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Serves 4
Advance Preparation:
Prepare a very hot fire in a charcoal grill or preheat a gas grill
to high (or use cast iron skillet over high heat instead).
Cut the bottom and top off each tomato. Cut in half horizontally
and sprinkle with sugar on both sides. When the grill is hot, brush
grill rack with oil and place tomatoes on the rack. Grill, turning
once, for 3 to 4 minutes on each side, until charred. When cool
enough to hangle, peel and coarsely chop the tomatoes, including
the seeds.
Place a small sauce pan over medium heat. When hot, add 1 tablespoon
of the oil. When the oil is hot, add the garlic and sauté
for about 1 minute, until it begins to brown. Immediately add the
tomatoes, the 1/2 teaspoon sugar, oyster sauce, chile sauce, and
oregano and bring to a simmer. (The tomato mixture can be covered
and refrigerated for up to 8 hours before using.)
Last-Minute Cooking:
Season the pork chops with salt and pepper. Lightly dust on both
sides with flour, shaking off any excess. Place a large sauté
pan over medium-high heat. When the pan is hot, add the remaining
3 tablespoons oil. When the oil just begins to smoke, add the chops.
Cook, turning once, for 2 minutes on each side, until browned. Add
the tomato mixture and bring to a boil. Cover the pan and decrease
the heat to achieve the lowest possible simmer. Cook for 5 to 10
minutes, until the meat registers 145° on an instant-read meat
thermometer. The meat should still be slightly pink in the center.
Transfer the chops to warmed dinner plates. Spoon the sauce over
and serve at once.
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