Pork Chops
This uses thick (3/4-1 inch) boneless. Can be made of pork loin.
1/3 c Soy sauce
1/3 c Jufran Banana sauce
2 TB brown Worcestershire sauce
1/3 c 'Hot sweet chicken sauce' (Mae Ploy)
Mix marinade then add 1-1.5 lbs cut boneless chops and cover. This can be
in a zip type bag to make it easier. Marinate 2-24 hours (longer is
better).
Prepare a pan, heavy cast iron is best with a lid. Add meat and all the
sauce to a sizzling hot pan and cover. Come back in 3 minutes, uncover and
flip then cover. Turn heat off after 2 minutes and pull from burner. Let
rest 5 minutes then remove and slice to strips across the grain. The meat
should be on the reddish side of pink inside when sliced. Cook 1 minute
longer if you like more well done pork.
Serve with rice and vegetables. Leafy salad or just sliced cucumbers work
here.
This uses thick (3/4-1 inch) boneless. Can be made of pork loin.
1/3 c Soy sauce
1/3 c Jufran Banana sauce
2 TB brown Worcestershire sauce
1/3 c 'Hot sweet chicken sauce' (Mae Ploy)
Mix marinade then add 1-1.5 lbs cut boneless chops and cover. This can be
in a zip type bag to make it easier. Marinate 2-24 hours (longer is
better).
Prepare a pan, heavy cast iron is best with a lid. Add meat and all the
sauce to a sizzling hot pan and cover. Come back in 3 minutes, uncover and
flip then cover. Turn heat off after 2 minutes and pull from burner. Let
rest 5 minutes then remove and slice to strips across the grain. The meat
should be on the reddish side of pink inside when sliced. Cook 1 minute
longer if you like more well done pork.
Serve with rice and vegetables. Leafy salad or just sliced cucumbers work
here.
