• Score the Fat: Make a few small cuts along the fat edge of each chop. This prevents curling while cooking and helps them cook evenly.
• Marinate: In a bowl, combine the marinade ingredients and toss the pork chops until they’re well coated.
• Cornstarch Coating: Add 1-2 tbsp (28g-56g) cornstarch and mix until the chops are evenly coated. This will help create a lovely crust when cooked.
• Preheat Your Pan: Heat a non-stick ceramic pan over medium-high heat. You can use a bit of homemade pork fat for extra flavor, but it’s not necessary if your pan is good quality.
• Cooking Time: Sear the pork chops for about 3-4 minutes on one side until they’re golden brown. They won’t be fully cooked through yet—don’t worry, they’ll finish in the sauce.
• Flip and Brown: After they’re beautifully browned, flip the chops. At this point, they may still be a bit raw inside, but we’ll finish cooking them soon.
• Airfryer is another way you can fry the chops.

Making the Sauce:

• Add More Flavor: Once the chops are taken off the pan, add a bit more pork fat if desired. Toss in the chopped chili peppers, garlic, and ginger.
• Deglaze the Pan: Pour in about 3-4 tbsp of soy sauce to deglaze the pan, scraping up all those tasty bits. Add 3-4 tbsp of water.
• Sweeten It Up: Stir in 1 tbsp (28g) brown sugar or honey to balance the flavors.
• Thicken the Sauce: Let the sauce simmer until it begins to thicken. If you like more sauce, feel free to double the ingredients.
• Combine and Cook: Add the pork chops back into the pan, tossing them in the sauce, and let them cook for an additional 2-3 minutes until they’re cooked through.