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Japanese Steakhouse Pork Chops

Pork & Sauce
4   bone-in pork chops, cut 3/4 in. (2 cm) thick (6 oz/175 g each)
1/2   cup (125 mL) reduced-sodium soy sauce, divided
1/2   cup (125 mL) water, divided
3   garlic clove, pressed
2   tbsp (30 mL) honey
2   tsp (10 mL) cornstarch
1   1-in. (2.5 cm) cube piece fresh gingerroot, peeled
1   tsp (5 mL) wasabi paste
1   lb (450 g) small yellow potatoes
8   garlic cloves, peeled
1/2   cup (125 mL) milk
1   tsp (5 mL) wasabi paste
1/4   tsp (1 mL) salt
  1. Prick pork several times using Hold 'N Slice®. Combine pork, 1/4 cup (50 mL) each of the soy sauce, water and pressed garlic in a large resealable plastic bag; turn to coat. Refrigerate until ready to use.
  2. Cut potatoes into 1-in. (2.5-cm) cubes. Place potatoes, garlic and enough water to cover in Large Micro-Cooker®. Microwave, covered, on HIGH 12-14 minutes or until potatoes are tender; drain.
  3. Add remaining potato ingredients and mash with Mix 'N Masher. Cover and set aside.
  4. As potatoes cook, heat Grill Pan over medium-high heat 5 minutes.
  5. For sauce, whisk remaining 1/4 cup (50 mL) each soy sauce and water, honey and cornstarch in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until mixture is boiling and thick.
  6. Grate ginger using Ginger Grater to measure 1 tsp (5 mL). Add ginger and wasabi paste to sauce mixture.
  7. Remove pork from marinade; discard marinade. Spray pan with olive oil using Kitchen Spritzer. Add pork to pan; top with Grill Press. Cook 4-6 minutes per side or until internal temperature of pork reaches 145°F (63°C). Serve pork with potatoes and sauce.

Yield: 4

Nutrients per serving: Calories 450, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 135 mg, Sodium 1180 mg, Carbohydrate 38 g, Fiber 3 g, Protein 43 g

U.S. Diabetic Exchanges: 1 1/2 Starch, 1 Fruit, 5 1/2 Lean Meat (2 1/2 Carb)

Cook's Tips: Wasabi is Japanese horseradish that is typically served with sushi. It is spicy and has a pungent aroma. Wasabi paste comes in a tube and can be found in the Asian section of the grocery store.

Cooking the whole garlic cloves with the potatoes and mashing them gives the mashed potatoes a sweeter, milder garlic flavor compared to adding raw garlic.