This is a very simple country-style recipe, kind of like the old family standby of fried pork chops, and is quite tasty if prepared correctly. It is important not to overcook the pork or it will be dry and chewy. In Mexico, pork shoulder chops or other secondary cuts are traditional, but I’ve used pork loin here to make preparation as easy as possible. Leave any fat on the loin to help keep it moist. If your loin is very lean (and modern pork tends to be very lean), letting it sit in a brine made of 8 cups water, 2 tablespoons kosher salt, 1/2 cup plus 2 tablespoons sugar, and 1 head garlic, halved, for 2 hours will make the pork juicier and give it a nice aroma.
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