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BBQ Pork Loin Chop with Green Apple and Onion Soubise, Bok Choy, and BBQ Glaze
PORK34Ingredients
4Hours
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Description
This recipe is courtesy of Bryan Voltaggio.
Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup tamari
- 1/2 cup water (for BBQ glaze)
- 3/4 cup brown sugar
- 1/4 cup mirin
- 1 Tbsp. sesame oil
- 3 Tbsp. rice wine vinegar
- 1/2 tsp. ground black pepper
- 1/2 tsp. smoked paprika
- 1/2 tsp. red pepper flakes
- 2 tsp. gochujang
- 1 Tbsp. grated ginger
- 1 1/2 Tbsp. minced garlic (for BBQ glaze)
- 1 scallion (sliced thinly)
- 2 1/2 Tbsp. cornstarch
- 2 1/2 Tbsp. water (for cornstarch slurry)
- 1 large white onion (sliced in very thin with julienne cut)
- 2 apples (peeled and sliced thin)
- 2 sticks unsalted butter (for soubise)
- 2 bay leaves
- 1/2 tsp. salt
- 2 pork loin chops (bone-in or out, 10 oz. each)
- 4 cups water (for the brine)
- 3 Tbsp. salt (for the brine)
- 2 Tbsp. unsalted butter (for pork loin chops)
- 2 cloves garlic (for pork loin chops)
- 4 sprigs thyme
- 2 sprigs rosemary
- 3 Tbsp. chives (minced, for garnish, optional)
- smoked salt (for garnish, optional)
- 3 heads baby bok choy
- salt (for bok choy)
- black pepper (for bok choy)
- 2 cloves garlic (for bok choy)
- olive oil
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Directions
- For the BBQ glaze: In a small saucepan combine tamari, water, brown sugar, mirin, sesame oil, rice wine vinegar, ground black pepper, smoked paprika, red pepper flakes, gochujang, grated ginger, and minced garlic.
- Bring the ingredients to a simmer, cook for at least 20 minutes on a low simmer.
- Combine the 2 1/2 tablespoons of water and cornstarch in a small bowl to form a slurry. Use the cornstarch slurry to thicken the sauce. Stream in while whisking to incorporate.
Notes
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