Simply Delicious Marinated Pork Chop Stir Fry

There's not too many fresh cuts of meat to choose from at IGA in Grenada.  I was a bit scared at first, not finding those that I'm used to cooking with, but after a little experimenting, the situation turned out to be fun.  The fun came out of the newness and excitement of a new cut of unexplored meat, learning with what is pairs well with, and discovering the secret to getting it tender.

So here's two fail proof ways to cooking pork loin center cut chops, as with any other tough cuts of meat:  Marinate or dredge them in flour and fry.  You can't go wrong.  My first time cooking them, I did neither and ended up with something close to rubber, almost losing my teeth. 

I marinated 1lb of meat and made them into multiple meals.  You can choose to cook them all at once if you'd like. Store them in the fridge for up to 3 days.

~3-4 servings; one day for marinating, 5-10min to cook
Ingredients:
1lb Pork Loin Center Cut Chops (IGA)
1/4 cup Lime Juice (from a Ripe lime, yellow in color-sweeter)
2 tbsp brown sugar
3 tbsp soy sauce
1 tbsp finely minced ginger or 1tsp grated ginger (save juice)
3 cloves garlic finely minced
salt, pepper, and cayenne pepper for dusting meat
1tsp- 1tbsp oil depending on how many veggies you add in.

Veggie Fix ins of your choice. I used:
2 stalks chives chopped
1 red bell pepper chopped
1 small carrot sliced
1 small onion

Directions: 
1.  Lightly dust meat with salt, pepper, and cayenne pepper on both sides. Pat down spices with hands or backside of a spoon into meat.
2. In a tupperware, add lime juice, brown sugar, soy sauce, ginger, and garlic.  Mix well.
3.  Add Chops.  Coat thoroughly using hands or spoon and later compress meat as much as you can into liquids.
4.  Store in fridge for a minimum of 4 hours or overnight (this is the most flavorful route).
5.  Before cooking, thaw out meat to room temp.  drain from juice (reserve for later). Slice into thin slices.
6.  heat a non stick pan high heat. add oil to coat pan. add meat in a single layer with gaps in between. This helps moisture escape, allowing for meat to brown.
7. don't stir until meat is 3/4 cooked. you will see the pink on the meat slowly turn an opaque color. stir fry for 1 more min. on high heat until juices have caramelized. Move to a bowl.
8. Without washing pan, add a drizzle of oil. stir fry veggies for desired consistency (I like mine crunchy so I only stir fry for 2 min on high heat).  Add in marinade and boil for three min. on high heat.
9.  Best served over white rice.
10. Enjoy!