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1
Sprinkle pepper over both sides of the pork chops.
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2
Make a little incision on the fat surrounding the pork chops so that it doesnt curl up when cooked.
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3
Place pork chops in a bowl and let them soak in the soy sauce.
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4
Finely chop the cilantro and green onion.
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5
Place in a bowl.
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6
Have a plate next to it to hold the cooked pork chops.
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7
Place a thin pork chop sized layer of cilantro-green onion mix onto the plate.
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8
Crush the garlic cloves with a spatula and peel off the skin.
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9
Add half the garlic and half the olive oil (cooking oil) and heat on high in a wok.
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10
I find that a wok results in a better do on the chops than using a flat skillet.
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11
Swirl around the oil and wait until it starts to smoke.
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12
Usually less than a minute.
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13
Add 3 pork chops to the wok or skillet.
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14
A splatter guard comes in handy here.
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15
Arrange the chops so that the bones all centered in the middle of the wok and cooking in the oil.
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16
After about 30-45 seconds on high heat, rearrange the chops so now the round parts of the chops are centered in the middle of the wok, and cooking in the oil.
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17
After about 45 seconds to a minute, flip the chops over.
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18
The chops should appear lightly browned on the cooked side.
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19
Once again, arrange them so the bones are centered in the middle.
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20
After another 45 seconds or so, arrange the chops so the round parts of the chops are centered in the wok and soaking in the oil.
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21
After about 45 seconds to a minute, the chops should be finished cooking.
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22
Take the wok off the heat.
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23
Place the first pork chop on the plate containing the cilantro-green onion mix.
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24
Sprinkle more cilantro-green onion mix on top of the chop and then sandwich it by placing the second pork chop on top of the first.
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25
Sprinkle more cilantro-green onion mix on top of the second pork chop and then place the third chop on top of that.
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26
Sprinkle some more of the cilantro-green onion mix on top of the third chop.
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27
Repeat steps 5-11 for the remaining chops.
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28
The reason the chops need to be cooked in small batches of max 3 at a time is because they need to cook quickly on high heat.
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29
Adding too many chops at once means they have to be cooked longer, which makes them tough and dry.
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30
Youre ready to serve the chops!
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31
Goes well with sauteed spinach (or other stir fried veggie) that is cooked in the hot savory oil left over from the chops.
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32
Steamed rice is a nice accompaniment.
