This recipe was inspired by Vietnamese and Thai dishes that feature copious amounts of fresh herbs. It’s so yummy, I call it my pork chop recipe for people who don’t like pork chops.
The secret to cooking this right is making sure the pork chops are thin sliced and cooked on high heat. By cooking them fast, a lot of moisture is retained. I find that the bone-in pork chops turn out juicer than the boneless pork chops.
The layering of cilantro-green onion came about when experimenting with adding green onion to stir fries. I found that any amount of cooking the green onion really took away the fresh green onion flavor. I found that putting the chopped green onions in the hot cooked food to be the best way to maintain that special green onion flavor.
On occasion, when out of cilantro, I make these chops with just green onion, and they turn out quite yummy too.
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