I marinated these pan-fried pork chops in a simple and delicious onion and garlic marinade. I keep the marinade very simple because I believe that it doesn't always have to be complicated to be magnificent.
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Resting Time 1 hourhour
Total Time 20 minutesminutes
Servings 2Servings
Author Jayne Rain
Ingredients
4Pork neck chops(3/4 inch thick)
3tablespoonsOlive oil
2tablespoons Butter
1/2 teaspoonCayenne pepper
1teaspoonBlack pepper
Sea salt to taste
30mlSoy sauce
1teaspoonGarlic (minced)
Juice of 1 lemon
1teaspoonginger(minced)
1/2onion(grated)
Instructions
Combine lemon juice, salt, soy sauce, black pepper, garlic, ginger, onion, and cayenne pepper in a small bowl. Whisk to combine all the ingredients.
Wash the pork chops and pat dry with kitchen napkins before proceeding to the next step.
Put the pork chops in a zip lock bag. Pour the marinade on them and mix very well. Make sure to coat all the pork chops.
Seal and leave in the fridge for at least one hour but preferably overnight.
In a frying pan, heat the olive oil over medium-high heat.
Once that heats up, add butter and allow that to warm up too.
Place the pork chops in the frying pan and cook for about 4 minutes on both sides.
Drain from the frying pan and drain excess oil on paper napkins.