Try this Flavorful Pork Chop Recipe that you can make super fast for a weeknight dinner. Cooking pork chops in a pan is a little harder to keep from overcooking, just keep an eye on the meat and be sure to take off when heated to an internal temperature of 145 degrees. How long to cook pork chops in skillet depends on how high you have the heat on your pan, try to stay at medium temperature.
Below is an easy step by step recipe in pictures for an asian influenced pork chop with a side of greens.
Main ingredients: Bone in pork chops and Turnip greens for the vegetable.
Boneless pork chops will not have as much flavor as the bone in but you can choose whichever cut is best for your family. I chose a value pack that had four cuts of meat two will be cooked and two will be set aside for the next days meal planning.
Marinate for the bone in chops for 15 minutes in the following: 1/4 cup soy sauce, 1 tbsp sesame oil, 1/2 tsp white pepper, 1/2 tsp ginger powder, and a dash of garlic powder.
Next, Thoroughly wash the turnip greens
Remove the leaves off of the turnip green stalks and set aside. Proceed to next step when you finish all of the leaves.
Form the turnip green vegetable into a “roll” and slice. The roll makes it a little easier to get all the green cut evenly and fast.
Once the vegetables are washed and sliced place them in a bowl and add some salt and pepper.
Add some olive oil to the hot pan and cook the turnip greens until tender. When cooked serve on to plate.
Next, cook the pork chops with some olive oil.
Serve and enjoy this super fast pan seared pork chop meal!
Save time and marinate the day before! As noted above I saved two cuts of the meat out of the value pack for the next days meal, this is what I did with them. I placed them in a zip top or zip lock bag. I added about 1/4 cup of balsamic vinegar, salt, pepper, honey and olive oil. I will let this marinate until the next day and use this time saving technique for a family meal!