“I was planning to do red wine sauce but when I (went to) cook, I forgot I drank all the red wine!” -Sarin
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped shallots
- 4 tablespoons canola oil
- 2 tablespoons honey
- 2 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 1 teaspoon ground pepper
- 4 (1/2-inch thick) bone-in pork chops
Sprigs of cilantro
- Marinate pork chops: Whisk together the garlic, shallots, oil, honey, oyster sauce, hoisin sauce, fish sauce, and pepper in a large bowl. Add the pork chops and turn to coat evenly. Marinate the pork chops in the refrigerator overnight or at least for 3 hours.
- Heat oven to 400 degrees F.
- Cook pork chops: Remove the pork chops from the bowl and discard the marinade. Place the pork chops on a rimmed baking sheet lined with foil. Cover the pork chops with another piece of foil. Roast the pork chops in the oven until the pork chops are almost cooked through, 15-20 minutes.
- Remove the pork chops from the oven. Set aside.
- Heat a large skillet over high heat. Working in batches if necessary, add the pork chops (reserving pan juices) and sear them for 2 minutes on each side until well caramelized and pork chops are cooked through (165 degrees F internally). Pour reserved pan juices over the pork chops. Cook for 30 seconds allowing the sauce to reduce and thicken while turning the pork chops in the sauce to evenly coat them. Be careful not to overcook the chops.
- Plate and garnish with cilantro.
- Serve with rice, or with veggies
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.