Pork Chops with Spicy Ginger Chili Sauce

This recipe offers a delightful twist on pork chops by infusing them with a spicy and aromatic marinade. The combination of fresh ginger, garlic, and chili delivers a robust flavor profile, while the tangy elements from tomato paste, mustard, and vinegar create a balanced depth. Perfectly suited for a family dinner or a special occasion, this dish is both flavorful and enticing. The marinade penetrates the pork, ensuring each bite is juicy and infused with complexity. Preparing this dish requires some patience due to the marinating time, but the end result is worth the wait. This recipe provides a perfect opportunity to explore the depth of Asian-inspired flavors while keeping the preparation straightforward. The dish pairs beautifully with simple sides, allowing every nuance of the pork chops to shine. With reheatable sauces and recommended pairings, you can enjoy the leftovers just as thoroughly the next day. This meal encapsulates comfort and culinary adventure in one dish.

Ingredients

Main Ingredients

• 4 pork chops
• 3 tablespoons oil

Spices and Sauces

• 2 cm fresh ginger root
• 2 cloves garlic
• 1 red chili pepper
• 3 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 5 tablespoons soy sauce
• 3 tablespoons raspberry or white wine vinegar

Preparation Time

Total time: 155 minutes (including preparation and cooking)

Step-by-Step Instruction

1. Clean the ginger root and chop it into small pieces. Use a garlic press to extract its essence.
2. Peel the garlic cloves and press them using a garlic press or finely mince them.
3. Cut the chili pepper in half and remove the seeds. Wash the halves and chop them finely to add heat.
4. Combine the ginger, garlic, chili, tomato paste, mustard, soy sauce, and vinegar in a bowl to create the marinade.
5. Pat dry the pork chops to remove excess moisture. Coat each side liberally with the prepared spice paste.
6. Stack the pork chops on top of one another, cover, and refrigerate for about 2 hours to let the flavors meld.
7. After marinating, remove the chops from the fridge and scrape off the spice paste with a knife, setting it aside for later.
8. Heat the oil in a large skillet over medium-high heat until shimmering.
9. Place the pork chops into the skillet, cooking each side for roughly 6-8 minutes, ensuring they're cooked through.
10. The pork is ready when pierced, and only clear juices run out, suggesting it's fully cooked but still moist.
11. For the sauce, dissolve the pan drippings by deglazing the skillet with 1/8 liter of unsweetened apple juice.
12. Incorporate the reserved spice paste into the drippings and bring the mixture to a boil to thicken.
13. Serve the pork chops hot, drizzled generously with the prepared sauce.
14. For garnish and added flavor, sprinkle sliced scallions over the dish before serving.
15. Recommended sides include steamed rice that absorbs the aromatic sauce beautifully.
16. Keep any leftover sauce refrigerated and use it as a marinade for other meats or as a flavor-rich soup base.
17. Leftover chops can be reheated gently in a pan with a splash of water to maintain their tenderness.
18. This dish pairs well with a crisp green salad dressed with a light vinaigrette.
19. A dry white wine complements the dish, enhancing the flavors without overwhelming the palate.
20. Enjoy this dish with family and friends, savoring the intricate layers of taste.

Tips

• Substitute fresh ginger with ground ginger in a pinch, using 1 teaspoon instead of fresh.
• Adjust the heat level by increasing or decreasing the amount of chili according to taste.
• To tenderize the chops further, use a meat mallet before marinating.
• Opt for low-sodium soy sauce for a healthier option without compromising flavor.

Variations

• Use chicken breasts instead of pork for a lighter version.
• For a vegetarian twist, marinate firm tofu or tempeh in the same spice mixture, adjusting cooking times accordingly.
• Add honey or maple syrup to the sauce for a subtle sweetness.

Serving Suggestions

• Serve with jasmine or basmati rice for a fragrant accompaniment.
• A simple cucumber salad with a vinegar dressing complements the spices well.
• Fresh steamed broccoli or green beans add a refreshing crunch and color to the plate.

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