Growing up, my mother would cook this simple dish on days that didn't allow extra time for cooking something special, but little does she know, everything she cooked was special to me no matter how much effort put into a dish or none at all.
This is one of my all time favorites. This dish was always eaten with rice in my family. It is even great to chop it up and have with salad. It's quick, easy, and deliciously yummy to the tummy. It is so easy, you can't even mess this one up!
This is one of my all time favorites. This dish was always eaten with rice in my family. It is even great to chop it up and have with salad. It's quick, easy, and deliciously yummy to the tummy. It is so easy, you can't even mess this one up!
RECIPE
Servings: 4
2-3 lbs assorted bone-in pork chops
2-3 cups light soy sauce
1 pkg cherry tomatoes
1-2 tablespoon oil
1. Wash the cherry tomatoes under cold water and pat dry. Slice them into halves and set aside.
2. Prepare your pork chops by trimming off excess fat. Rinse the pork chops off with cold water to remove the extra bone fragments left from the butcher.
3. Place your pork chops into a large or medium sized pot and pour the soy sauce over your pork chops. It should be enough to slightly cover the pork chops. Then, turn the heat up to medium-high heat.
4. Once it starts to boil, rotate and flip the pork chops over. So, what's on top goes to the bottom. Doing this will help the pork chops cook evenly. Cook the pork chops until the thermometer reads 170. It shouldn't take more than 15 minutes to cook.
5. Once cooked through, take the pork chops out of the pot and place onto a serving platter. Save the left over sauce in the pot and pour it into a small glass bowl. Take a medium bowl and fill it with ice and water. Place the small bowl into the ice cold water and let it sit until the fat from the sauce firms on top. Scrap the fat off and discard. Set the sauce aside.
6. Take a frying pan and pour about 1-2 tablespoons of oil for frying, and set it to medium to medium-high heat. Fry the pork chops on both sides for about 2-3 minutes.
7. Place the pork chops back into your serving platter, toss in the tomatoes, and pour the sauce over. Served best with rice.
Enjoy!
Servings: 4
2-3 lbs assorted bone-in pork chops
2-3 cups light soy sauce
1 pkg cherry tomatoes
1-2 tablespoon oil
1. Wash the cherry tomatoes under cold water and pat dry. Slice them into halves and set aside.
2. Prepare your pork chops by trimming off excess fat. Rinse the pork chops off with cold water to remove the extra bone fragments left from the butcher.
3. Place your pork chops into a large or medium sized pot and pour the soy sauce over your pork chops. It should be enough to slightly cover the pork chops. Then, turn the heat up to medium-high heat.
4. Once it starts to boil, rotate and flip the pork chops over. So, what's on top goes to the bottom. Doing this will help the pork chops cook evenly. Cook the pork chops until the thermometer reads 170. It shouldn't take more than 15 minutes to cook.
5. Once cooked through, take the pork chops out of the pot and place onto a serving platter. Save the left over sauce in the pot and pour it into a small glass bowl. Take a medium bowl and fill it with ice and water. Place the small bowl into the ice cold water and let it sit until the fat from the sauce firms on top. Scrap the fat off and discard. Set the sauce aside.
6. Take a frying pan and pour about 1-2 tablespoons of oil for frying, and set it to medium to medium-high heat. Fry the pork chops on both sides for about 2-3 minutes.
7. Place the pork chops back into your serving platter, toss in the tomatoes, and pour the sauce over. Served best with rice.
Enjoy!