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RIVER VALLEY Pork Chops

Along the banks of the Yangtze River, farming is hard work. The harvest is never predictable and neither is the cuisine. China is still rich with tradition; constantly changing and always looking ahead to see what's just around the bend. This dish shows off the fresh produce from the harvest and a nice companion to the pork chops. Feel free to experiment with whatever you have on hand, whether an extra package of chicken breasts instead of the pork or some green beans from the garden instead of the store.

Makes 4 servings

Marinade
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon minced ginger
½ teaspoon ground black pepper
1/8 teaspoon Chinese five-spice powder

4 boneless loin pork chops (each about ½-inch thick)

1 teaspoon vegetable oil
¾ pound fresh asparagus
6 fresh shiitake mushrooms, stemmed

Sauce
¼ cup fresh orange juice
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon minced ginger
1 teaspoon sugar
1/8 teaspoon ground black pepper

¼ teaspoon cornstarch, distilled in ½ teaspoon water

To make the marinade, combine the ingredients in a bowl. Add the pork and stir to coat evenly. Let stand for 30 minutes, or cover and refrigerate for up to 4 hours, turning the pork occasionally.

Place a grill pan over medium-high heat until hot. Brush with the oil. Add the pork chops and cook, turning occasionally until the meat is no longer pink in the center, about 2 minutes on each side. Transfer the pork to a warm serving platter and loosely cover with foil to keep warm.

Place the asparagus on the grill pan. Cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to the platter with the pork. Place the mushroom caps on the grill pan. Cook, turning once, until the mushrooms are cooked through, about 2 minutes per side. Add the mushrooms to the platter with the pork and asparagus.

To make the sauce, combine the ingredients in a small saucepan and bring to a boil over medium-high heat. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.

Pour the sauce over the pork and vegetables and serve.