Pork Chops With Lemon Soy Sauce Glaze
|Soy sauce||1⁄3 Cup (5.33 tbs) (Reduced Sodium / Regular)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Beef broth||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Grated lemon zest||2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Center cut pork chops||1 1⁄4 Pound (4 Pieces, 1/2 Inch Thick)|
|Scallions||8 (1 Bunch)|
|Vegetable oil||2 Tablespoon|
|Cornstarch||1⁄4 Cup (4 tbs)|
1 In a small bowl, combine the soy sauce, lemon juice, beef broth, tomato paste, brown sugar, lemon zest (if using), ginger and pepper.
2 Place the chops in a shallow container that will hold them in one layer. Pour the lemon-soy sauce over the chops and let them marinate.
3 Coarsely chop the scallions. In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the Scallions and cook, stirring occasionally, until they are just limp, about
3 minutes. Remove the scallions to a plate and set aside.
4 Remove the pork chops from the marinade, reserving the marinade. Dredge the pork chops in the cornstarch. Add the remaining 1 tablespoon oil to the skillet and cook the pork chops over medium-high heat until golden, about 3 minutes per side.
5 Add the reserved marinade to the skillet and bring to a boil, turning the chops once. Simmer the pork chops until cooked through, about 8 minutes longer. Stir in the scallions and serve hot.