Sriracha Pork Chops

There are a lot of condiments that are pretty handy to have around, whether it is to cook a brand new meal, or revive last night's leftovers.   One of my favorite go to's is Sriracha Sauce.  This hot chili sauce will give an extra edge to whatever meal your making--I highly recommend adding it to any roast chicken or steak leftovers when reheating in a pan.  In the meantime, here's how to add some extra flavor to a mid week pork chop meal. 

Ingredients:

-1 lb boneless pork chops (preferably thin cut --stir fry ready)

-1 1/2 tablespoon soy sauce

-1 1/2 tablespoon Sriracha (this is a Thai hot sauce--I use Huy Fong, Sriracha Hot Chili Sauce)

-4 large cloves of garlic minced

-1 cup chopped green onions

-salt & pepper

-olive oil

How to make:

Season the pork chops with salt & pepper, pour soy sauce, Sriracha, green onions and garlic over the pork and try to rub into the chops while placed in a plate or large zip lock bag--keep these marinating in the fridge at least 2 hours, giving you an opportunity to chop up some vegetables to go with the pork, and maybe do a couple of other things around the house?  

Coat the bottom of a pan (with a lid) by drizzling olive oil and set to medium heat.  Take the pork chops out and lay in the pan, dump in the bits of garlic and green onion too--if all fit, that's great, otherwise in batches.  Cover and the chops for about five minutes, flip over and cover again, cook until tender and cooked through, this should be about 10 minutes (this part depends slightly on the thickness of the pork chops).  

Once done transfer to a platter or plates, and serve with brown rice and vegetables.  Veggie Recommendation:

Red and green bell peppers, and white onions (chopped up and roasted in the oven) go great with these pork chops.  You can use one large red pepper, one large green pepper and one large white onion, chop these up and lay in a baking pan.  Drizzle with olive oil, season with salt and pepper, as well as some crushed pepper flakes. Roast in the oven at 375 to 400 degrees for about 20 minutes.