Chinese Style Pork Chops

This Chinese style pork chop recipe is just like the way my parents make it and I love it. As soon as the chops hit the sizzling pan, the aroma that fills the house is just irresistible. My parents always squeezed lots of ginger juice into the marinade and this is the key for making them taste so good.

Chops can be tough to chew, so to tenderise them, use the back of your knife or a meat mallet to give the pork chops a good bashing. This makes a big difference once the meat is cooked. Whenever I've been lazy and skipped adding the ginger juice or breaking up the pork chops, they just never taste as good.

I use this recipe too for the BBQ in the Summer and it always goes down a treat.

Marinade the pork chops with all the condiments and set aside. Slice the ginger and bash it with the back of the knife to release the juice, then scooping up all the ginger, use your hand to squeeze as much ginger juice out as much as possible, all over the pork.

With the left over ginger, finely chop into tiny cubes and add back to the marinade. Mix well and set aside. You don't need to marinade for extra time, they are good to go into a hot pan right away.

Fry the pork chop on high heat for 4 minutes and then flip over to the other side.

4 pork chops
2” piece of ginger
1 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
1/2tsp salt
1/2tsp garlic powder
1/2tsp white pepper
1 tsp sugar
2 tbsp cornflour
2 tbsp oil
2 tbsp oil, for frying

1) Using a teaspoon, scrap the skin off the ginger. Slice ginger and then julienne. Use the back of the knife to bash the ginger to release some of the juice. Set aside
2) Using the back of a knife or a meat mallet, smash the pork chops really well to tenderise the whole chop. Once done transfer them into a deep bowl
3) Add soya sauce, oyster sauce, shaoxing wine, sesame oil, salt, garlic powder, white pepper, sugar, cornflour and 2 tbsp of oil to the pork chop. Scoop up the ginger and using your hands, try to squeeze as much of the ginger juice all over the pork chop. Then dice all the ginger finely and add to the bowl of pork chop. Mix the chops with all the ingredients so they are well marinaded
4) Heat a frying pan on high heat and add 2 tbsp of oil. Lay all 4 pork chops in the pan and fry on high heat for 4 minutes. After 4 minutes, flip the pork chops over to the other side, turn heat down to medium and continue to fry for another 6 minutes. If you have any marinade left in the bowl, add it to the frying pan now
5) Once the pork chops are thoroughly cooked through, dish up and serve with steaming rice. It’s also great in a crusty roll to make a Macau style pork chop bun, but make sure you take the bone out first

Save this Chinese Style Pork Chops recipe for your Summer BBQ!

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