I found this recipe at Kalyn's Kitchen while I was perusing Menu Plan Monday over at OrgJunkie one day, trying to create my freezer meal list for my once a month cooking day in Novembr. I made a smaller batch of chops, so I cut the recipe in half; my version is below.
Pork Cooked in a Pickling Style
3 cloves garlic, finely chopped
3 tbsp soy sauce
3 tbsp white vinegar
1 bay leaves
1/4 tsp coarse ground black pepper
1/2 tsp sugar
3 pork chops
1/4 cup water
1 tbsp vegetable oil (don't use less, this keeps the sauce from being too strong)
In large bowl big enough to hold pork chops, put 1/2 chopped garlic, soy sauce, vinegar, bay leaves, ground black pepper, and sugar. Mix well and add pork chops. Put in refrigerator to marinate 1 hour, turning occasionally if possible. Heat oil in frying pan big enough to hold all pork chops in one layer, add remaining chopped garlic and saute until barely starting to turn color. Add pork chops and marinating liquid, stir in cup water, and bring to boil. Cover, reduce heat to low and simmer gently 30-45 minutes, turning pork chops a few times. Remove lid from pan and turn heat to medium high. Cook another 10-15 minutes, or until sauce has thickened and glazed pork chops.
If freezing: Prepare as directed and place cooked pork chops in a food saver bag. Vacuum-seal and freeze. Thaw 24 hours in refrigerator. Heat in microwave for 3 minutes and serve.
Oh, man, this meal was awesome! Way, way better than I expected. Everyone loved the pork chops. And you know what? We all loved the Sweet Potato Fries!! The year 2009 will be known as the year of the sweet potato. It's the first year I have voluntarily cooked with sweet potatoes and have actually learned to like them (that includes the whole family!). So tonight's meal definitely gets 5 stars--a great new recipe for pork chops, and a great way to eat sweet potatoes. ***** (those are my 5 stars!)