Steve's Raspberry Pomegranate Pork Chops

I have this unique problem for a 24 year old - I can't drink my weight. Ever. I am a lost soul, founded in Prohibition and wandering around Vegas, where alcohol is more plentiful than water.

So my friend Steve and I had some extra Raspberry Pomegranate wine coolers. They've been sitting in his fridge for a while. So I decided to make them a key ingredient for today's dinner.

Steve's Raspberry Pomegranate Pork Chops (for four pork chops)
1/2 a wine cooler (we had Bartles & Jaymes Raspberry Pomegranate)
1/4 a cup soy sauce
2 garlic cloves, minced
tablespoon Sriracha hot sauce
tablespoon cornstarch
1/2 teaspoon sesame oil

1. Pound the pork chops to tenderize them a bit.
2. Mix all ingredients, cornstarch last.
3. Coat the chops evenly. Leave in marinade for 15-30 minutes in the fridge. 
4. Heat your skillet with about a tablespoon of oil. Wait until your pan is nice and hot and the oil is shimmery.
5. place porkchops in pan, bone side toward the center. Cook about 3-4 minutes. When one side is cooked, flip to the other side. Cook another 3-4 minutes, remove from pan.
6. Boil remainder of marinade as sauce for about 5 minutes. Pour over chops.
7. Serve! (or cook your veggies in the pan next :)