3 TBSP cream sherry/pork chop

Tenderized pork chop (pork chop well pounded to allow marinating flavors to go in) 

2 TBSP chopped garlic in oil (per chop or 2)

¼ tsp salt

pinch pepper

soy bean cooking oil

cast iron skillet

2 TBSP cornstarch/pork chop

Add cream sherry wine to pork chop and let soak. Use butter knife to apply chopped garlic in oil to both sides of pork chop.  Add salt and pepper evenly to one side of pork chop.  Let sit for 5 minutes.  Remove pork chop from wine and dip into cornstarch (place even layer of cornstarch on plate) – wipe plate clean on both sides of pork chop.  Place ¼ cup of soy bean oil into cast iron skillet and turn heat to high.  Fry pork chop, allowing to cook on each side for 5-10 minutes at a time.  Use aluminum oil to avoid spattering of oil.  A second application of corn starch can be used if desired after frying on both sides.  Serve with rice! 

N.B.  Pork chop can be cold before frying – best for corn starch application.