This recipe celebrates that “other” drawer in your kitchen. You know the one; it’s packed with take-out menus and chopsticks of dinners long gone. Somewhere between the giant serving spoon, chip clips, and unpaired plastic utensils, you too have those little sauce packets from Chinese delivery. Today is their day. Fish ‘em out and follow the recipe, or play around with ratios depending on what you’ve got.
Preheat the oven to 350 degrees while heating a cast iron skillet on high heat. Season the pork chops with salt and pepper on both sides. Combine all sauce packets in a small bowl.
When the skillet just begins to smoke, lightly oil the chops on both sides and lay them in the pan. Cook for 2-3 minutes before turning the pork chops 90 degrees for perfect grill marks. Cook for another two minutes before flipping them over. Repeat the timing to achieve the same markings on the second side.
Move the pork chops from the skillet to an ovenproof pan and put it in the oven. After about 4 minutes pull the pan from the oven and glaze the top sides of the chops with the sauce. Stick the pan back in, and finish cooking for another 4-6 minutes.
Plate the pork chops with a side of rice or Asian noodles.