last week, I marinaded some quick fry pork chops with soy sauce, cider vinegar, garlic powder, lime juice shaoxing wine, sesame oil and five spice powder. I added enough five spice until I can smell the fragrance emitting from it, After 24 hours, I pan fried it using dusting of sweet potato starch, Son consumed all of it ( I am on a red meat free diet) saying it is one of his favorites.
So, a few days later, I used the same marinade on a few rib and center cut pork chops However, they are not the quick fry nor are they thick chops. Because it is in the thirteen or twenties here, I used our all clad grill pan, sprayed it on the pan grilled it for him It smelled fantastic ,Next meal, he decided to fry it again. This time, he said instead of cooking it with higher heat, he did it on medium low, so that the chops can cook inside, then when he it was thoroughly cooked, he turned up the heat to give it a brown crispy crust. He says that was better than grilling.
I went back to the grocery and bought some more of the quick fry as he does like those.
This is not oven baked but it was very fragrant and I can tell it was quite tasty!
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