From the kitchen of One Perfect Bite...Like many small families we eat a lot of chicken and pork. They make it possible for us to have meals that can be eaten in one sitting without having to deal with leftovers. For years after the children were on their own, I'd use pork tenderloin because it was fast to make and always tender. We love pork chops, but cooking them properly and serving them before they become shoe leather isn't always easy. More often than not, they need to be brined to keep them moist and tender as they cook. While doing some reading in preparation for our, now completed, trip to China, I came across a recipe from Taiwan that used thin cut pork chops. I thought the recipe was worth a try and we've been delighted with the results ever since. If you like, a reduced sodium soy sauce or tamari can be used to marinate the chops. The chops should be no thicker than 3/8 of an inch. If yours are more than that, beat them to submission. While the marinade can be made in less than 5 minutes, the chops should laze in it for at least an hour before they're are cooked. Total cooking time is less than 5 minutes and, be forewarned, the chops will toughen if they are overcooked. I serve these right from the pan with scallion rice and a bean sprout salad. I know you're going to love these. Here's the recipe.
Salt and Pepper Pork Chops...from the kitchen of One Perfect Bite with a lot of help from Wei-Chuan Cooking School Taiwan
3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil
1) Combine soy sauce, cornstarch, pepper, sugar and salt in bottom of 9 x 13 x 2-inch baking pan. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops, turning to coat both sides. Cover dish with plastic wrap. Refrigerate, turning occasionally, for 1 to 24 hours.
2) Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through. Transfer to serving plate or serve from pan. Yield: 4 servings.
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