Jing Tu Pork Chops

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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

1. To make the marinade combine the soy sauce, wine and cornstarch in a bowl.
2. 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.
3. Place a wide frying pan over high heat until hot.
4. Add the oil, swirling to coat the sides.
5. Add the pork chops and cook until golden brown, about 2-4 minutes each side.
6. Reduce heat to medium.
7. Add the seasoning sauce; cook, stirring, until the sauce is reduced and thickens slightly, about 3 minutes.
8. Serve over rice.