2To make the marinade, add 4 tablespoons of soy sauce, 4 tablespoons of Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, half a teaspoon of salt, half a teaspoon of black pepper, and 2 tablespoons of avocado oil to the baggy.
3Close the bag, leaving in the air, and mix until all the pork chops are coated.
4Release the air from the bag and set it in the fridge overnight to marinate.
5The next day, make the dipping sauce by combining half a cup of mayo, 2 tablespoons of Dijon mustard, a tablespoon of apple cider vinegar, a tablespoon of honey, a quarter teaspoon of salt, a quarter teaspoon of pepper, and half a teaspoon of paprika in a mixing bowl.
6Combine all dipping sauce ingredients until smooth and set aside.
7Drizzle some avocado oil into a pan and put the heat on high.
8Add the pork chops into the skillet in batches.
9Cook until the internal temperature reaches about 145 degrees.
10Enjoy the pork chops with or without the dipping sauce.
Ingredients
5 bone-in pork chops
4 tbsp soy sauce
4 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
0.5 tsp salt
0.5 tsp black pepper
2 tbsp favorite oil
0.5 cup mayo
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp honey
0.25 tsp salt
0.25 tsp pepper
0.5 tsp paprika
avocado oil
Equipment
baggymixing bowlpanskillet
Tips
Marinate pork chops overnight.
Cook pork chops until internal temperature reaches about 145 degrees.