Ginger, Lime and Soy Sauce Marinated Pork Chops
2 Boneless Pork Chops
1/2 Red Onion, sliced (about 1/4 in width) – you won’t need this until you’re ready to cook the pork chops
For the Marinade:
A knob of ginger, coursely chopped (I chopped mine into about 4 thick matchsticks)
1/2 cup Soy Sauce
2 tablespoons Mirin (rice wine)
1 tablespoon Ground Black Pepper
Place the pork chops in a ziplock bag (or container of your choice for the meat to marinate in). Add all the marinade ingredients, and mix the marinade around (I just close the ziplock bag and move the marinade around by squeezing the bag) and place it in the fridge to marinate for 2 hours or overnight (overnight is best).
To cook, heat a tablespoon of oil in a skillet on medium heat. Remove the pork chops from the marinade (discard marinade), and sear each side of the pork chops until browned on each side (about 3 minutes each side). Then, scatter the sliced red onions around the skillet and put the cover on the skillet to cook the chops all the way through (10-15 minutes for 1-1/2 inch thick pork chops). When the pork chops are done, your red onions should be translucent and a little carmelized from the juices. Transfer the chops and onions to a plate and cover loosely with foil to rest for 5 minutes before serving.
I served them with the carmelized onions on top, with a side of cauliflower rice and steamed carrots and sauteed watercress. Delicious! Leftovers are reheated in the morning for my lunch bento.