Chops vary in size from smaller foreloin chops (or cutlets), through to the middle loin chops, both of which have the bone in. Chump chops are boneless and the biggest of the three. They all come ...
Add the chops and let stand at room temperature for 15 minutes. Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil.
I double this recipe often, as leftovers reheat well. You can chop up the pork and make summer rolls or lettuce wraps, or top a salad with Andrea's excellent nuoc cham dressing. In fact, this is ...