Tender Asian-Style Boiled Pork Chops
Nutritional value per serving
Calories320kcal
Carbs8gram
Fat18gram
Protein28gram
Ingredients
- Pork chop (bone-in, about 200g each)2 piece
- Water (for boiling)1000 ml
- Soy sauce (light)2 tbsp
- Garlic cloves, smashed3 clove
- Ginger, sliced3 slice
- Green onions, chopped (for garnish)2 stalk
- Sesame oil1 tsp
- Saltto taste n/a
- Black pepper, groundto taste n/a
This recipe guides you through making tender, juicy Asian-style boiled pork chops with a simple, flavorful broth. The method is beginner-friendly and ensures your pork chops reach the safe internal temperature of 145°F (63°C) for perfect doneness and food safety. The total cost is approximately $6.50 (5.80€ / 5.00£ / 490₹) and the dish offers about 320 kcal per serving. It's a quick, easy, and slightly healthy dish suitable for everyday meals with a cooking time of around 30 minutes and medium ease of cooking complexity.
Preparation instructions
Prepare the broth
1In a large pot, add 1000 ml (1 liter) of water, 3 smashed garlic cloves, and 3 slices of ginger. Bring it to a gentle boil over medium-high heat, about 8 minutes. This step infuses the water with aromatic flavors that will tenderize and season the pork chops.
Add pork chops to the broth
2Once the broth is boiling, gently add the 2 pork chops to the pot. Reduce the heat to a gentle simmer to avoid toughening the meat. Maintain the gentle simmer and cook the pork chops for about 20-25 minutes, turning them halfway through to ensure even cooking.
Check pork internal temperature
3After 20 minutes, check the thickest part of the pork chop using a meat thermometer. It should read at least 145°F (63°C), which is the safe internal temperature to ensure the pork is fully cooked and safe to eat.
Remove and season pork chops
4Remove the pork chops from the pot and place them on a plate. Drizzle with 2 tbsp of light soy sauce and 1 tsp of sesame oil. Season with salt and pepper to taste. These finishing touches add extra flavor and a delicious umami aroma.
Garnish and serve
5Sprinkle chopped green onions over the pork chops. Serve immediately with steamed rice or your favorite side dish. Enjoy your tender and juicy Asian-style boiled pork chops!
Cooking Tips
1Use a meat thermometer to accurately check the pork's internal temperature for safety and perfect doneness.
2Avoid cross-contamination by using separate utensils and plates for raw and cooked pork.
3If you prefer more flavor, you can add a few slices of star anise or a splash of cooking wine to the boiling water.
4To keep pork chops tender, do not boil vigorously; a gentle simmer is best.
Equipment Needed
- Large pot or saucepan
- Meat thermometer
- Tongs or slotted spoon
- Knife and chopping board
- Measuring spoons
Grocery Shopping List
- [ ] Pork chops (bone-in, fresh, approx. 200g each): ~$4.00 - Choose fresh, firm chops with a pink hue and no unpleasant smell.
- [ ] Garlic (3 cloves): ~$0.30 - Pick firm bulbs without soft spots.
- [ ] Fresh ginger (small root): ~$0.50 - Look for firm, smooth skin without wrinkles.
- [ ] Green onions (2 stalks): ~$0.50 - Choose firm stalks with fresh green tops.
- [ ] Soy sauce (light, 2 tbsp): ~$1.00 - Look for low-sodium options for healthier choice.
- [ ] Sesame oil (1 tsp): ~$0.20 (portion) - Select pure sesame oil with rich aroma.
Total approximate cost: $6.50
FAQ
How can I tell if pork chops are fully cooked?
Use a meat thermometer to check that the internal temperature of pork chops has reached 145°F (63°C). This ensures the meat is safe to eat and juicy.
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used. Adjust cooking time as they may cook faster, so start checking the temperature a few minutes earlier.
What if I don't have a meat thermometer?
You can cut into the thickest part of the pork chop to check that the meat is no longer pink and the juices run clear, but a meat thermometer is recommended for food safety.
Is it safe to boil pork chops?
Yes, boiling pork chops at a simmer until they reach 145°F (63°C) internal temp is a safe cooking method that keeps the meat tender.