We’ve had a bit of a hiatus lately as I prepared to move away from the east coast (boo!). While I am terribly sad that I am no longer within driving distance of Amanda, I sure am happy we took advantage of the lessened distance for those few months. Now, the distance dishes title seems more appropriate than ever as it is the perfect way to keep in touch between our (hopefully) semi-annual run-cations.
I’m sure it goes without saying though, that moving is a complete pain. Aside from living without furniture as the moving company is in transit, cross country driving along skinny country roads with two furry babies in the car, and the unpacking all my junk(still makes me shudder), the inability to cook a yummy, home-cooked meal was very wearing. There were 10 days from when the movers hauled our things from our South Carolina home to when they arrived in our new destination and another day or so before the pots and pans were located in our vast supply of boxes. Still, spending a few long days of unpacking, the last thing I want to do is go big time grocery shopping. For this post, we wanted to do something that feels fancy, is extremely flavorful and doesn’t use too many crazy ingredients. So, these garlic ginger pork chops with a sweet chili glaze is my go to. Inspired by this recipe by Skinnytaste, I absolutely love this dish. They feel a bit fancy, and are very low maintenance. To make these pork chops, you will need:
- 4 thick cut boneless pork chops (or bone-in if you prefer)
- 2 teaspoons ground ginger
- 1 tablespoon ground garlic
- 1 teaspoon salt
- 1tsp ground black pepper
- 2 tbsp honey
- 1 tsp siracha
- 1/4 cup sweet chili sauce
*The measurements/ratios of the glaze are fairly fluid and can be tuned to your palette. I prefer a spicier glaze so I may add a bit more sriracha. Usually I just eyeball this mixture.
- Preheat the oven to 400 degrees.
- Mix together the ingredients for the Sweet Chili Glaze in a small bowl and set aside as you prepare the pork chops.
- Blend together ginger, garlic, salt and pepper together and rub the chops in the spice blend with even coverage. Don’t be shy about it.
- Using a skillet or oven safe pan, brown the pork chops cooking about 5 minutes on each side.
- Once the chops are nicely browned, I like to brush a bit of the glaze on eat chop before transferring to the oven, however you can save it all for the end if you’d like. regardless, transfer the pan to the oven and continue to cook the chops in the oven for 10-15 minutes until the internal temperature of each chop reaches 140 degrees.
- Brush the entirety of the glaze onto the pork chops dividing between the four of them, cover in foil and allow to rest for 5-10 minutes before eating. Enjoy!
Wine Pairing: To pair with the deliciousness and complex flavors of the sweet chili sauce, I coupled this dish with a Casillero del Diablo Devils Collection white wine blend that had notes of pineapple and citrus to match with the tart notes of the sweet chili. I think this was my favorite pairing so far, so if you happen to see this wine in the store, I highly recommend these two together.