Soy Ginger Glaze

  • 1 tbsp. canola oil
  • 1/4 cup fresh grated ginger
  • 1/4 cup minced garlic
  • 1/4 cup sambal chili paste
  • 2 1/2 cups low sodium soy sauce
  • 1/2 cup barley malt syrup or agave syrup
  • 1 cup honey
  • 1/2 cup minced scallions

Smithfield® Boneless Ham-Eye Pork Chops

  • 8-12 Smithfield® Boneless Ham-Eye Pork Chops
  • 1 pinch Kosher salt & pepper mix on each side
  • 1 tbsp. canola oil
  • 1 – 1 1/2 cups Soy-Ginger Glaze (recipe below)
  • 12 cups steamed jasmine rice
  • 16 pieces seared & roasted baby bok choy
  • Sesame Oil & Salt to taste



Pork Chops

Meal Course:

Dinner, Lunch

Dish Type:




  1. Soy Ginger Glaze: Sweat ginger and garlic with canola oil. Add Sambal, soy sauce, barley malt, honey and scallions and bring to a simmer. Blend with burr mixer. Chill to 40 degrees.
  2. First pinch salt & pepper lightly on Boneless Ham-Eye Pork Chops. Rub approximately 1 tbsp. of glaze on each chop. Sear in a hot, heavy bottom skillet on both sides before applying more Soy-Ginger glaze. Continue to sear to a brown and black at edges color. Finish with more glaze and place in hot oven to finish cooking for an extra 4 to 5 minutes as needed. Serve with steamed rice seared & seared roasted baby bok choy. Drizzle Soy-Ginger Glaze over each chop and on plate. To cook bok choy, cut baby bok choy with stem in halves or quarters. Season with sesame oil & salt and sear with canola oil and place in low oven till tender, approximately 15 minutes.