Lisa Pan's mother, who grew up in Shanghai, taught her this flavorful treatment for pork chops.
1 tablespoon salad oil
4 center-cut loin pork chops (about 1 in. thick; about 7 oz. each)
1 red onion (about 10 oz.), peeled, halved, and thinly slivered lengthwise
2 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon honey
Salt and pepper
How to Make It
Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add pork chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Add onion and garlic to pan. Stir frequently until onion is limp, about 5 minutes.
Stir in vinegar, soy sauce, and honey, and return pork chops to pan. Reduce heat, cover, and simmer until pork chops are barely pink in the center (cut to test), 3 to 5 more minutes.
Place each pork chop on a plate and top equally with onion mixture. Add salt and pepper to taste.