CINNAMON & STAR ANISE PORK CHOPS

Steps:

• 1. Mix together the salt, sugar, onion, garlic, white pepper, and soy sauces. I used two thin pieces of cinnamon.
• 2. Rinse the pork chops. You can tenderize if you like with a mallet or needle tenderizer. Add the chops to a sturdy zip lock bag. I use a needle tenderizer, both sides, not to tenderize the meat but to allow the marinade to soak into the meat.
• 3. Add the marinade, the star anise, and cinnamon to the zip lock bag, squish the chops around, mindful of the where the bones are next to the bag. Remove as much as air as you can from the bag and zip close. Place the bag in the fridge for at least 3 hours but overnight is recommended. For 3-6 hours, flip the bag once an hour.
• 4. When you are ready to cook, place the contents of the zip lock bag to a pot.
• 5. Add water to just cover the chops. Bring to a boil then reduce to a low boil, and let the chops cook until the liquid is reduced by half and the chops are tender.
• 6. Remove the chops to a dish with a slotted spoon leaving the liquid in the pot.
• 7. Mix together the cornstarch and 2 tablespoons of water to make a slurry. Whisk the slurry into the liquid and bring to a boil, whisk or stir for several minutes to slightly thicken the sauce. Remove the star anise and cinnamon sticks.
• 8. Serve the chops with rice and a vegetable on the side and spoon the sauce over the chops. (I stir fried okra, tomatoes and onion as a side dish.)