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Categories:
chops rice wine vinegar mirin vegetable pork chops sauce spice ginger garlic peaches soy sauce mirin Worcestershire chile
Viewed: 107 - Published at: 6 years agoIngredients
- For the Pork Chops
- 1/2 cup Rice wine vinegar
- 1/2 cup Mirin
- 1/4 cup Oil such as vegetable or canola
- 2 Boneless pork chops
- For the Peach Glaze/Sauce
- 1 tablespoon Chinese five spice
- 1 Inch piece ginger, peeled, whole
- 2 Cloves garlic, whole
- 4 Peaches, skin peeled, pits removed, cut into cubes
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Worcestershire
- 1 Lime, juiced
- 1 Thai chile, whole, seeds or rind removed if you don't like heat
Method
- Pre-heat oven to 400 degrees. In a shallow dish combine the first four ingredients and let marinate for 30 minutes to 1 hour.
- Meanwhile, combine the remaining ingredients into the base of a blender or food processor. Blend for 1 minute or as long as you need for all the ingredients to be smooth like a puree.
- If needed, strain peach mixture over a medium sauce pot (if not needed, simply pour mixture into a pot) and bring to a boil. Reduce to a simmer and let cook for 20-30 minutes while pork is marinating.
- Over medium high heat, add 2 tablespoons of oil to a skillet until shimmering (2-3 minutes). Remove pork from marinade, shake off excess moisture, and sear on each side for 2-3 minutes until a golden crust is formed. Transfer to a foiled lined baking sheet and evenly spread glaze on both sides. Place in oven.
- After 5 minutes, remove sheet from oven and glaze with sauce again. Repeat this step until the pork has been cooked for a total of 15 minutes. Sprinkle with salt and pepper, top with additional sauce, and serve immediately.
