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Nutrition Facts
Serving Size 1 (177g) Recipe makes 6 servings
Calories 266
Calories from Fat 63		(23%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 1299mg		54%
Potassium 568mg		16%
Total Carbohydrate 26.5g		8%
	Dietary Fiber 0.7g	2%
	Sugars 20.7g
Protein 23.8g		47%
detailed view... how is this calculated?

Delicious Asian-Glazed Pork Steaks or Pork Chops

Recipe #134655 | 1¾ hours | 10 min prep | add private note

⁽⁴⁰⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Aug 23, 2005

This has been a family favorite for years, it's an easy recipe that may also be made in an electric skillet instead of the oven, I have made this using cubed pork in place of the pork steaks/chops, and you can also make this using chicken pieces, see Kittencal's Asian-Glazed Baked Chicken the pork steaks can be browned in a skillet first if desired for extra flavor, use only low-sodium soy sauce for this, serve with cooked rice

SERVES 6 (change servings and units)

Ingredients

6 pork steaks (or use 6-8 center-cut pork chops about 3/4-1-inch thick)
black pepper (to taste)
1/2 cup brown sugar
1 tablespoon cornstarch
1 teaspoon ginger
1/4 cup ketchup
1/4 cup Heinz Chili Sauce (use mild chili sauce)
1-2 tablespoon fresh minced garlic (or to taste)
3/4 cup low sodium soy sauce (use only low-sodium soy sauce)
cooked rice

Directions

1
Set oven to 325 degrees F.
2
Grease a 13 x 9-inch baking dish.
3
Season both sides of the pork steaks or chops with a small amount of black pepper, then place in the baking dish.
4
In a bowl stir together brown sugar with cornstarch and ginger, ketchup, chili sauce, garlic and soy sauce.
5
Pour the mixture over the pork; toss with hands to make certain that the pork is coated with sauce.
6
Cover with foil and bake for 1-1/2 hours or until pork is tender (pork chops may need a little less time to bake).
7
Serve with cooked rice.

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Course > Main Dish
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Featured Reviews for This Recipe

From: omJane

On Oct 11, 2009

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From: FLUFFSTER

On Sep 15, 2009

This is an amazing recipe! I havaen't had much luck with frying pork chops lately, they get so dry, so I tried this. What a difference from my dried out pork chops! Followed this to the letter and both my hubby and I are very pleased. Thank's Kit, for sharing a wonderful dish!

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From: CharTrev

On Mar 25, 2008

I used a cheaper cut of pork chops for this knowing it would be okay with the long baking time & they were moist, tender & very flavorful. I used 4 good sized pork chops but kept the sauce portion as written - perfect! Lots of sweet/tangy sauce to pour over the meat & rice. Very easy to make & was forgiving enough to let me put it together in the morning, toss it in the fridge & them bake that evening. It will def. go on my repeat menu list. Thanks for another great recipe!

3 people found this review helpful

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From: Chef #181574

On Oct 25, 2007

This recipe works for I and my wife. I accidentally used regular soy (thought maybe someone had high blood pressure). The sauce was unbelievably salty; however, it cooked off somehow and we loved it... I was sure to save the leftovers. Next time I will try the "low sodium".

2 people found this review helpful

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