Ingredients with Measurements:
- 4 bone-in pork chops, about 1 inch thick
- 1/4 cup garum (fermented fish sauce)
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a bowl, whisk together garum, honey, soy sauce, rice vinegar, garlic, ginger, and black pepper.
3. Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Sear pork chops on both sides until browned, about 3 minutes per side.
5. Pour the garum mixture over the pork chops and add chicken broth.
6. Bring to a simmer, then cover and transfer to the preheated oven.
7. Bake for 1 hour or until the pork chops are tender and cooked through.
8. Remove the pork chops from the pot and set aside.
9. In a small bowl, whisk together cornstarch and water.
10. Add the cornstarch mixture to the pot and stir until the sauce thickens, about 2-3 minutes.
11. Serve the pork chops with the sauce and garnish with green onions.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 25g
Protein: 38g
Sodium: 1900mg
Substitutions for ingredients:
- Garum can be substituted with Worcestershire sauce or fish sauce.
- Honey can be substituted with maple syrup or brown sugar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Substitute pork chops with chicken thighs or beef short ribs.
- Add sliced mushrooms or diced onions to the pot before adding the pork chops.
- Use different herbs and spices such as thyme, rosemary, or paprika.
Tips and tricks:
- Make sure to sear the pork chops well to develop a nice crust and flavor.
- Use a meat thermometer to ensure the pork chops are cooked to an internal temperature of 145°F.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork chops and sauce in a covered pot over low heat until heated through.
Presentation ideas:
Serve the pork chops on a bed of rice or mashed potatoes and drizzle the sauce over the top. Garnish with green onions and sesame seeds.
Garnishes:
Green onions, sesame seeds, chopped cilantro, or sliced chili peppers.
Pairings:
Steamed vegetables, roasted potatoes, or a simple green salad.
Suggested side dishes:
Garlic roasted broccoli, mashed sweet potatoes, or sautéed green beans.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is reached.
- If the pork chops are tough, they may not have cooked long enough. Return them to the oven and continue cooking until tender.
Food safety advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the pork chops are cooked to a safe internal temperature of 145°F.
- Store leftover pork chops and sauce in the refrigerator for up to 3 days.
Food history:
Garum is a fermented fish sauce that was commonly used in ancient Roman cuisine. It was made by layering fish with salt and allowing it to ferment for several months. The resulting liquid was then strained and used as a condiment or seasoning.
Flavor profiles:
Salty, sweet, tangy, and umami.
Serving suggestions:
Serve the pork chops with a side of steamed rice and a simple green salad for a complete meal.
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Taste: Savory, Umami, Tangy, Salty, Herbaceous