Mustard-Soy Braised Pork Chops With Celery

This recipe has some esoteric ingredients, which I happened to have in my fridge. I collect condiments. It's sad, really. The salted black beans (soybeans) are optional. If you can't find the chili-garlic paste, mince two or three cloves of garlic together with about a teaspoon or so of crushed red pepper flakes. One might also use cabbage instead of celery.

• Ready In: 1 hr 5 mins
• Serves: 5-6

Ingredients

• 1  lb  boneless sirloin pork chop, about 3/4 - 1 inch thick
• 7 -8  celery ribs, chopped into 2 inch bias cuts
• 3  tablespoons soy sauce
• 1  tablespoon mustard (i use whole grain Dijon)
• 1⁄2-1  tablespoon  chili paste with garlic (available in Chinese markets and some grocery stores)
• 1  tablespoon oyster sauce
• 1  teaspoon  sesame oil
• 1  teaspoon rice vinegar
•  vegetable stock

Directions

1. Season the pork chops with very little salt and considerably more black pepper, and sear in a medium saute pan over medium high heat for 2 minutes per side.
2. In a bowl or measuring cup, whisk the soy sauce, mustard, chili-garlic paste, oyster sauce, sesame oil, and salted black beans into the vegetable stock.
3. Pour the seasoned stock into the pan with the seared pork chops, bring to a low boil and lower the temperature to as low as the stove will allow.
4. Add the celery and simmer for 1 hour.
5. Serve in a bowl with plain white or brown rice.