Ginger and Lemon Pork and Chicken
Savor the irresistible fusion of flavors in this Ginger and Lemon Pork and Chicken recipe, a mouthwatering dish that pairs tender pork chops and juicy chicken thighs with a zesty, aromatic marinade. Infused with fresh ginger, garlic, and a burst of citrusy lemon juice, this recipe achieves the perfect balance of tangy and sweet thanks to a drizzle of honey and a splash of soy sauce. Cooked to golden perfection in a skillet and topped with a simmered marinade-turned-sauce, this entrée is as flavorful as it is simple to prepare. Ready in just 40 minutes, it's ideal for weeknight dinners or entertaining guests. Garnish with fresh parsley for a vibrant, restaurant-style presentation that will have everyone reaching for seconds. Keywords: ginger and lemon pork and chicken, easy chicken recipes, pork chop recipes, citrus marinade recipes, quick dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Boneless pork chops
- 2 pieces Boneless chicken thighs
- 2 tablespoons Fresh ginger
- 4 cloves Garlic cloves
- 4 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Peel the ginger and grate it finely using a microplane or small grater. Mince the garlic cloves.
In a small mixing bowl, combine the grated ginger, minced garlic, lemon juice, lemon zest, soy sauce, honey, olive oil, salt, and black pepper. Mix well to form a smooth marinade.
Place the pork chops and chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the meat, ensuring both the pork and chicken are well coated. Seal the bag or cover the dish with plastic wrap. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil to the pan to prevent sticking.
Remove the pork and chicken from the marinade, letting any excess drip off. Reserve the marinade for later use.
Cook the pork chops and chicken thighs in the skillet for 4-5 minutes on each side, or until they develop a golden-brown crust. Ensure that the internal temperature of the pork reaches 145°F (63°C) and the chicken reaches 165°F (74°C).
While the meat cooks, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for 3-4 minutes until slightly thickened to use as a sauce.
Once cooked, remove the pork and chicken from the pan and let them rest for 5 minutes before slicing.
Serve the pork and chicken with a drizzle of the reduced marinade sauce. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 36.4 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
