Once in a while, I have a sudden craving for pork chops and I would always ask Mr. Rasa Malaysia to buy the Taiwanese fried pork chops back home for me. There is this restaurant nearby his office that I love: battered and deep-fried glorious pork chop, specked with black pepper. However, in recent months, the quality of their pork chops have really gone down the hill. Instead of a thick succulent piece of meat, they have “downsized” the pork chop to a thin slice, and as a result, what we get is a piece of tough, chewy, greasy, battered-laden jerky. We were so disappointed. Last weekend, I thought I would try to make my own pork chops. Even though I can cook pretty much a lot of things, but I have never made pork chops at home, I don’t know why. And as I was browsing through the stack of magazines piling high up on the kitchen counter, I found a recipe in the January issue of Food & Wine magazine that looks absolutely mouthwatering: Asian-brined pork chops doused in a brine of soy sauce, mirin, ginger, sesame oil, and even orange. A recipe like that is sure to fire up my appetite. So I got myself some thick pieces of pork chops, thanks to the deprivation from...
