Pan-fried pork chops Hong Kong style- Easy Chinese recipe

I was born in Hong Kong and grew up in Malaysia, giving me a fondness for Hong Kong-style cuisine.

This recipe for pan-fried pork chops offers a unique twist on traditional Western preparation methods by incorporating Chinese seasonings and coatings before cooking. It is a versatile dish suitable for any mealtime, including breakfast, and pairs well with plain rice or noodles. For an added touch, serve the pork chops with a fried egg.

This recipe is worth trying if you want to try a new way of seasoning and cooking pork chops.


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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/pan-fried-... )

Ingredients A (marinade)​
500g pork chops
2 tsp oyster sauce
1 tbsp light soy sauce
1/4 tsp ground black pepper
2 tsp rice wine
1 tsp sugar
1/2 tsp salt
1 tbsp ginger juice
2 tsp cornstarch

Ingredients B (others)
4 cloves garlic, minced
1/2 inch ginger, minced
1 medium-sized onion, thinly slices
3 tbsp cooking oil
1 tbsp spring onions, thinly sliced

Method
Preparation
- Pat dry the pork chops with a paper towel or clean cloth.
- Pound the pork chops with a meat mallet.
- Combine Ingredients A in a large mixing bowl.
- Place the pork chops in the bowl and rub in the seasoning. Marinate for an hour.
- Finely mince garlic and ginger.
- Cut one medium-sized onion into thin slices.
- After marinating, coat the pork chops with cornstarch and shake off any excess.
Pan-frying
- Add the cooking oil to the hot skillet.
- Lower the heat and place the pork chop into the pan.
- Pan-fry the pork chops undisturbed over medium heat until they are no longer stuck to the bottom of the pan.
- Turn over the chops and continue pan-frying until golden brown.
- Once the pork chop turns crispy, remove them from the pan.
- Pour additional oil into the pan and heat it. Add the minced garlic and ginger, and cook until aromatic. After that, add the sliced onion and continue cooking until slightly brown.
- Put the pork chops back into the pan, positioning them on top of the layer of onions. Cover the pan with a lid, turn the heat to low, and let it steam for a short while until the pork is fully cooked inside. (This step works especially well for thicker pork chops. You can skip it if the thinner chops have fully cooked.)
- Transfer the pork chops and onions to plates. Sprinkle the thinly sliced spring onions on top to serve.


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