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1
Prepare the pork chops and extract juice from the lemon. Crush and chop the garlic cloves.
2
Place pork chops in a bowl and add crushed garlic, lemon juice, soy sauce, and ground black pepper. Mix well and marinate for at least 30 minutes, ideally 1 hour or more.
3
While marinating, slice onions into rings and prepare other ingredients.
4
After marinating, remove the pork chops and discard any attached lemon seeds, garlic pieces, and excess marinade liquid.
5
Heat a wide pan and spray with high smoke-point cooking oil. Pan-fry the pork chops over medium heat until golden brown on both sides, allowing released liquids to evaporate.
6
Add oil to the pan and sauté the small onion pieces until softened, then add the chopped garlic.
7
Return the pan-fried pork chops to the pan, add the strained remaining marinade and water.
8
Add the pork bouillon cube, cover, and simmer over low heat for about 1 hour, flipping the pork chops halfway through for even cooking. Adjust time based on chop thickness.
9
Taste the sauce and add brown sugar to balance the flavors, then season with ground black pepper.
10
Mix cornstarch with water to create a slurry and stir it into the sauce until it reaches the desired consistency—thick but not overly so.
11
Return the pork chops to the sauce and add the reserved larger onion slices as garnish. Simmer for about 3 minutes.
12
Plate the pork chops, generously pour the sauce over them along with the onions, and serve with steamed white rice.
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