One easy yet tasty pork chop recipe which my niece commented 'this is really good'.
Honestly, I had the same opinion after biting at it but waited for the others to comment. I do concur with my niece's comment as I wanted to eat another piece after the first.
I suggest to marinate the meat much longer, best overnight in the fridge for the meat to absorb the flavours well. Instead of pork chops, I used pork tenderlion. I pan fried the meat slices instead of deep fried. Whichever way, the option is yours. Do increase the sauce ingredients if you prefer more gravy.
Verdict - tender, soft, juicy and tasty fried pork slices that goes well with fragrant sauce. This dish is good with rice or fried potato wedges and salad or freshly cut vegetables [zuchini and tomatoes].
Recipe Source - adapted from Hawker's Flair Simplified
600 gm pork chops
200 gm cornflour for coating before frying
1 tbsp oyster sauce
1 tsp each sugar, salt and sesame seed oil
2 tbsp plain flour
1 tbsp custard powder
1 tsp bicarbonate soda [I omit]
200 ml water
Sauce Ingredients [combine]
1 tsp curry powder
1/2 tsp salt
1/2 tbsp sugar
1 tsp light soy sauce
2 tbsp tomato sauce
1 tbsp chilli sauce
1 tsp Worcester sauce
6 tbsp water
- Cut pork chops or tenderlion into 1 cm thick pieces and lightly pound with a meat pounder to tenderise the meat.
- Add marinade, mix well and season for at least 30 minutes [or overnight].
- Coat pork chops with cornflour before frying.
- Deep fry or pan fry pork chops until brown or cooked through. Dish and drain. Place on serving platter.
- Combine sauce ingredients and cook in a wok until thick. Add in fried pork chops to coat with the sauce or pour sauce over pork chops.
- Serve immediately with salad or freshly cut vegetables.