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    Recipes — pork chops

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    Vietnamese Pork Chops

    Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 small shallot, finely chopped
        •    1/3 cup (packed) light brown sugar
        •    1/4 cup fish sauce (such as nam pla or nuoc nam)
        •    2 tbsps unseasoned rice vinegar
        •    1 tsp freshly ground black pepper
        •    1 tbsp vegetable oil
        •    Kosher salt
        •    4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
        •    Lime halves (for serving)


    1. Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
    2. Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
    3. Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.
    4. Serve pork chops with reduced marinade and lime halves.

    DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/vietnamese-pork-chops

    Grilled Fennel-Rubbed Triple-Cut Pork Chops

    For this pork chop recipe, to get a true reading on the meat, make sure the thermometer is dead in the centre and not too close to the bones, where the temperature will be higher.

        •    Prep time: 15 minutes
        •    Cook time: about 2 hours
        •    Yield: Serves 4


        •    ¼ cup kosher salt
        •    ¼ cup coarsely ground black pepper
        •    ¼ cup finely ground fennel seeds
        •    2 2½-pound triple-cut pork chops with ¼–½-inch fat cap, chine bone removed (not frenched)
        •    Flaky sea salt
        •    Fennel pollen or finely ground fennel seeds (for serving)
        •    4 tbsps extra-virgin olive oil, plus more for serving


    1. Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine kosher salt, pepper, and ground fennel in a small bowl. Rub each pork chop all over with 2 Tbsp. oil, followed by spice mixture, patting to adhere. (Save any extra rub to use on chicken, lamb, or more chops another time.) Grill chops over direct heat, turning often and moving to cooler side of grill as needed to control flare-ups, until deeply browned on all sides, 10–15 minutes total.

    2. Move chops to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of chops registers 118°, 45–60 minutes. (Check after 30 minutes—once thermometer registers 100°, the temperature will climb much faster.) This cooking method and target temperature yield juicy chops with still-pink flesh.

    3. Transfer pork chops to a cutting board and let rest 5 minutes (temperature will rise about 5°). Cut loin on each chop from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.

    4. Grill loins over direct heat, cut side up, just to reheat slightly, about 2 minutes. Slice loins ½" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt and fennel pollen. Serve with bones alongside.

    NOTE: Pork can be rubbed with oil and spice mixture 1 day ahead; cover and chill. Pork can be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 2 minutes, before finishing as directed above.

    This great family recipe is thanks to bon-appetit Recipes at https://www.bonappetit.com/recipe/grilled-fennel-rubbed-triple-cut-pork-chops

    Pork Chops with Carrots and Toasted Buckwheat

    I cook the chops medium-rare so they stay juicy; you can also use rib chops.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    1 orange
        •    1 ½ pound carrots, scrubbed, halved lengthwise, cut into 2” pieces
        •    1 garlic clove finely grated
        •    2 tbsps olive oil
        •    Kosher salt
        •    2 tsps fresh lime juice
        •    ¾ cup pearled buckwheat groats
        •    1 tbsp vegetable oil
        •    2 1”-thick bone-in pork shoulder chops (about 8–10 oz. each)
        •    3 tbsps unsalted butter, divided
        •    ¼ cup dill sprigs
        •    Aleppo or Urfa pepper or crushed red pepper flakes


    1. Cut all peel and white pith from orange; discard. Working over a small bowl, cut along sides of membranes to release segments; squeeze in juice as well.

    2. Preheat oven to 450°. Toss carrots, garlic, and 2 Tbsp. olive oil on a rimmed baking sheet; season with salt. Roast, tossing once, until tender and browned, 15–20 minutes. While carrots are still hot, add orange segments and juice and 2 tsp. lime juice and toss to coat. Set aside.

    3. Meanwhile, cook buckwheat in a large saucepan of boiling salted water until tender but not falling apart, 10–15 minutes. Drain; rinse under cold water. Spread out on a baking sheet and let dry (key for achieving browned and crisped grains when cooked again).

    4. Heat vegetable oil in a large heavy skillet over high. Season pork with salt and cook until browned but still pink in the center, about 4 minutes per side. Add 1 Tbsp. butter and spoon over chops, turning once, 1 minute. Transfer to a cutting board and let rest 10 minutes.

    5. Meanwhile, add cooled buckwheat and remaining 2 Tbsp. butter to skillet; season with salt. Cook, tossing often, until grains are toasted and some are crisp, about 5 minutes. Drain on paper towels.

    6. Slice pork; toss dill into buckwheat. Serve buckwheat and carrots with slices of pork, drizzled with lime juice and olive oil and sprinkled with Aleppo pepper.

    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/pork-chops-with-carrots-and-toasted-buckwheat

    Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

    Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2/3 cup panko (Japanese breadcrumbs)
        •    1 large egg white, lightly beaten
        •    4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
        •    1 tsp peanut oil
        •    Cooking spray
        •    1/8 tsp salt
        •    1 tbsp bottled ground fresh ginger (such as Spice World)
        •    1/3 cup fat-free, less-sodium chicken broth
        •    2 tbsps sake or dry sherry
        •    2 tbsps low-sodium soy sauce
        •    2 tsps sugar
        •    1 tsp wasabi paste
        •    1/3 cup thinly sliced green onions


    1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
    2. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
    3. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/wasabi-panko-crusted-pork-with-gingered-soy-sauce

    Habanero-Marinated Pork Chops with Mustard Greens Slaw

    One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    2 lemongrass stalks, tough outer layers removed
        •    1 habanero chile, seeded, very finely chopped
        •    2 garlic clove, crushed
        •    ½ cup fresh orange juice
        •    2 tbsps fish sauce (such as nam pla or nuoc nam)
        •    2 tbsps light brown sugar
        •    6 tbsps unseasoned rice vinegar, divided
        •    4 ½-inch-thick bone-in pork chops
        •    3 tbsps olive oil, plus more for grill
        •    Kosher salt and freshly ground black pepper
        •    1 jicama, peeled, sliced ¼ inch thick
        •    1 bunch mustard greens, thick stems removed, sliced (about 8 cups)
        •    ½ cup torn basil leaves


    1. Using the back of a chef’s knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 Tbsp. vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.

    2. Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes.

    3. Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6–8 minutes. Transfer to a platter and let rest 5 minutes.

    4. Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side. Cut into bite-size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 Tbsp. oil and 2 Tbsp. vinegar; season with salt and pepper.

    5. Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.

    This great family recipe is thanks to Bon-Appetit Recipes at https://www.bonappetit.com/recipe/habanero-marinated-pork-chops-with-mustard-greens-slaw