This combines ingredients from several recipes I found online. Pork and chicken, along with some fish, are the only meats I eat so I’m always searching for new ways to cook them as well as vegan alternatives. This is quite an easy recipe that turns out succulent with a pleasant sour flavor from the lime squeezed on top when the chops are cooked. I’ll give you some optional ingredients along with the ones I used if a more complex flavor profile is desired and soy is an option.
In a square or rectangular dish, whisk together the marinade:
1 small shallot, minced
3 tablespoons honey or 1/4 cup date sugar
2 tablespoons minced garlic
1/4 cup fish sauce
1/4 cup Hoisin, soy or oyster sauce (optional)
2 tablespoons rice vinegar
2 stalks lemon grass (smashed and chopped fine)
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes (optional)
Trim the fat, puncture each chop with a fork in multiple places on both sides so the marinade soaks in, and then add to the marinade:
4 – 1″ thick pork chops
Turn the pork chops so they are fully covered in the marinade. Let sit at least 20-30 minutes (or up to 1 day in the refrigerator). When ready to cook, heat a 12″ skillet over medium high:
1 tablespoon olive oil
until shimmering. Wipe the marinade off the chops and add to the oil. Sear on each side (approximately 1 minute per side) and then reduce heat to medium and sauté until the chops are firm to the touch, about 3-4 minutes per side. Watch closely so they don’t burn on either side. Remove from heat and let rest for 6-8 minutes before serving. Serve with a wedge of lime. Serves 4.