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Serves 6

Use 1-inch-thick pork rib chops, first searing them, then braising them in a spicy oyster sauce with multicolored bell peppers, onions, and sugar snaps. Serve this meal-in-one-dish with brown rice.

6 bone-in pork rib chops, 1 inch thick (3½ pounds total), trimmed of excess fat
4 tablespoons soy sauce
5 tablespoons canola oil
2 medium onions, peeled and cut into thin slices
6 cloves garlic, finely chopped
1 piece (2 inches) fresh ginger, finely chopped
1 teaspoon chile paste
1 each red and orange bell pepper, cored, seeded, and cut into thin slices
¼ cup plus 2 tablespoons rice wine or sake
2 cups chicken stock
cup oyster sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
1 pound sugar snap peas, ends and strings removed
3 tablespoons cornstarch mixed with 6 tablespoons cold water

1. In a bowl, rub the surface of the pork chops with 3 tablespoons of the soy sauce; set aside for 15 minutes.

2. In a large flameproof casserole over medium-high heat, heat 2 tablespoons of the oil until shimmering. Drain the pork chops and pat them dry with paper towels. Working in batches, add chops to the pan without crowding. Sear the chops for 3 minutes on one side without disturbing. Turn and sear 2 minutes more. Remove from the pan and sear remaining chops in the same way. Discard the fat from the pan.

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3. Add the remaining 3 tablespoons oil to the pan and heat over medium-high heat. Add the onions, garlic, ginger, and chile paste. Cook, stirring often, for 4 minutes. Add the bell peppers and 2 tablespoons of the rice wine or sake. Partially cover the pan and cook for 5 minutes, or until tender. Add remaining 1 tablespoon soy sauce, remaining ¼ cup rice wine or sake, stock, oyster sauce, lemon juice, salt, and sugar. Stir well and bring to a boil.

4. Add the pork chops and lower the heat. Partially cover the pan and simmer for 5 minutes, or until a meat thermometer inserted into the chops registers 140 degrees.

5. Remove the pork from the pan and keep warm. Add the sugar snaps to the pan and return to a boil. Stir the cornstarch mixture until smooth. Add it to the pan, stirring constantly, and cook 2 minutes, or until the mixture thickens.

6. Arrange the pork chops on plates, spoon the sauce and vegetables on top, and serve with rice or quinoa. Nina Simonds