Chinese Style Fried Pork Chops
photo by mommyluvs2cook
- Ready In:
- 4 pork chops or 4 pork tenderloin
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1 dash pepper or 1 dash five-spice powder
- 1 tablespoon minced garlic
- 1 egg
- 6 tablespoons cornstarch
- oil (for frying)
- Tenderize meat pork with a meat mallet. If you're short on time, pound to at least 1/4 inch thickness or thinner.
- Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes. (I've marinated it as long as 1 day and as little as 10 minutes.).
- Just before frying, pour cornstarch on top of pork and stir into marinade.
- Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.
Made this last night. Doubled the marinade for just 2 chops. Cooking at "medium/high" proved to be too hot. The coating burned before the chop was fully cooked. Flavor was good and meat was juicy. Sprinkling cornstarch over the chops was disastrous. Better to remove chops from marinade, add cornstarch to marinade, whisk well then put the chops back in to coat.
I made this tonight. In the marinade, I left out the salt because soy sauce has enough salt. I made a mistake and added too much 5 spice powder, The holes in the shaker were quite large. I scooped out what I could before mixing. It still came out pretty good. Also nice that it was not salty at all so next time I will add in the salt. I also added freshly grated gingerroot and a half teaspoon of sesame oil too. Will definitely make it again and marinate longer as well. Thanks Mom4Life
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