Pork Chops 2 ways

Top pic is of Vietnamese seasoned thin chops. Marinate with garlic, soy sauce, Chinese 5 spice, Sriracha, sesame oil and Thai basil and let sit 30 minutes or more. Brown in pan or on grill. Serve topped with cilantro. (Make a side salad of pickled radish, carrot, cucumber, and red onion in rice wine vinegar, sugar, and a spoonful of hot water to dissolve sugar- let sit for 30 minutes in fridge). Serve chops with Hoisen sauce and fried rice and salad on side. Delicious!

Flavorful pork chops, pictured here without the pan sauce, but you should make it because they are better with it!

For every 4 pork chops, bone in or out, marinate for at least an hour (or overnight) in:

1 Tbsp Montreal steak seasoning
1 tsp salt

5 cloves garlic, chopped
3 Tbsp rice wine vinegar, or 2 Tbsp apple cider vinegar or any white vinegar
2 Tbsp evoo

bit of water (hardly any if only marinating an hour in a zip-lock bag- but if marinating overnight, do just enough water to cover so pork stays immersed in flavorings) save the marinade to make the sauce

In a skillet over med-high heat, grease pan and sear chops on both sides until golden and cooked through (4-5 minutes each side). Set aside on a plate. 

For the Pan Sauce:

Lower heat, and melt 3 Tbsp butter in the same pan, deglazing bits from the bottom. 

Add 1/4 cup of the garlicy-vinegary-salty-watery marinade, and cook down a bit. Finish with 1/4 cup honey. Add pork back into the pan, and baste generously with the sauce. 

Serve immediately or if your skillet is oven safe, put under the broiler on High for 1-2 minutes until edged are slightly charred. 

Garnish with parsley and serve with vegetables, rice, pasta, or cheesy potatoes.