This was the recipe that made me fall in love with thick cuts of meat.
See, as an Asian, I’ve been taught to be deathly afraid of pink steak/pork/fish/clowns.
Rule of thumb: if the meat isn’t cooked to death, neither is the bacteria.
My carnivorous experience wasn’t juicy, tasty, or tender. It was basically the same old beef, pork, or chicken stir-fry.
But one day, I was watching some YouTube cooking videos (it’s a perfectly normal guilty pleasure) and I was inspired by the many variations of “How to Cook the Perfect Steak.”
The very next day, I went and bought a thick cut of pork chops.
Then I cooked it, and I loved it.
So I ate it.
Juicy 15-Minute Pork Chops
Notes: Despite the warnings of my elders, I like pork medium well. For well done, add 2 minutes to oven time; for medium, subtract 2 minutes.
Taste & Texture: These chops are moist and tender with a slight chew to them. This particular sauce gives a half-sweet, half-savory flavor. Just when you think the sweetness is too much, the soy sauce hits your taste buds and brings it back to Saltyland. It’s kind of awesome.
- 2 thick cut pork chops
- salt n pepper
For the marinade:
- ¼ cup soy sauce
- ½ cup milk
- ½ cup water
- 2 tbsp sugar
For the sauce:
- half of the marinade
- 1/8 cup water + 1 tsp cornstarch
- 1 tbsp butter
- dash of sugar
- dash of vinegar
- dash of dijon mustard
0. Prepare the meat. I like to stab it multiple times, pound it with a tenderizer, then marinate overnight (or at least 20 minutes). Use only half of the marinade; you’ll use the rest for the sauce.
1. Preheat oven to 300F. Heat skillet on medium-high and pour in a good layer of oil.
2. Season the pork chops with salt and pepper and put in the skillet.
3. Brown the meat.
4. Now put it all in the oven and bake for 3 minutes. Or 1 minute for medium and 5 minutes for well done.
5. Meanwhile, make the sauce. In a skillet, dissolve 1 tsp cornstarch in 1/8 cup water. Add in all other sauce ingredients. Simmer until it’s nice and thick.
6. You’re done; now relax and let the pork chops rest for at least 10 minutes. Do not skip this! Resting meat allows it to retain its juices.
Now slice up that delicious pork chop.
Aw yeah look at that juicy pink meat.