Who is ready for some easy and tasty pork chops? This dish is something you can prepare ahead of time, especially with the marinade. You can marinate the pork chops the night before or early in the morning, then come back to them later—remember, everything that tastes good takes time! I make this dish often, and I like serving it with either steamed rice or spaghetti. Yes, you will be surprised by how well this will go with spaghetti! Of course, you can also serve it with your favorite veggies.
What are the different cuts of pork chops?
Not all pork chops are created equal. Here are the three most common options you’ll find in your local grocery store:
Bonless Loin Chop: This cut is also known as New York Chop, America’s Cut, and Pork Loin Filet. Loin chop is lean and mild in flavor, ideal for anyone who wants to make an easy-breezy pork chop dish. You can achieve good taste with a simple marinade on this cut, thanks to its lean nature.
Rib Chop: If you want to up the difficulty a bit, choose the rib chop, also known as bone-in ribeye chop. This cut is mild and tender, but it’s a little fattier than the loin chops. Rib chops are excellent for sous vide. Using the sous vide to cook rib chops helps ensure the meat closest to the bone is fully cooked while still keeping the pork chop tender.
Shoulder Chop: If you like something rich and deeply savory, shoulder chop, also known as blade chop, pork steak, or pork shoulder steak, is worth a try. This cut does best with slower cooking. Shoulder chop is the shoulder, so it has many connective issues, which makes the meat tough. The long and slow cooking will ensure the meat comes out tender.
How do you know when the pork chops are done?
According to USDA recommendations, a pork chop is safe to eat once the internal temperature reaches 145°F. At this temperature, the meat is safe to eat and still tender inside. After cooking, let your chops rest for five minutes so the juices can redistribute. One note: cooking the pork chops above 145°F doesn’t mean they’re ruined. If your pork chops were marinated and tenderized before cooking, you can still get juicy, tasty pork chops.
Why do pork chops benefit from a longer marinade?
Pork is a naturally mild meat, which makes it the perfect blank canvas for flavor. A longer marinade gives seasonings time to tenderize the pork. Ingredients like vinegar, citrus juice, and soy sauce help break down the fibers, which makes the pork tender when cooked. A quick 30-minute marinade is fine in a pinch, but if you can plan ahead and let the pork marinate overnight, you’ll taste the difference in every bite.
Easy Pork Chops With Onion Sauce Recipe
Pork Chops with Onion Sauce
Ingredients
- 1 ½ lb thin-cut pork chops
- 2 tbsp finely chopped ginger
- 1 shallot sliced
- ¼ tsp sea salt plus extra
- ½ tsp white pepper
- 1 tbsp neutral-flavored oil & some extra for cooking
- 1 tbsp soy sauce
- ¼ tsp sugar
- 1 tsp lemon juice optional
- 1 small yellow onions sliced
- 2 cups chicken broth
- 2 tsp cornstarch divided
- 1 tbsp water
- 1 tbsp chopped parsley optional
- 3 stalks green onions diced
- Black pepper to taste
Instructions
- Pat dry the pork chops. In a large bowl, add the pork chops, chopped ginger, sliced shallot, salt, white pepper, oil, soy sauce, sugar, and lemon juice. Combine and marinade for at least 30 minutes or overnight. Keep the marinated pork chops in the refrigerator if marinating overnight.
- Add one teaspoon of cornstarch to the marinated pork chops and mix well right before cooking.
- In a large pan, heat two teaspoons of oil. If using a non-stick pan, there is no need to add oil. Sear the pork chops for 2 minutes on each side. Transfer the pork chops to a plate.
- In the same pan, add a touch of oil, if needed. Sauté the sliced onions until they are soft, about 2 to 3 minutes. Season with sea salt and black pepper.
- Add the chicken broth and bring it to a low simmer. Return the pork chops to the pan and simmer for 3 minutes.
- While the pork chops simmer in the sauce, make a cornstarch slurry by mixing one teaspoon of cornstarch with one tablespoon of water.
- Add the cornstarch slurry to the pan and incorporate. Cook for 2 minutes.
- Finish with diced green onions and chopped parsley.