Mix the soy sauce, garlic, 2 tablespoons of olive oil and the vinegar in a glass or ceramic bowl (not metal because it will react to the acid in the marinade). Add the pork chops, and turn until coated with sauce. Marinate pork chops for at least 4 hours in the refrigerator, turning occasionally to marinate both sides equally.
Spread 2 tablespoons of oil inside a cast iron skillet or heavy-bottomed frying pan and heat over medium flame until oil is sizzling. Sear the pork chops all over, including the sides, by holding them with a long pair of tongs. Sealing the meat completely will keep the moisture in. Then turn the heat to low, cover with a glass lid, flipping and rotating the pork chops so they brown evenly. If you have an thermometer, you can cook the chops until the internal temperature hits 145 degrees for 15 seconds. If you have no thermometer, cook the chops until the pink disappears.
Remove the pork to a plate and reduce the remaining sauce by turning the heat up to medium and stirring it until it thickens. Spoon over the chops.
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Serve the pork chops with the Collard Greens With Applewood-Smoked Bacon found in the "Sides" category of this recipe collection.