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Oh boy! This is my first post after the launch and overwhelmed is just not enough to explain how I feel right at this moment! So I decided to post a new recipe! Might as well take all the positive energy coming my way and run with it! If I were to formally introduce this recipe, I would call it the no-chop chop. Yeah, no pun intended. Well, in an explanation of sorts, it requires no chopping (like that wasn’t implied in the no-chop comment) O.K. it seems like the buzzing in my head, from all the excitement, causes me to form incoherent sentences or incredibly silly ones. So I will move on to what I know best, food.

Oh and a quick shout out to everyone who sent me all those amazing wishes and all that love on facebook. I cannot tell you how much all of it means to me, and I am truly blessed to be surrounded by people the likes of you!

 

 

Prep time: 10 +30 min| Cooking time: 15 min | Serves: 4

** Substitutions are provided at the bottom of the recipe

INGREDIENTS:

  • 4 pork chops, 1 inch thick ** (approx. 2 oz each, the weight is just to give you an idea of portion size)
  • 6 Tbsp soy sauce
  • 1 1/2 Tbsp ginger paste
  • 1 Tbsp garlic paste
  • 1 tsp mustard powder **
  • 2 green chillis, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 Tbsp lime juice, freshly squeezed (half a juicy lime)
  • 3 zucchini, medium sized, halved length wise and chopped into 1/2 inch crescents
  • 1 medium onion, finely sliced

METHOD:

In a bowl combine the soy sauce, ginger paste, garlic paste, mustard powder, green chillis, ground cumin, ground pepper and lime juice. Pour over the chops and set aside to marinate at room temperature for 30 minutes. If marinating longer cover and refrigerate till ready to use.

Heat a large skillet on medium high heat. Drain the excess marinade from the the pork chops and add them to the pan in a single layer, and let them sear for 2 minutes. Turn the chops over, cover and cook for 6 minutes. Uncover and cook for 2. The last couple minutes helps with browning the other side.

To the pan juices, add the zucchini and onion, season with salt to taste. Stir well, cover and cook for 5 minutes.

Serve the pork chops and zucchini with a side of brown rice or mashed potatoes.

 

SUBSTITUTIONS  AND TIPS:

- Pork can be substituted with lamb, beef, chicken cutlets or turkey cutlets.

- If the chops you use are thicker, add a couple more minutes to the covered cooking time. To make sure your meat is cooked, make a small cut in the thickest part of the meat. If the juices run clear i.e. looks like a clear broth (not pink or pinkish) the meat is cooked.

- If you don’t have mustard powder on hand, use a teaspoon of jarred mustard.

- The zucchini is a side dish, and can be substituted with any other vegetable that can hold its shape like carrots, cauliflower, broccoli, turnips or brussel sprouts. Just remember the cooking times will vary. Give them 5 minutes and check for done-ness by inserting a knife or fork into the veg. Some prefer vegetables very tender, and some like them crisp, so experiment a little and you will find one that best suits your taste.

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6 thoughts on “Ginger Chops

    • April 5, 2011 at 9:49 pm
      Permalink

      Thank you Danny! I appreciate the feedback!

      Reply
  • April 6, 2011 at 6:30 am
    Permalink

    Hi Crystle,
    Seems awesome,and your steps make it easy to follow and inspiring to cook…trying this out for sure.

    Kandy

    Reply
  • April 7, 2011 at 1:08 am
    Permalink

    For someone who doesnt know the difference between a lotta ingredients like myself its the simplest recipe to work my hands on! Thanks Crys! You are doing great so far! :D

    Reply
  • April 7, 2011 at 7:58 am
    Permalink

    Hi Kits

    Congratulations and well done. The cooking tips will be tried in due course.

    The ginger chops of course look delicious !

    Reply
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