526 Roasted pork chops
I’m craving pork today. This crispy pork chop dish from the oven sounds delicious. Beb’s has included this dish in her ‘Noodles and other Chinese dishes’ chapter. You can tell immediately from the sauce that this must be an original Chinese dish because it contains sherry ;-).
Roasted pork chops translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 419.
4 pork chops of about 150 grams
Marinade: see recipe 525
2 tablespoons of chopped onions
2 chopped cloves of garlic
4 slices of ginger
4 tablespoons of soy sauce
2 tablespoons of sherry
1 tablespoon of sugar
Rub onions, garlic, sugar and grated ginger together into a paste, mix the soy sauce, oil and sherry too).
Marinate the chops for at least two hours. Dry thoroughly. Heat the oven to +/- 200 degrees Celsius. Place the chops on the grill and fill the drip tray with a little water. Coat the chops with oil and roast 30 to 40 minutes. Turn them and brush again with oil. To get a crispy outside add a teaspoon of sugar to the last oil coating and increase the heat to 250 degrees Celsius for the last time in the oven.
Serve the chops with a choice of soy sauce, sweet and sour sauce, ginger or combined vegetable sauce you can find in the Chapter Sauces.
Beb proposes to use rib chops, but I think that doesn’t work well in this recipe. Rib chops are not as juicy as meat chops. I prefer those because they have just a little more fat and that grills well.
I start with the marinade, because they have to lay in this for two hours. I grate the ginger and chop up garlic. I use a salty soy sauce for the marinade. In this case, Japanese Kikkoman and ordinary medium sherry. Dry sherry is also possible.
I place the chops for 2 hours in the refrigerator, wrapped in clingfilm. It smells delicious already.
Now I have to dry the chops but I do not want to rub off all the lovely garlic. I place both sides on a piece of kitchen towel to dry. That works well.
They can be oiled now and placed in the preheated oven (200 degrees Celsius). My chops are not as thick. I’m not going to give them as long as Beb suggests.
After 15 minutes, they color already beautifully. I take them out of the oven and grease them again with oil. Then I give them another 10 minutes. I’ll get them out there again, brush with oil and sugar, turn the oven to 250 degrees and bake another 5 minutes. Not much longer, otherwise they might be too dry.
I think this is a great dish. They are super tender; juicy on the inside and crispy on the outside. You have to test the time they need in the oven. Check them of necessary. If the meat hardly bounces back when you push it, they are done.