Friday, April 10, 2015

Pan-Fried Pork Chops (serves 3-4)


I have never appreciated how bones are cut until I visited Vietnam. In An Trach Market where Ah Ma (grandmother) lives the meat vendors there use an ax to cut the large (pig) bones. This leaves tiny bone fragments on the meat and sometimes embedded in the meat. These can be quite sharp and dangerous. Back home in the States I visit my local market and I feel fortunate that I can get perfectly cut bones that are smooth to the touch. 

Since I was unsure how salty my marinade was I tried pan frying a small piece to sample it. This way I can still adjust my ingredients accordingly before I let my marinade sit too long. My husband and I agreed it was tasty but not too salty. If you do prefer a saltier taste then you may adjust it to your taste buds. I also want to pan-fry the pork chops to retain some of the moisture. 

Once cooked I let the pieces rest about 5 minutes (to allow the juices to stay inside the meat) before slicing them against the grain. The sliced meat is great on rice/noodles, in soup or sandwiches. 

sliced pan-fried pork chops with rice noodles
and fresh vegetables
sliced pan-fried pork chops in home-made egg noodles
sliced pan-fried pork chops with brown rice and vegetables
Pan-Fried Pork Chops (serves 3-4)

Ingredients:

2 1/2 lbs sirloin end pork chops (or 3 pieces about 1-inch thick cut)
2-3 Tbsp dark soy sauce
2 Tbsp rice wine
2 Tbsp honey
3 garlic cloves (about 1 Tbsp grated)
About 1 tsp grated fresh ginger
1/8 tsp Chinese five-spice powder

Method:

Mix all ingredients and pour over the pork chops. Rub the pork chops to coat the marinade evenly. Let the meat marinade for about 2 hours or overnight in the refrigerator. Once removed from the refrigerator let the meat return to room temperature. Pan fry over medium heat until cooked thoroughly, about 10-12 minutes. Partially cover the pan as needed or use a splatter guard (to keep the oil in and to cook faster).

*For a quick clean-up and easy storage I used a zip-lock bag to marinade my pork chops.
*I prefer pan frying the meat using a cast iron pan browning my meat nicely.
*It's April and there is no hint of Spring in the Seacoast of New Hampshire yet. Below is a photo that I took from our most recent snow fall. 

recent fresh snow (3-inches to be exact)
in seacoast New Hampshire(April 2015)

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