![]() This meal is so versatile that you can add or swap out any ingredient you wish.įollow our boating blog for other great recipes and adventures throughout the Northwest and Caribbean. It will take the longest to cook, so start cooking it first. Another tip I have is, separate the cauliflower from the rest of the veggies. This is super easy and if you have everything prepped ahead of time, then dinner will be ready in about 8 minutes.īe sure to marinate the pork loin chops at least 4 hours. Add pork to the Marinade and massage the bag to coat all the cutlets with the Marinade. Place remaining marinade in an airtight container and refrigerate. Place the Marinade ingredients in a ziplock bag and massage the bag to mix the ingredients. Marinate the chops in a mixture of the soy sauce, garlic, scallions, ginger, sesame oil and pepper for two hours at room temperature. Marinate in the refrigerator 8 hours to overnight. Pour 1/2 of the marinade over pork chops seal bag. Place pork chops in a resealable plastic bag. Last weekend I decided to make one of my dad’s favorite meals – Asian marinated pork loin chops with stir fried veggies. Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. That’s because we typically are watching the sunset and I want to spend as much time upstairs enjoying the view, rather than cooking in the galley. Typically, I like to make simple and easy to prepare dinners when we’re on the boat, especially when the weather is nice. Place pork chops onto preheated grill or skillet and cook for 5-7 minutes per side until the meat is no longer pink inside (or reaches an internal temperature of 145 degrees F). ![]() After marinating, preheat a grill or skillet to medium-high heat. ![]() Let marinate in the fridge for at least 4 hours. Heat the sesame oil in a large skillet over high heat. Place pork chops in the marinade and seal securely. It’s the only way we can stay sane these days. In a small sauce pan set over medium heat, simmer the garlic, ginger, hoisin, rice vinegar and water, whisking occasionally until the mixture is fully combined, about 4 minutes. Since Washington State has been on a shelter order since March 24, 2020, Scott and I have been trying to stay on the boat each weekend.
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