Sunday, January 24, 2010

Short Sharp Chops


Thaw in refrigerator, turning bag occasionally. When ready to prepare, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chops; sauté 3 minutes on each side or until done.


  1. I made these last night and they were adequate, but not as good as my usual pork chops. I loved the ginger flavor, but I think I overcooked them. They were very thin. I did make a delicious pan sauce with the dripping out of rice wine and soy sauce and cream... It really kept me from thinking too much about how they seemed a bit dry.

    I'd give them a 6/10.

    I served these with wasabi mashed potatoes ( which is one of our favorite side dishes. I also made up a bag of frozen Asian veggies and honey-citrus cole slaw.

  2. I could see how easily they might be overcooked. I will have to be extra careful since I overcook everything!