Spiced Soy-Glazed Pork Chops with Lemon

1. Prepare Pork Chops

Pat the pork chops dry with paper towels and trim any excess fat. Heat a large skillet over medium-high heat. Once hot, add the pork chops and sear them on both sides until they are golden brown. Remove the chops from the skillet and set them aside.

2. Heat Spices

In the same skillet, pour off any excess fat but leave the browned bits. Add the vegetable oil to the skillet along with the bay leaves, hot dried red pepper (if using), and whole cloves. Heat them over a medium flame just until the bay leaves change color.

3. Add Vegetables

Add the diced celery, coarsely chopped onion, sliced ginger, and peeled garlic cloves to the skillet. Fry these vegetables for about 4 to 5 minutes, or until they begin to brown slightly.

4. Return Pork Chops and Season

Return the browned pork chops to the skillet, nestling them among the vegetables. Sprinkle the ground cinnamon and ground mace over the top, then pour in the soy sauce and add the granulated sugar. Stir gently to combine, then add enough water to just cover the meat. Place the lemon slices on top of the pork chops.

5. Simmer

Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the skillet and let the pork chops cook slowly for about 50 minutes to 1 hour.

6. Serve

Once the pork chops are tender and the liquid has slightly reduced, transfer them to a serving platter. Spoon the sauce and softened vegetables over the top. Serve with plain Basmati rice and a green salad.