Pork chops recap

Sadly, no pictures of last night’s dinner — it was really late, diners were cranky (myself included), and the room was dark as a cave — but it was a solid meal, honest.  I rubbed the pork loin chops with salt and brown sugar and let them soak in some apple cider vinegar for a couple hours.  A generous dose of seasoning mix before letting them loose on a smoking pan, where they caramelized beautifully.  About 4 minutes on each side until they were just short of done, then out for some rest and relaxation while I made the sauce with the pan drippings, tomatoes, onions, balsamic vinegar, brown sugar, and garlic.  For ease of eating I sliced the chops into two-bite pieces and threw them back into the sauce for the last couple minutes to make sure they were fully cooked and bathed in sauce.  Served on a bed of rice along with string beans sauteed in bacon grease.  The chops were tender and moist (thanks to the simplest of marinades) and the tomato sauce had both depth and levity.  I might have seasoned it with a heavier hand and would prefer to serve the pork chop whole, a la American, versus the Chinese style my customers (parents) preferred.  All the more reason to cook them again 🙂

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