Teriyaki Marinated Pork Chop

With Sarah still riding her pork kick (who doesn’t like pig right!), it seems I’ve been cooking more than my usual share of chops. These gorgeous bone-in rib chops came from Sunterra and became our supper last night. With a side of bok choy and eggplant, this combo made for a pretty darn good hump day meal. The meat, which spent 24 hours inside a ziplock bag getting cozy with a thinned teriyaki marinade was easy and acquainted with the liquid long enough to add some flavour. After coming to room temperature, I sat the two pieces of pork on a roasting rack. Under the broiler for 4 minutes aside, before moving the pan to the bottom shelf for another 10 (18mins total). While the chops cooked on the lower rack, I put a sheet pan coated with oil under the broiler for two minutes to get hot. Pulling the pan, I layered on slices of eggplant. Salt, pepper, and back under the broiler. 3-4 minutes aside, with the last flip getting a dab of the marinade. Steaming the baby bok choy, with chili flakes, salt and pepper was straight forward and made for a spicy base. I foresee more pork on the horizon.

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4 thoughts on “Teriyaki Marinated Pork Chop

  1. We’ve been eating a lot more pork lately too. (aside from bacon of course!) But i have to madmit, that bok choy made my mouth water. Now i’m craving some. weird, never thought greens would do that!

  2. Oh yum! Setting this aside in my mental meal ideas for when I move. I can see why Sarah wouldn’t be able to get off a pork kick with all the variety you’re providing…

  3. Pingback: Chrystos rodyvsya | Walsh Cooks

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