Back to Basics: Pork Chops

One of my favorite dishes is Pork Chops. It brings back memories of my childhood, as my aunt cooked it regularly. The smell of the frying chops is always a welcome aroma, the tangy scent a happy portent of a soon-to-be delicious meal. My brother and I would rush to the table, hoping to get our favorite parts, and simple as it may seem, when we eat pork chops, we feel like we are having the best meal ever!

I have tried different recipes of pork chops, some with fancy ingredients and marinades, but this simple recipe would always be one of my favorites.

What you need:

cane vinegar
garlic, crushed (depends on how much you want)
kosher salt (or rock salt)
pork chops
vegetable oil (for frying)

What to do:

Put the pork chop in a deep container. Cover it with vinegar (cane vinegar works the best) and sprinkle a bit of salt. Put in the crushed garlic and marinate for at least 2 hours.

Heat about 2 tablespoons of vegetable oil in a frying pan. Place the pork chops in the oil and fry for about two minutes, (careful, it splatters!) depending on the doneness that you prefer. Discard the marinade, but add the garlic in the frying pan for added flavor. Flip the pork chop to cook the other side. Remove the garlic before it chars. When the meat is done, remove from oil and drain on cooling rack. Eat with hot rice!

Tips, Tricks and Tweaks:

1. You can use apple cider vinegar, but it would make the meat look a little bit darker, and will give a tangier taste, with a little hint of sweetness
2. If you don't like garlic, you can discard it along with the marinade.
3. You can use paper towel in draining, but sometimes the pork chops stick on the paper so I use a cooling rack.
4. Always have a cooling rack that you use only for meat. Avoid using said cooling rack for pastries or other stuff.