Total Time
Prep 5 mins
Cook 10 mins

A mouth watering yummy pork chop Asian style. Double the recipe, you'll want more. :)

Ingredients Nutrition


  1. Heat frying pan over medium heat.
  2. Cook meat for 2 minutes each side, or until meat is well browned.
  3. Remove meat, set aside - Keep warm -
  4. Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
  5. Cook for 3 minutes.
  6. Return the meat to pan and cook on each side for 1 minute.
  7. Simmer until the sauce thickens, and pork is cooked through.
  8. Serve with rice and greens.


Most Helpful

These are totally TDF! I don't eat pork so I used skinless, boneless chicken breasts. This recipe is the best thing that ever happened to that chicken! I din't have any Chinese wine or sherry, so I used some sweet red wine I had lying around. I also held back on the chili flakes, I have a real wuss for a BH when it comes to hot and spicy food (he's a Brit, what can I do?). This was such a quick and easy dinner last night, I'm going to be making this often! Last night I served this over some leftover couscous, talk about fusion cuisine!

Mirj March 02, 2003

Delectable! I used 6, instead of 4, cutlets and doubled the sauce amounts, except for the chili sauce or flakes. I used 1 teaspoon of chili flakes for the entire amount of sauce and the heat was just right for my family. I served this with rice and honeyed carrots. We ate well last night!

Hey Jude March 12, 2003

Thanks for posting this excellent dish. I used shoulder chops, they need longer cooking so I browned and simmered them for 40 minutes, then added all the sauce ingredients and simmered that for another 15 minutes. The only thing I added was a large crushed garlic clove, I couldn't help it! I doubled the sauce and served the pork with noodles and a plain vegetable stir-fry.

Pets'R'us March 18, 2003

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