Filed Under: Child, Dinner, Pork, Pregnancy, Under 10 Mins

Tangy Asian Pork Chops

Find minced lemon grass (in a handy tube) in the refrigerated produce section.

January 28th, 2011

"The lemon grass was difficult for us to find, but overall this was easy to make and it turned out great. Sarah liked putting the pork chops in the freezer bag and commented, 'It's like Shake 'n Bake, Mom!” - Darlene Wilson, Mom of Sarah, 6, St. Catharines, Ont.
6 servings
Prep Time
Prep to Freezer: 5 Minutes; On The Table: 10-12 Minutes
  • 1/4 cup chopped green onions
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup defrosted orange juice concentrate
  • 1 tbsp minced ginger
  • 1 tsp minced lemon grass
  • 1-1/4 lb boneless centre-cut loin pork chops (3/4 inch thick)
  1. Combine green onions, soy sauce, orange juice concentrate, ginger, garlic and lemon grass in a large resealable freezer bag; add pork.

  2. TO FREEZE: Press out air and seal completely; freeze. Prior to cooking, defrost in refrigerator overnight.

  3. TO COOK: Heat 1 tsp olive oil in a large non-stick skillet over medium heat. Let excess marinade drip off, and pat meat with a peper towle; add to pan and cook for 5-6 minutes per side. The meat should feel frpingy when touched and be slightly pink in the middle.

Nutrients Per Serving

162 calories, 7 g fat, 21 mg calcium, 225 mg sodium, 2 g carbohydrates, 0 g fibre, 20 g protein. Excellent source of thiamine. Good source of vitamin B12 and niacin.

Tangy Asian Pork Chops

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