Aug 18, 2007
2 stalks of scallion (chopped, about 2 inches)
5 garlic cloves (minced)
4 slices of pork chops
2 table spoons of butter
Extra virgin olive oil
Fresh ground black pepper
Melt the butter in a hot skillet and sprinkle some salt with fresh ground pepper.
Toss in the scallion.
The big white-colored scallion actually fits better with this dish, but since I can't find that in the supermarket today, ordinary scallion will do the trick too.
After the scallion is slightly burned on the side, pour in the sauce (soy sauce, mirin, water. 2:1:1) along with the minced garlic.
Bring to a boil for about one minute, put the sauce into a separate bowl.
Clean the skillet first before we start pan-frying the pork chops.
Drizzle some olive oil and lay down the pork chops after the pan is well-heated.
Spray some salt and pepper while cooking, or you can finish this step in the beginning.
Pour the sauce mixture back to the skillet after the pork chops are fully cooked and slightly burned on the edges.
Bring to a boil and it will be ready in 1 minute!
Ps. The sauce is a perfect match with the rice!
Cindy's Rating: 7