Lemongrass Pork Chops With Minted Cherry Salsa

• Lemongrass Pork
• 4 pieces pork chops
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 4 garlic cloves
• 2 tablespoons lemongrass paste
• 2 tablespoons MSG-free soy sauce
• 1 tablespoon sugar
• 2 tablespoons olive oil
• Minted Cherry Salsa
• 1 cup sweet red cherries
• 1 tablespoon white vinegar
• 1 pinch salt
• 1 pinch pepper
• 1 handful fresh mint
• 2 sprigs parsley
• 1/4 cup feta cheese

1. If pork chops are more than 1/2 inch thick, use a butcher knife to flatten by pounding. This will allow pork to cook faster. Salt and pepper the pork chops. Then mince garlic into a fine paste. Add garlic, lemongrass paste, soy sauce, and sugar to pork chops and marinade for 10 minutes.
2. Meanwhile, pit and cut cherries in half. Add vinegar, salt, and pepper. Finely chop mint and parsley then add to cherries and let marinade for 5 minutes.
3. Pan fry pork chops in olive oil on medium heat until a caramelized crust forms on the outside and the meat is cooked but juicy on the inside (approximately 3-5 minutes each side).
4. Top pork chops with minted cherry salsa, sprinkle on a bit of feta cheese, and enjoy.

pork chops, salt, cracked black pepper, garlic, lemongrass paste, soy sauce, sugar, olive oil, cherry salsa, sweet red cherries, white vinegar, salt, pepper, handful fresh mint, parsley, feta cheese

Taken from food52.com/recipes/5338-lemongrass-pork-chops-with-minted-cherry-salsa (may not work)