Asian Pork Chop & Collard Greens
This dish is the result of wanting a quick dinner using pork chops I had in the fridge & a plethora of Asian ingredients in the pantry. It reminds me of my childhood because it’s definitely something my mom would make on a regular. Grilled or smothered meat, a vegetable side & carbs. Simple, easy & time efficient. A prime example of using what you got to make something delicious!
A center cut bone-in chop is always the one I go for. It has the perfect meat to fat ratio in my opinion. For the marinade, it’s easily made with staple Asian pantry items. I used soy sauce, sesame oil, fish sauce, cornstarch (totally optional but adds a layer of crispiness), mirin (rice wine is a alternative) & ginger paste. I also added a little Trader Joe’s 21 Spice Blend just because. They only need 20-45 minutes to marinade, you don’t want them to be overly salty!
After marinading you have the choice to either pan sear them or grill. I chose to grill but both ways work great.
If you cook chops in a pan use same pan for the greens. Add 1/2 cup of water (& a little garlic & oil if needed) & cover for 10 minutes.
Ingredients
2 center cut pork chops (about 1 inch thick)
1/2 lb collard greens
1/4 cup soy sauce
1 tsp sesame oil
1-2 tsp cornstarch (optional)
2 tsp Trader Joe's 21 spice powder
1 tbsp mirin (rice wine or Worcester sauce also work)
2 tbsp vegetable oil
Process
Combine all ingredients in a bowl or plastic gallon ziplock bag. Marinate the pork chops in this mixture for 20-45 minutes.
While waiting, make rice or alternative carb. If grilling, also cook greens now.
If grilling, preheat the grill to 400-450 degrees. Sear chops on both sides for 4-5 minutes depending on thickness. Do not overcook! Chops can easily dry out.
If searing in a pan, heat 2 tbsp of oil in a large skillet. Sear the pork chops on both sides until cooked through, about 4-5 minutes each side.
Enjoy!
