Salt and Pepper Pork Chops
I was surprised when this recipe moved into the top ten, but the recipe apparently has cross-cultural appeal. It has slowly elbowed the competition out of the way and moved into the charmed circle. This is a classic Chinese dish and I hope you won't let the title put you off. The salty flavor comes from soy sauce and you can use a low-sodium variety if you are watching your salt intake. This is a quick and easy dish that I hope soon makes it to your table. I think your family will love these chops. There is nothing here not to like.
- 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
Adapted from oneperfectbite.blogspot.com
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.
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.