Asian Pork Chops

From: Jenn@eatcakefordinner

1 - 1 1/2 Lbs. (1/2'' thick) boneless pork loin chops

2 Tbl. soy sauce

2 Tbl. brown sugar

1 tsp. sesame oil

2 Tbl. rice wine vinegar

1 Tbl. sriracha hot sauce

1 tsp. chili paste, opt.

1 tsp. fresh ginger, grated

2 tsp. Worcestershire sauce

2 tsp. Italian seasoning

1 tsp. garlic powder

1 Tbl. green onions, chopped

1/4 c. water

Combine all ingredients. Place pork chops in a zip-top bag or plastic container and pour marinade over top. Cover tightly and allow to marinate overnight. Heat 1/2 Tablespoon canola oil in a cast-iron skillet over medium heat. Add chops to hot pan, discarding the marinade. Cook until browned, then flip over and cook until other side is browned. Continue cooking until internal temperature reaches 160 degrees on an instant-read thermometer, about 4-5 minutes per side. Do not overcook. Remove from heat and allow to sit for 5 minutes. Slice and serve.

Jenn's Notes: These can also be cooked on a George Foreman grill.