6 1/4 or 1/2 inch thick center cut pork chops
1/2 cup vinegar (preferably sugar cane or coconut vinegar)* found in Asian Food grocery stores
6 cloves of garlic peeled and minced
1/4-1/3 c soy sauce
1 piece of dried bay or laurel leaf
1/3 c of flour
1/2 c of safflower or sunflower oil
|Put flour in plastic bag to coat pork chops with flour
In hot oil, fry coated pork chops about 6 minutes on each side in medium-high heat. Repeat the process till all pork chops are cooked. Do not over cook pork chops as it will get dry. It is now alright to eat slightly pink pork chops if your source is trusted. (juice has to come out clear)
After frying, remove all oil in the pan except for about 2TB. Put about 1TB of flour in the marinade and mix well. Pour the mixture in the pan where you fried the pork chops scraping the bits and pieces of residue left in the pan. Continue stirring until the mixture comes to a boil and slightly thickens like gravy about 5-7. Pour over the pork chops.
I usually serve this with rice and a a dipping sauce made of vinegar, minced garlic, black pepper and some Thai-style peppers or jalapeno peppers.