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.
- 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.