preparation time: 10 minutes
marinating time: 1-2 hours
cooking time: 7-10 minutes
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pork chops – 4 (1.5-2 lbs, depending on the size)
teriyaki sauce – 4 Tbsp
sugar – 1 tsp
cornstarch – 2 tsp
sea salt
black peper
lemon pepper, Greek seasoning, etc. (optional)
Meat selection and preparation are critical to the success of this dish. Pick pork chops with as much dark meat as possible and pound the chops vigorously with the butt end of a meat cleaver handle. It’s possible that any other heavy implement will work as well, but this has not been tested.
Lay the pork chops in a shallow dish. Add teriyaki sauce and massage it in, flipping the chops over several times to get even coverage. Marinate the chops for 1-2 hours in the fridge.
About 15 minutes before cooking, take the chops out of the fridge. Season each side with salt, pepper and a pinch of sugar. Rub the cornstarch into one side and any additional seasoning onto the other side.
Pour some olive oil in a large skillet and heat it up on medium high. Put the chops in the pan and turn the heat down to medium. Let the chops cook for about 3 minutes on one side on medium until they’re nicely browned, then turn them over and cook with the other side down for another 3 minutes or so. When both sides are browned, turn down the heat to medium low and cook until they’re done (see note below). Let the chops rest for a few minutes before serving.
Note: The cooking time will depend on the thickness of your pork chops, but in general, 7-8 minutes total should do for medium-sized chops. Remember that the chops will continue to cook after you take them off the stove. Poke them a bit with a fork
pork chops in the pan if you’re unsure.
