Commencement Chops

I'm excited to finally have my own food blog. I am a big follower of other people's food blogs, but until now, I've never documented the things I cook and eat, mainly because:
1) I infrequently cooked,
2) I usually don't document when I cook things,
both signs of a bad food blogger.

I still won't call myself a "food blogger" or "foodie," but I will officially start sharing what I've eaten with strangers on the Internet, starting with these pork chops my roommates and I made tonight following our disappointment with our school's cafeteria food.

The original recipe is from Everyday Food, a Martha Stewart Living Omnimedia production(!). We kind of changed the cooking style because we didn't know how to use the broiler on our oven, but we did know how to cook stuff in a pan on the stove. The amount of pork you want to add to the pan each time is up to you. I originally started to cook the meat in batches to get a sear on each piece, but then I got hungry and just started dumping it in and letting it cook.

The finished dish.

There always has to be a close-up shot, right?

Asian-Style Pork
Adapted from this Martha Stewart recipe.
Served 3.

• 5 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 cloves garlic, crushed
• 1 tablespoon honey
• 3 boneless pork loin sirloin chops
• Oil, for cooking
  

Cut up the pork in 1/4 inch slices.
Add the rest of the ingredients except the oil in a bowl or some sort of container, mix, and add pork.
Marinate the pork (the original recipe calls for at least 1 hour, but we ended up leaving it in its plastic box for about 45 minutes while our rice cooked).
In a pan over medium-high heat, add some oil (we used about a tablespoon), and add the pork. Cook for about 1-1.5 minutes per side.

Serve with rice for a nice, collegiate 11 o'clock dinner.