce
1/4 cup sherry or white wine. You could also substitute chicken broth.
2 Tablespoons of fresh lemon juice. You could also substitute one tablespoon of lemon juice in a bottle.
One 3-6-ounce can of sliced mushrooms and liquid. Or one pound of fresh mushrooms if sautéing them separately. *See the recipe below. Note: I used a 6-ounce jar of mushrooms when cooking with William.
1/4 teaspoon of ground ginger
1/2 or more teaspoon of garlic powder. You can also substitute 2 or more grated garlic cloves
1/2 cup or more sliced celery
1/2- 1 cup of green peppers, chopped
Parsley, chopped, for garnish
Optional: Frozen Riced Cauliflower Risotto to make Fried Cauliflower Rice. See the recipe below.
Directions:
Put the chops on the counter for 20-30 minutes so they are closer to room temperature. Preheat the oven to 350 degrees.
Wash and chop the celery and the green peppers.
3. Thinly slice the onions. Use a sharp knife, and be careful of your fingers! Always curve your fingers to ensure your finger won't be part of the recipe!
4. Pat the chops dry with paper towels. Season liberally on both sides with salt, pepper, and powdered/granulated garlic.
5. Optional: Sprinkle a small amount of four on each chop and shake off the excess flour. This helps to keep the chops dry which helps brown the chops.
6. Combine Soy sauce, sherry, lemon juice, mushrooms in liquid, ginger, and garlic powder in a small bowl and set aside.
7. Add the oil to a large skillet. Turn on the burner to medium-high heat. Be sure the pan is hot before you add the chops. I test this by adding a couple of drops of water to the pan to see if it sizzles.
6. Brown the chops in the oil on both sides; a couple of minutes per side. Don't worry if the chops are not cooked through. They will finish cooking in the oven.
William is doing a great job. He browned the chops in batches because you do not want to crowd the pan. Since William is a "new" cook, we used a non-stick skillet to brown the chops. This ensured the chops would not stick.
Tip: Do not flip the chops too soon, or they may stick, and not brown properly.
He then added the chops to the cold, blue, Dutch Oven in the pics. If you feel comfortable with a cast iron skillet or other skillet feel free to use that. We could have browned all the chops in the Dutch oven and only used one pot.
7. Spread the chops out in your skillet or Dutch oven. Cover the chops with the sliced onions.
8. Pour the Soy Sauce, and mushroom mixture over the chops.
9. Bake covered at 350 degrees for 35 minutes.
10. Optional: Cook rice. While the pork chops are cooking make rice according to package directions. Microwave rice is a quick option. I made "fried" Cauliflower rice from microwave cauliflower rice. This takes a couple more steps but is so worth it!
*See the end of the post for instructions.
11. Uncover the skillet, add the remaining vegetables, and bake for 15 minutes longer,
12. Uncover, and serve with rice.
We all got to enjoy the pork chops on one of the last nights we spent with William before he headed back to college!
I am going to miss that boy!
❤️❤️
Happy dinner and Bon Appetit!
*Fried Cauliflower Rice
Cook the cauliflower rice according to package directions in the microwave.
2. You can serve the rice after microwave cooking, or continue to "fry" the "rice"
3. Drain the rice and then try to squeeze out excess water by using a strainer or placing the rice in a paper towel or clean towel and ringing out the excess water. If a little bit of water is left, it will evaporate when cooking.
4. Add one to two teaspoons of olive oil and one teaspoon of sesame oil to a non-stick skillet. Heat skillet to medium-medium high heat and then add the rice.
5. Add spices such as ginger, garlic, salt, and pepper. Add a couple of teaspoons of soy sauce.
6. Cook until rice has a dry texture and is slightly brown. Be sure not to stir the rice too often, Spread it out in the pan and let it sit for a minute or two so it can brown before stirring.
The perfect low-carb dinner for your family and friends!!
*To Upgrade the dish substitute Sautéed Mushrooms in place of canned mushrooms.
Easy Sautéed Mushrooms with Garlic press on the highlighted title or press here.
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