This was a great recipe! I think the grilling option is probably better than the skillet option. I did it in the skillet and I had a lot of splattering and smoke. It got done a lot faster than the instructions, too (5 minutes on side 1 and 3 minutes on side 2). I used Football Forever's suggestion about the ginger paste, but with rice wine vinegar instead of cider vinegar: 1/4 tsp. dried ginger and 1/4 tsp. rice wine vinegar. Otherwise, I followed the recipe exactly. In the future I would make more marinade (it just barely covered the pork) and marinate it for a longer time (the marinade flavor was very subtle). I am also going to try SCC's suggestion and broil them in my mini-oven to reduce the smoke and splattering, but I don't know if I will still get the wonderful seared top and bottom. This method really made even boneless pork chops juicy and, as the name states, succulent. I haven't ever had boneless pork chops this wonderful: they are always boring and bland, which is why I usually use bone-in pork chops instead. Finally, it was extremely easy to make! There are absolutely no cons with the recipe other than the smoke and splattering, and those would definitely not occur on the grill. Thanks for the great recipe!
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This was a great recipe! I think the grilling option is probably better than the skillet...