Thai Fried Pork Chop

Instructions

1. In a bowl, whisk together the soy sauce, fish sauce, honey, garlic, ginger, coriander, cumin, turmeric, red pepper flakes, salt, and pepper. This flavorful marinade will infuse the pork chops with the fragrant Thai spices.

2. Place the pork chops in a large resealable plastic bag and pour the marinade over the chops. Seal the bag and gently massage the marinade into the meat, ensuring each chop is evenly coated. Allow the pork chops to marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.

3. When you are ready to cook the pork chops, remove them from the refrigerator and let them sit at room temperature for about 30 minutes. This will ensure even cooking and juiciness in the chops.

4. In a large skillet, heat vegetable oil over medium heat. You want enough oil to cover the bottom of the skillet and come up the sides slightly. The oil should shimmer when it's hot enough for frying.

5. Gently shake off any excess marinade from the pork chops before placing them in the hot oil. Be careful not to overcrowd the skillet; you may need to work in batches depending on the size of your pan.

6. Fry the pork chops for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C) for safe consumption.

7. Once cooked, remove the pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil. Allow the chops to rest for a few minutes before serving to let the juices redistribute, ensuring a moist and flavorful bite.

8. Serve the Thai Fried Pork Chops hot, garnished with fresh herbs like cilantro or Thai basil for an added burst of flavor. Pair them with steamed rice and stir-fried vegetables for a complete and satisfying meal that will delight your taste buds.