It may seem like I really have a thing for pork chops, considering that so far 2/3 of what Ive posted have been about pork chops. I was going to make the recipe I highlighted in my first post (which you can read here) however we didn’t have any sauerkraut. But hey! look at it this way, now you get another pork chop recipe!
2 Butterfly pork chops
2 cups low sodium soy sauce (you can make it low sodium by diluting it with a little water)
3 Tbs. Wasabi powder
1 Tbs. fresh ground ginger
1 Tbs. Sugar
Place the pork chops under a sheet of wax paper and and pound them a bit with the flat side of the mallet. Cut the pork in half down the mostly separated line. Rub each side of the porkchops with salt and pepper. If you want the taste of the wasabi to be stronger (because it really isn’t that strong normally( make a paste out of additional wasabi by mixing 1 Tbs. powder to a tsp. of water and rubbing in on the pork chops)
In a pan drizzle a tiny amount of olive oil over medium heat. Fry the pork chop just until slightly brown.
Preheat oven to 325 degrees convection.
For the sauce
Mix soy sauce, wasabi, ginger, and sugar in a saucepan over medium-high heat. Bring just to a boil and then strain the ginger flesh from the sauce.
Arrange pork in pyrex type baking dish and pour sauce over it.
Bake uncovered for 20 minutes. Flip. Bake for another 10.