Ingredients
Scale
- 4 center cut boneless pork chops
For the marinade-
- 1 bunch chopped scallions (I used red scallions in this recipe)
- 1/4 cup fresh grated ginger
- 2 large or 4 small garlic cloves, sliced
- 2 tablespoons San J Gluten-Free Tamari Sauce or Coconut Aminos (*You can leave out the sauces if you are sensitive)
- 1 tablespoon Thai Kitchen Gluten-Free fish Sauce
- 1 tablespoon Lee Kum Kee Gluten-Free Sriracha sauce
- 2 tablespoons olive oil
- Zest and juice from 1 whole lime
- dash of red pepper flakes (more if you prefer spicier chops)
- freshly ground black pepper
- white wine to deglaze the pan, we used a Sauvignon Blanc here.
- *If you’d like to make the baby Bok Choy, you can find the instructions in the post above.
Instructions
- Combine all marinade ingredients in a bowl, stir and pour over pork chops. Cover dish and marinate in refrigerator for 4 hours or overnight for more intense flavor.
- Pre-heat oven to 350 degrees.
- Put a large sauté pan or dutch oven over medium high heat and add a liberal amount of grapeseed oil. Using tongs, take pork chops out of the marinade and shake off most pieces of scallion, ginger and garlic. Some will stick to the pork chops and that’s ok. Set marinade aside.
- Sear pork chops for three minutes on each side. For thinner pork chops, sear for two minutes per side.
- After pork chops have browned slightly on both sides, remove from heat and place in a baking dish. Pour the remaining marinade into the still hot sauté pan or dutch oven and deglaze with dry white wine. Stir marinade with wooden spoon, scraping up anything that sticks to pan. Then pour your marinade over the pork chops and place the baking dish into the oven uncovered for 30-35 minutes. Serve and enjoy! Store leftovers in an airtight container and refrigerate.
Notes
**If you are sensitive to soy you should omit the Tamari sauce or use Coconut Aminos. Be sure to check the labels on the fish sauce, Tamari and Sriracha to make sure they are gluten free because some are not. Also, it’s not necessary to add any extra salt to this recipe. The fish sauce and Tamari have plenty of sodium.
- Prep Time: 15 min
- Cook Time: 40-45 min
- Category: dinner
- Method: searing, roasting
- Cuisine: Pork
