Asian Brined Pork Chops with Chinese Broccoli

Asian Brined Pork Chops with Chinese Broccoli


Do you ever worry that you will overcook and dry out pork chops when you make them?  I remember as a child (back when we rode in stagecoaches) that pork was so much better because that was before the pork industry basically bred all the fat out of pork. And fat equals flavor, so what we were left with was “The Other White Meat.” Lean, mean and not as tasty as my memories.

Brining pork helps it to retain moisture, so the meat stays nice and juicy. You can flavor a brine with just about any herbs and spices you choose, such as a brine for corned beef or pastrami. For this brine I chose Asian flavors, ginger and Schezuan or Sichuan peppercorns, which are very aromatic without a lot of heat. As with all brines, you also need salt and sugar to balance the flavors. To round out the brine I added coriander seeds.

Be sure to let the chops stay in the brine at least two hours, so the flavors can fully permeate the meat.



Brown the chops well before finishing them in the oven.


I received a sample of Gai Lan or Chinese Broccoli from Jade Asian Vegetables to try and was so happy! I love Chinese broccoli and always order it when I go for Dim Sum. It is not as bitter as rapini and pairs well with sauces such as Oyster Sauce.

Cook a pot of rice and your meal is complete. Enjoy!

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Asian Brined Pork Chops with Gai Lan (Chinese Broccoli)
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar, packed
  • 1 tablespoon schezuan peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon ground ginger
  • 1 quart cold water
  • 3 center cut loin pork chops
  • 1 tablespoon vegetable or olive oil
  • 2 tablespoons hoisin sauce
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon roasted garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 pound Gai Lan or chinese broccoli

Place the kosher salt, brown sugar, schezuan peppercorns, coriander and ginger into a large bowl. Add the water and stir to dissolve the salt and sugar.

Place the pork chops into the brine, pushing them down into the brine if needed. Cover and refrigerate for 2 hours.

When ready to cook the pork chops, remove them from the brine and pat dry with a paper towel. Heat the oven to 400 degrees.

Heat the oil in a large oven proof skillet over medium high heat. Sear the pork chops until golden brown, about 3 minutes. Turn the pork chops over, and place the skillet into the oven for 10-12 minutes to finish cooking the pork chops.

Meanwhile, blanch the Gai Lan in a pot of salted boiling water until tender, about 5 minutes.

While the broccoli is blanching, whisk together the hoisin sauce, soy sauce, roasted garlic, sesame oil and rice wine vinegar.

Drain the Gai Lan well, then toss with the sauce. Serve the Gai Lan on a platter alongside the pork chops.



Prep time: 2 hour Cook time: 30 mins Total time: 2 hour 30 mins Yield: 3 servings

Cheryl D Lee


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