Cooking Mommy: Asian Pork Chops

Tuesday, July 17, 2012

Asian Pork Chops

Ok, it's a first! It's my first pork recipe! :-) We live off of chicken breasts and ground turkey around here. Why? Because that's what I like. My husband teases, but he really enjoys my cooking so he doesn't complain or mind... except every once in a while he drools and says he would like a steak. :-) Well, I was given some pork, and my husband has been out of job for over 8 weeks now, I am cooking whatever I am given. Please keep us in your prayers as my husband continues to try to find a good paying job. So.... I got these pork chops and was trying to find a recipe to make them. I found a delicious sounding recipe for pork tenderloin on allrecipes, and I modified it just a little. My in laws came over for lunch on Sunday, and it the chops were very tasty. This marinade would probably be delicious on chicken as well or on any pork pieces you have.... chops, tenderloin, roast, ribs.... we served it with rice and poured some of the excess sauce over our rice with it.

Ingredients
1/3 cup soy sauce (watch for wheat if needed)
1/4 cup canola oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian sweet chilli sauce (I used Mae Ploy brand)
1 teaspoon black pepper
2 lbs pork chops

Directions
Pour all ingredients for marinade (not the pork chops) in a medium size bowl and whisk together. Put chops in a shallow dish (I used a 9x13) in a single layer and pour marinade over top, turning chops to coat well. Cover with plastic wrap and refrigerate 8 hours or overnight. The next morning, put chops into crockpot and pour all of the marinade over the chops. Turn crockpot on low for 6-8 hours.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.