Most of the time, I cook pork chops in typical Chinese way, that is, simmer them in the mixture of water / soy sauce / sugar/ aniseed / Sichuan pepper / a little bit salt and then thicken the sauce, bringing brilliant color and very good taste.
But this time, I changed my mind after reading Martha's recipe of braised pork chop with red cabbage and leek. I don't like the smell of leek, too strong and irritant. Therefore, I use green cabbage and carrot instead.
I firstly cut pork chop of 1-inch thickness. Tender pork chops with a meat tenderizer. You can also use spine of kitchen knife, or even a rolling pin to tender the meat. Wash the pork chop to remove blood (blood remaining in pork makes it taste bad). Dry pork chops with paper towel and sprinkle with salt, pepper and cumin.
Then, thinly slice half small head green cabbage and julienne two carrots.
Heat a deep wok over medium-high and add 2 tbsp vegetable oil. When the oil is very hot, place two pieces of pork chop with seasoned side down. Cover the wok so that the oil will not spill. Fry each side for 3 min to give golden brown color. Place the fried pork chop in a plate and set aside.
After all pork chops are done, stir sliced green cabbage in the wok, sprinkle some salt and pepper for taste, add 1/2 cup chicken stock. Bring it to boil and then reduce heat to medium . Cover the wok for 5 min. Add carrot and mix it with cabbage well, cover again, cook for another 5 min.
Place fried pork chops on the mixture of vegetable in one layer, cover and cook for about 5 min or until the instant-temperature of pork chops reaches 145F.
Remove from heat, and serve immediately.
Yummy -- extremely tender meat, soft and tasty vegetable :)