Pork Chop Teriyaki w/White Sauce Pasta

Pork Chop Teriyaki with White Sauce Pasta

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Pasta is steamed broccoli w/a simple white-sauce angel hair pasta

You will need

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Pork Loin cut into 1/2 in thick steaks 

^^^ This is how you save $$ ^^^

(14-16 steaks, freeze what you don't use)

Flour

Salt & Pepper

Apple Cider Vinegar

Whole Garlic Clove Cracked

Olive Oil

Brown Sugar

Soy Sauce

Fresh Chicken Stock (1 1/2 cup total) (if boxed, low-sodium a must)

Celery Seed

Fennel Seed

Ginger Powder

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MARINADE THE PORK IN ALL THE BELOW INGREDIENTS FOR AT LEAST 1 HOUR

In a medium-heat saucepan:

Apple Cider Vinegar (1tsp)

Brown Sugar (1/3 cup)

Soy Sauce (2 tbsp)

Chicken Stock (1/2 cup)

Olive Oil (1 tbsp)

You will be making your own BBQ SAUCE... it can go from perfect to burnt in just a matter of moments

Pay attention to it..  but, BEFORE you put it on MEDIUM-HEAT (very important)

MARINADE THE PORK IN ALL THE ABOVE INGREDIENTS FOR AT LEAST 1 HOUR

Prepare the sauce, while you are cooking the pork

It will finish before the pork.. that is good :)

Keep stirring until it becomes like runny pancake syrup (as if it were heated)

Take off heat, transfer to new container, and let sit until needed

WASH THAT PAN NOW OR YOU WILL REGRET IT..  hot hot soapy water

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POUND PORK TO 1/4" STEAKS WITH TOOTHED-TENDERIZER

Much like pork-cutlets.. wait.. EXACTLY that! ;) 

Add all remaining dry ingredients to flour

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Flour

Salt & Pepper

Celery Seed

Fennel Seed (ground to powder, use fresh)

Ginger Powder

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NORMALLY, you would use an egg-wash or milk.. NOT HERE --  We've used a thick marinade and you should still have LOTS on there.. pour the excess into the ABOVE MEDIUM HEAT PAN and start making your BBQ, then continue on below..

Coat each pounded pork thoroughly with the flour mixture

Add a little olive oil to the pan, get it nice an hot and crack the garlic clove, remove the skin and cut off the tough end.. put the whole clove in the oil to season

Put 3-5 Cutlets in pan in a fan pattern, don't over-crowd, use two pans if you have to

Brown each side for 3-5 minutes until golden brown

At this point I added fresh Thyme, Green Basil and Royal Purple Basil to the pan over the cutlets for flavor

Leave chops in there, and slowly pour 1/2 cup of the remaining CHICKEN STOCK in there and COVER!

Turn the temp to medium, check your sauce, should be about done, transfer to the new dish and keep an eye on the chops, moving the pan (which has now formed a delicious looking sauce by now)

Cook for another 15 minutes covered, 5 uncovered and add a LITTLE bit of stock as needed to finish the dish, this will depend on how you've cooked it... keep it moist and a it will take a beautiful red color (and TONS of flavor!)

Serve with a great pasta and top with a little bit of the BBQ and some of the pan drippings

You'll be dreaming of them that night like I did, lolol..  SOO GOOD

ENJOY!!!  ~Chef Dad 

Thank you again for all the support you've all given recently!!  You are amazing!!!  <3