Served pork chop

Asian Honey Pork Chops

Asian food makes me happy – Chinese buffets, Japanese steakhouses, and Mongolian grills are some of my favorite places to go out to eat.  However, those places are a rare treat for me because of the cost and fattiness of the food.  Thus, I have embarked on a journey to create delicious Asian food at home for a fraction of the price and calories.

Although I generally don’t eat a lot of pork because of the cost, this week at my local grocery store pork chops were on a BOGO sale!  I immediately snapped up a couple packages, and began to wonder what Asian masterpiece I could create with them.  After pondering different flavors that might taste good together, I mixed together several ingredients for a marinade and hoped for the best.

I was extremely pleased with the results of my experiment!  The Asian-inspired dish only has a few ingredients, but tastes absolutely lovely.  The marinade is great with pork chops, as written, but can also be used with chicken with wonderful results.  The simplicity and quickness of this recipe makes it great for a day you know you won’t have much time to cook in the evening – just whip up the marinade, stick the meat in it, and place it in the fridge that morning.  Then all you need to do is cook the chops and sauce, then serve!

Asian Honey Pork Chops 

You will need:

  • 3 lean, boneless pork chops
  • ¼ cup honey
  • 3 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. reduced sodium soy sauce
  • 1 tsp. ground ginger
  • ¼ tsp. red pepper flakes
  • 1½ tsp. cornstarch or flour
  • Small mixing bowl
  • Gallon-sized baggie
  • Frying pan

(Click here for a printable PDF version of this recipe!)

First, assemble your ingredients.

Ingredients for Asian pork chops

Trim any visible fat from around the outside of the pork chops.

Trimmed fat from pork chop

Put all the ingredients besides the pork chops and cornstarch in a small mixing bowl, and mix well to thoroughly combine.

Sauce mixed

Place the pork chops in the baggie and add the sauce.  Place in the refrigerator and marinate for 4-8 hours, turning the bag halfway through the time so that both sides of the pork get marinated.

Pork chops marinate

After marinating, take the pork chops out of the sauce and place them in the frying pan.  Set the sauce aside for later.  Cover the pan, and cook on medium heat for 10 minutes per side (or until the pork chops are cooked through – they shouldn’t look at all pink when cut into if they are done).

Pork chops cooking

Take the pork chops out of the pan and set them aside for now.  Take the pan and dump out the fatty pork juices that have come out while cooking.  Return the pan to the stove, and add the sauce from the baggie to the pan.  Mix in the cornstarch with the sauce and cook for 5 minutes, stirring frequently until thickened.

Sauce

To serve, place a pork chop on the plate and pour a spoonful or two of sauce over it.

Served pork chop

This yummy recipe is perfect served with roasted broccoli and a baked potato, or whatever other vegetables you desire!  Enjoy this simple, delightful meal without worrying about busting your waistline or your budget!

Completed thigh!

Tips & Tricks: Chicken Thighs

If you’ve been around my blog for a while, you might have noticed that I tend to use chicken thighs, rather than chicken breasts, for my chicken recipes. Since all my recipes are supposed to be healthy, you might wonder why this is – after all, chicken breasts are a lot healthier for you than chicken thighs, right? Well, not necessarily.

Although it is true that chicken thighs are fattier and contain more calories than chicken breasts, they aren’t actually that  much fattier or calorie-filled, and they are certainly still healthier for you than other meats such as beef and pork. Preparation also has a lot to do with how healthy chicken thighs are; removing the skin and bone of the thigh goes a long way in bringing down the fat content. Also, since thighs are naturally juicier and more flavorful than breasts, they are less likely to end up being dry and tasteless when cooked. With chicken breast recipes, I often find that extra fat is added while cooking in an attempt to make the breasts moister, which negates any nutritional benefit they would have had over thighs in the first place. (Check out this article, or this one, if you want to learn more about the nutrition of chicken thighs.)

Of course, there is one other significant reason I most often use chicken thighs rather than breasts – the price. Chicken thighs are often at least a couple dollars cheaper per ounce than chicken breasts, and this adds up quickly.

Skin-on, bone-in chicken thighs are the cheapest – and the best part is, the skin and bones can be easily and quickly removed at home! Why pay a couple extra dollars for something that takes you a minute or two to do yourself? Although I almost never cook with skin-on, bone-in chicken thighs because it greatly ups the fat content, I buy them that way all the time and then just remove the skin and bones myself. Let me show you how easy it is!

How to De-skin, De-bone Chicken Thighs

Start out with your chicken thighs and a pair of kitchen shears or a sharp knife. (If you don’t have a good pair of kitchen shears, I encourage you to invest in some! They make cutting meat SO much easier! However, a good, serrated knife will work as well.)
Chicken thighs and shears

Slip your finger under the skin, and it should start to peel off immediately with no cutting necessary.
Peeling the skin off

Once the skin is mostly peeled away, snip it off where it is still clinging to the chicken.
Skin off!

Now, on to the bone! Flip the chicken over to the side where you can tell the bone is closest to the skin, and make one long cut along the right side of the bone.
Cut next to the bone

Make another long cut along the left side of the bone, leaving only the underside of the bone clinging to the chicken.
Another cut

Make one more long cut along the underside of the bone, cutting it away from the thigh altogether.
Final cut

Ta da! You have now de-skinned, de-boned a chicken thigh, and it is ready for you to use in a recipe! The whole process shouldn’t have taken more than a minute or two for one thigh. Repeat the process with however many chicken thighs you want to use at the time.
Completed thigh!

Although your first thought is probably to toss out the bones, don’t give into the temptation! The skin is fatty and should be discarded, but keep and freeze the bones for later use. When you get enough, you can use them to make a scrumptious homemade chicken stock or soup. I have a bag in the freezer that I add to whenever I de-bone chicken thighs, and when I have 10-12 of them it’s soup time! (Look out for my chicken bone soup recipe on the blog in the near future!)

Bag of chicken bones

My frozen bag of chicken thigh bones

I hope you found these instructions helpful! If you de-bone chicken thighs using this method, let me know how it worked out in the comments section!