asian style pork

This has been a crazy week!  Actually, this spring season is pretty crazy. My son’s baseball season just started this week and it’s also competition time for my daughter’s dance studio and she’s tacked on softball as well!  Every day of the week the kids have some activity.  Some days they both have activities so we are in a flurry of drop offs and pick ups.  So how do we eat together?  Well, sometimes we need to just eat take out. And some nights, we eat very late (like 7:30pm) but those are the things we do so we can sit around the table together as a family.  After being on the go all week and stressing out about daughter’s first dance competition of the season this coming weekend, I wanted to end the week with a really quick and easy meal.  Every time a new season of sports begins, it takes us a minute to adjust to the pace but we’ll get there.  This week was a trial and it beat us all down, especially me!  So to satisfy the family, I knew they would want rice. White, sticky, Korean style rice.  And I had some pork chops in the fridge that I needed to use up so I threw this all together and it disappeared into happy mouths and stomachs! It’s a 2 step recipe – try it!

Asian style pork

  • 1 lb. pork ( I had pork cutlets)
  • 1 tbsp  oil
  • ¼ cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sugar
  • 4 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp ginger, minced
  • 1 tbsp sriracha  (adjust this to how spicy you like things)
  1. Mix together the soy sauce, honey, sugar, garlic, sesame oil, ginger and sriracha. Pour over pork chops and let marinade for about 20 minutes.
  2. Heat the oil in a large skillet on medium high heat. Add pork chops, without marinade, and cook for about 5 minutes on the first side- let it get golden. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.

Note: See how in the picture there are slices of pork?  Usually I’m in such a hurry that after I cook pork almost through on both sides, I will cut the meat up with kitchen shears in the pan so it will cook faster and I don’t have to cut the meat at the table for the kids.  Do I do this when I cook steak? No! But in a dish like this where the marinade really takes on more of the flavor than the pork, I’m fine with it! It’s a weekday cooking hack for myself!

I usually make the rice first so it has time to cook and set before I start in on the meat. I do this anytime I’m cooking any type of rice!