Recipe by Xexe
Jing Tu means capital city in Chinese, which is Beijing the home of this tasty dish. This recipe is from Martin Yan's cookbook. If you can't find 1/4 inch thick pork chops buy them thicker and pound them.
Top Review by EdsGirlAngie
Delicious and easy weeknight supper! I made 3 chops but used the same amount of ingredients for the marinade and sauce ... I wasn't sure which wine to use, so I just used a red, and I didn't have sweet and sour sauce so I used 3 tbsp. 100% fruit apricot preserves + 1 tbsp. cider vinegar. Since my chops were about 3/8" thick, I cooked them a little longer (and I think they marinated a little longer, too), and they were tender and juicy with a wonderful flavor. I made them for my fiance; he really, really liked them (and even though I don't really eat meat, I tried a little piece for the sake of being able to do the review). It's going to be a very popular dish around our house ... easy for me and delicious for him! Thanks for posting this, Jason!
- 2 tablespoons soy sauce
- 2 tablespoons wine
- 1 1⁄2 tablespoons cornstarch
- 6 pork chops, about 1/4 inch thick
- 1⁄4 cup ketchup
- 1⁄4 cup sweet and sour sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
Directions See How It's Made
- To make the marinade combine the soy sauce, wine and cornstarch in a bowl.
- Add the pork chops and turn to coat let stand for ten minutes. To make the seasoning sauce, combine the ketchup, sweet and sour sauce, Worcestershire sauce and sugar in a bowl.
- Place a wide frying pan over high heat until hot.
- Add the oil, swirling to coat the sides.
- Add the pork chops and cook until golden brown, about 2-4 minutes each side.
- Reduce heat to medium.
- Add the seasoning sauce; cook, stirring, until the sauce is reduced and thickens slightly, about 3 minutes.
- Serve over rice.