ASIAN PORK CHOPS
A lot of the time, I’m not sure how my parents did it because they both had full-time jobs and long commutes.
Sarah and I were, in retrospect, relatively self-sufficient children. We started packing our lunches at a young age due to both our pickiness as budding chefs (finding the correct ham-to-cheese ratio on a brown bag sandwich was critical) and my mother’s lack of free time. We were both practical and laid-back parents.
As a result, these Quick and Easy Asian Pork Chops were a standard part of my mother’s dinner menu when she had a long day at work and needed to feed her family. When these pork chops arrived at the table, no one complained because they were both fast and excellent.
INGREDIENTS:
- 1/4 cup of sesame seed oil
- ¼ teaspoon of white pepper
- 1 tbsp. of sesame oil
- 1 ½ teaspoon of cornstarch
- 1/8 tsp of grounded five spice
- 1/4 cup wine from Shaoxing
- 340 grams center-cut pork chops
- 2 teaspoons of oil
INSTRUCTIONS:
1. Combine all the ingredients, from the soy sauce to the wine in a small bowl. For 20 minutes to an hour, let the pork chops soak in the marinade.
2. Get a large skillet, heat 2 tablespoons of vegetable oil. Ensure that the pork chops are cooked by searing them on both sides in a hot pan (you can discard any leftover marinade). A 1-inch pork chop should take around 5 minutes per side if it were room temperature when you started cooking it.
3. Wait for 5 minutes before slicing. Enjoy!