Soy and Ginger Pork Chops

The broiler is an underutilized part of the oven," observes Jonathan Waxman, chef at Barbuto in Manhattan. Here, he broils pork chops for just a few minutes on each side, then spoons a tangy soy-ginger sauce on top.

Slideshow: More Pork Recipes

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
  • Active:
  • Total Time:
  • Servings: 4
KEY: Dinner, Asian, Basic/Easy

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  • Olive oil, for greasing
  • 1 whole star anise pod
  • ½ teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • Kosher salt
  • Freshly ground pepper
  • Four 8-ounce bone-in pork chops, about 1/2 inch thick
  • 1/4 cup soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely grated peeled fresh ginger
  • 4 tablespoons unsalted butter, cut into tablespoons
  • Cilantro leaves, for garnish

How to make this recipe

  1. Preheat the broiler. Lightly grease a medium roasting pan with olive oil.

  2. In a spice grinder, finely grind the star anise pod. Transfer to a small bowl and stir in the cumin, coriander, fennel, paprika, cinnamon and 
½ teaspoon each of salt and pepper. Rub the spice mix all over the pork chops. Set the chops in the roasting pan and broil 6 inches from the 
heat until golden and cooked through, 4 to 5 minutes per side. Transfer the pork chops to plates. 

  3. Add the soy sauce, vinegar, sesame oil and ginger to the roasting 
pan and simmer over moderate heat for 2 minutes, stirring and scraping up any browned bits with a wooden spoon. Whisk in the butter.
  4. Spoon the soy-ginger sauce over the pork chops and garnish 
with cilantro.

Serve With

Sauteed spinach.

Contributed By Photo © Fredrika Stjarne

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1055407 recipes/soy-and-ginger-pork-chops 2015-12-29 Jonathan Waxman weeknight-dinner|asian|basic-easy recipes,soy-and-ginger-pork-chops 1055407