Pan-Fried Pork Chops with Scallions and Broccoli

The pork is succulent, soft, and savory, ideally consumed with chopsticks directly from the serving dish, or cold with one's fingers from the refrigerator.

PHOTO BY BOBBI LIN

Ingredients

• 4 cloves garlic

• 7 scallions

• 1 pound pork loin (boneless center-cut chops)

• 7 tablespoons soy sauce

• 2 tablespoons sesame oil

• 1 teaspoon white pepper

• 3 tablespoons cornstarch

• 2 tablespoons extra-light olive oil (or any other cooking oil that can withstand high heat)

• 2 heads broccoli (with stems)

Instructions

1. Finely chop the garlic and scallions; place them on a platter.

2. Slice the meat to approximately 1/4-inch thickness. Flatten with a mallet on both sides. Utilize your hands to amalgamate the beef with 4 tablespoons of soy sauce, sesame oil, cornstarch, and pepper. WASH YOUR HANDS THOROUGHLY. Allow it to rest for 5 to 10 minutes.

3. Heat the olive oil over high heat. When the pan is heated, put each slice of pork in a single layer, ensuring they are not touching. Allow the meat to simmer for 2 minutes, until it is gently browned, then turn it over. Incorporate garlic and scallions, along with the remaining three tablespoons of soy sauce. Continue cooking for a further 2 minutes, stirring intermittently. Cover with a lid for one more minute, then extinguish the heat.

4. Simultaneously, cut and wash the broccoli into sizable spears. Extract the pork from the pan, retaining all the flavorful residual juices within the pan. Reignite the heat on high and sauté the broccoli in the pork sauce, stirring continuously for approximately 2 minutes. Cover for one minute and serve the broccoli. Place the cooked pork atop and savor it with rice or a steamed scallion bun.