Ok, so as you can probably imagine, we’ve eaten a lot of pork chops over the years. But this Pork Chops with Ginger and Turmeric recipe from NYT cooking was the absolute best, the very best we’ve ever had. The caramelized ginger and turmeric and the drippings with the crispy pork were literally heaven. You’ve got to give this one a try!
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Pork Chops with Ginger
3 garlic cloves, finely grated or minced
1 tablespoon lime juice
1 tablespoon sambal or other chile paste
2 teaspoons grated fresh ginger
2 teaspoons kosher salt, more as needed
1½ teaspoons ground cumin
1 teaspoon soy sauce
1 teaspoon ground turmeric
2 bone-in pork chops, 1½ inches thick (2 pounds total)
2 Tbsp oil or lard
Scallions, thinly sliced
Lime wedges, for serving
1. In a large bowl, combine garlic, lime juice, sambal, ginger, salt, cumin, soy sauce, and turmeric. Rub all over the chops and let marinate for at least 1 hour or overnight.
2. Heat oven to 400F. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off of the chops, saving it for later.
3. Place the chops in the skillet and sear until well browned on one side, about 2-3 minutes. Using tongs, hold the pork chops vertically to sear the fat on the edges, about another 2-3 minutes.
4. Flip pork so browned side is on top and add the reserved marinade to the drippings in the pan. Transfer skillet to the oven and bake for about 8 minutes for lightly pink on the inside, or longer to desired doneness.
5. Transfer to a plate and let rest for 5 minutes.
6. Enjoy!