When it comes to cooking pork chops, there’s a fine line between achieving a succulent, flavorful masterpiece and ending up with dry, tough meat.
In this recipe, ensure that your pork chops emerge tender and packed with delicious flavors.
The Importance of Proper Cooking:
Unlike steak, which can be enjoyed at various levels of doneness, pork must be cooked thoroughly to ensure it’s safe to eat.
However, this presents a challenge because even a few minutes can make the difference between moist, tender pork chops and dry and tough ones.
The Right Thickness Matters:
Before you even start cooking, consider the thickness of your pork chops. You will have better results if the pork chops are about 1.5cm thick.
The Secret Weapon: Cornstarch Coating
To prevent overcooking and tough pork chops, try this simple trick: coat them with cornstarch.
It acts as a protective layer, locking in moisture and giving it a delightful, smooth texture.
This tender flavourful pork chop recipe promises easy and delivers on that promise.
Give this recipe a shot and enjoy a tasty meal!
- 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
- 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.