Start with the best quality pork you can find. In my case, I was able to find some really thick “Bone in” specimens at my local Whole Foods store.
They were fantastic, here is what I did.
Pork Chops can quickly go from “Ok” to “Great with a few Tweaks.
Start with a marinade:
1/2 cup hoisin sauce
3 tablespoons cider vinegar
1 tablespoon asian sweet chili sauce
2 cloves garlic – minced
4 (1/2-inch-thick) boneless pork chops
1 teaspoon salt
1/2 teaspoon pepper
Marinade in the refrigerator overnight or as long as you can – same day.
Get a Bottle of red wine started. Enjoy a little while you prepare this.
Light the wood fire and get the cast iron pan ready.
Put some oil in the pan and put the pan in the oven. no more than 350 degrees for frying.
Take the Pork Chops out of the marinade and sprinkle some salt on them. Drop them in the frying pan and gently pan fry them. Leave them in the cast iron for a few minutes per side and give them a good crust – usually 4-7 minutes. You will need to watch how hot things are and judge this. Flip and repeat.
When they look great, pull them off of the heat and put them on a plate.
Take the marinade that you used and pour that in the pan.
Pour in a good 1/4 cup of red wine that you had in your glass. Basically a nice pour.
Let this marinade cook for a few minutes and reduce. It will thicken a bit.
Is should simmer nicely be careful not to burn it.
Return the Pork Chops to the pan and finish them with a live flame if you can. Basically, put a couple pieces of wood on the fire and return everything nice and hot and give them just a little time in there.
Serve with Jasmine rice and use pour some of the sauce over your rice or vegetables.