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Pork Chops

pork chops

 

pork chops

pork chop

pork chop

pork chops

Pork needs to be cooked thoroughly unlike steak, thus running the risk of drying out the meat. Even a few minutes can spell the difference between moist, tender pork chops and dry, tight-textured chops.

This tender flavourful pork chop recipe promises easy and delivers on that promise. The cornstarch provides a light coating to meat that prevents overcooking and toughening the outer layers of meat and give it a soft, slippery and velvety texture.

  • You will have better results if the pork chops are about 1.5cm thick.
pork chops

Pork Chops

This tender flavorful pork chop recipe promises easy and delivers on that promise.
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Course: Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Lei
Servings 2

Ingredients

  • 2 pork chops (1.5cm thick)
  • 1 tablespoon oyster sauce
  • 2 tablespoon rice wine
  • 1/2 teaspoon sugar
  • 2 teaspoon minced garlic
  • 1 tablespoon water
  • 1 tablespoon cornflour
  • 2 tablespoon oil
  • 1 onion (sliced)
  • 1 teaspoon balsamic vinegar

Instructions

  • Whisk oyster sauce, rice wine,garlic,sugar and water together in a bowl. Add pork chops, coat with the sauce and marinade for half an hour.
  • Drain the pork chops, add cornflour to the marinade and mix well. Dredge chops in flour mixture and shake off excess.
  • Add the oil to the non-stick pan over medium-high heat. When the oil is hot, add the pork chops and cook 2 to 2.5 minutes on the each side.
  • Add the onion slices to the remaining oil and cook until onions are softened and tinged golden, add balsamic vinegar and oyster sauce (one teaspoon). serve with pork chops.
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