Porky Perfection

I wanted a quick and simple marinade for a few pork chops I had in the fridge so I went through some of my GR posts and stumbled on Mary Ellen's post about her husband's pork marinade. Boy was this perfect! The flavor was bold and tasty.

I used the left overs to make a pork fried rice (will post soon) but if you make enough for left overs you can do many things with this dish. I served it with some garlic cauliflower.

Source: Mary Ellen's Cooking Creations



Chili Garlic Pork Chops

• 1/3 - 1/2 c olive oil
• 1.5 tbsp chili-garlic paste
• 3 cloves garlic, pressed
• 1 tsp onion powder
• 1/2 tsp white pepper (I used black pepper...)
  
• 2 tsp dried cilantro (I used fresh)
  
• 1/2 tsp soy sauce
• 1 tbsp dry vermouth (I used cooking wine)
• 2 1-1 1/2" pork chops

Mix all ingredients (except pork chops) together and place into a ziploc bag. Take pork chops and poke holes in each side. Put pork chops in the ziploc with the marinade and place in refrigerator. Preheat oven to 400 degrees. Prepare any side dish you might be cooking, preferably something that will cook for about 25-30 minutes at 400 degrees (fries, veggies, etc).

Preheat a skillet and add some olive oil. Grab the pork chops after 1/2 an hour and sear on both sides. Don't move pork chops until their completely seared (about 3 minutes). Place chops into an oven safe dish and put in oven with side dish. Cook for 25-30 minutes or until the pork chops reach an internal temperature of 160 degrees. Let the pork rest for about 5-10 minutes and enjoy!