I have great love for Arnold (pork). The versatility of this other white meat is astounding. From snout to tail all parts of pork are edible. Roasts, chops, ribs, bacon, ham and more, can all be attributed pork.
I especially like the less expensive cuts because they have more flavour when cooked. Sure they take a little longer time to cook but it’s worth it in the end. Every bite. I went to the market and had the butcher cut me some thick-cut shoulder chops – 1 ½ to 2-inches thick. My plans – to marinate them overnight and cook the chops for a long time in the oven until soft and sitting in its own sauce that I would drizzle over plain cooked rice. Pickled cucumbers and sautéed pak choi were going to complete the meal. Salivating aren’t you?
No lotta long talk today; let’s get straight to the recipe.
I marinated my meat overnight but if you don’t have the time, let the meat marinate for 1 hour at room temperature.
INGREDIENTS
4 thick-cut pork shoulder chops
4 tablespoons green seasoning
1 tablespoon regular soy sauce
1 tablespoon sweet soy sauce
Hot pepper sauce, to taste
Salt to taste
DIRECTIONS
- Rinse and pat the meat dry with paper towels. Add the chops to a large bowl along with the rest of the ingredients and toss to coat the meat thoroughly. Transfer to a zip bag or airtight container and refrigerate overnight or for 1 hour at room temperature.
- Remove the meat from the refrigerator and bring to room temperature.
- Preheat the oven to 350 degrees F.
- Arrange the chops in a 9 x 13 ovenproof baking dish and pour the residual marinade over the chops. Cover the dish tightly with aluminum foil and place in oven. Cook covered for 55 minutes then remove foil and cook uncovered for 15 – 20 minutes or until the meat is soft – a knife should insert easily.
- Remove the pan from the oven, re-cover with foil and let rest for 20 minutes before serving.
