A comforting recipe for braised t-bone pork chops, marinated and pan-fried, then simmered in a savory soy sauce-based liquid until tender. Best served over rice with a sprinkle of fresh scallions.
Marinate the pork chops with the light soy sauce, dark soy sauce, white pepper powder, cornstarch, and a pinch of salt for an hour. Heat olive oil in a pan and place each individual piece onto the pan. Pan fry until the skin is golden, then flip and repeat on the other side. Drizzle extra dark and regular soy sauce from the marination, if any, into the pan, and add enough water to merge the pork chops (i.e., partially submerge them). Close the lid and let it cook until the water evaporates and the pork chops are tender. Sprinkle some chopped scallions before serving over rice!
