by Caitlin Saniga | photos by Joel Hawksley
- 1/4 cup low-sodium soy sauce
- 2 tablespoons canola oil, plus more for greasing the pan
- 1/2 teaspoon sesame oil
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons brown sugar
- 2 scallions, finely sliced
- 1/4 teaspoon ground pepper
- 2 bone-in pork chops (8 ounces each, 3/4 inches thick)
Whisk together the soy sauce, canola oil, sesame oil, ginger, sugar, 1/2 of the chopped scallions and pepper.
Arrange the pork chops in a 9″-by-13″ baking dish. Reserve 2 tablespoons marinade, and pour the remainder over the pork chops. Marinate, covered with plastic wrap, clipping the chops halfway through, for about 1 hour.
Lightly oil the bottom of a large skillet and warm over medium-high heat. Remove the pork chops from the marinade, and sear for 3 1/2 to 4 minutes. Reduce the heat to medium. Flip the chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer the chops to plates, and let rest for 5 minutes.
Spoon the reserved marinade over the chops. Garnish with the remaining scallions.
Recipe adapted from: MarthaStewart.com