Chinese Pork Cutlet in Tomato Sauce

This is a special one wok recipe from Grandma Helen and one of grandpa’s favs. The sauce tastes like a savory ketchup gravy and would work well with chicken also.

My husband cooked this tonight with thin bone in pork chops (about 1/4-inch) and it is a KEEPER!

*If you use bone in pork chops. Cut a small slit through the curved edge (opposite side of the bone) so it won’t curl when it cooks.

Garlic Roasted Brined Pork Loin

Garlic Pork Loin 3 Ways - Olive Oil (simple), Dijon Mustard (savory), Raspberry Jam (sweet)

Pork loins are a blessing and a curse

The blessing is that they look impressive, are fairly inexpensive and when dressed up they give off an aurora of extravagance.

The curse is that they are very lean (this could also be a blessing to some) and are prone to dry out (clearly a curse) when cooked.

The fix...

Brine it overnight with a simple mix of salt, sugar and water. This easy step will insure that your pork loin is flavorful and juicy every single time! 

With that said, Brining is not an option, it’s an absolute must!