Pan fried pork

pan fried pork
There are plenty of pan fried pork chops and pan fried tenderloin recipes all over the Interwebs, but for this one, you can use pretty much any pork cut. For best results, marinate the meat for at least 24 hours, but if you are using tender cuts, you can easily skip this step or marinate for 30 minutes only, right before cooking.

– 1 pound pork
– 3 tbsp olive oil
– 1 garlic clove, finely chopped

For the marinade:
– soy sauce
– sugar
– 1 tbsp plain flour
– 2 tsp dried rosemary
– salt
– black pepper
– mustard
– 1/2 cup water

If you are marinating the meat, mix all the ingredients for the marinade, chop the pork into small cubes, place in a zipper bag, and make sure that all the pieces are well coated. Keep in the refrigerator for 24 hours.

Add the olive oil to the frying pan, heat to 375 Farenheit, then fry the pork pieces for 4 to 6 minutes, turning them occasionally for even cooking. When the meat is almost ready, add the chopped garlic, turn the heat down, and remove after a minute or two (don’t let the garlic get brown). Serve with baked potato or rice.