Thursday, January 14, 2016
Korean Pork Chops with Brussels and Green Beans
This is a great easy meal to make that takes around a half on hour and involves little fuss. The juicy pork topped with the honey garlic ginger sauce goes very well with the crunchy green beans and brussels sprouts. Like some heat? Feel free to add double, triple or quadruple the amount of Sriracha!
2 boneless, skinless pork chops, cut in half
1 Tbs. olive oil
1/4 c. soy sauce, low sodium
2 Tbs. honey
4 cloves garlic, finely chopped
1 tsp. grated ginger
1 tsp. Sriracha sauce
1 c. brussels sprouts, cut in half
1 1/2 c. green beans, cut in half
1 tsp. sesame oil
1/4 c. slivered almonds
1 1/2 tsp. sesame seeds
Preheat the oven to 400 degrees. In a small bowl, mix the soy sauce, honey, garlic, ginger and sriracha sauce together. Place the pork in a shallow dish and pour half of the liquid mixture on top. Rub on each side of the pork pieces. Heat a large skillet to medium high heat and add the olive oil. Add the coated pork chops to the pan and cook on each side for about 2.5 minutes. Place the pork chops in a shallow dish and cover with the remaining marinade. Bake in the oven for about 6-8 minutes until the chops are fully cooked through.
While the pork is cooking in the oven, add the green beans and brussels sprouts to the skillet that you cooked the pork in. Add 1 tsp. of sesame oil and let cook for three minutes in the pan, tossing occasionally. Add the slivered almonds and sesame seeds and continue to cook for about two more minutes until the green beans are slightly softened yet still crunchy.
I also served this with a side of rice. Place the rice on your serving dish, lay two pork pieces against it and drizzle with the leftover sauce that the pork cooked in. Serve with a side of the brussels and green beans.