Chinese Pork Chops With Onions In Tangy Sauce
Tender juicy pork chops topped with tangy crunchy onions... so big in taste it's worth the effort!
Nutrition Facts
Ingredients
Instructions
Prepare the brine, and leave the boneless pork chops in it for 30 minutes.
In the meantime prepare the marinade, mixing the ingredients into a smooth paste.
Remove the meat from the brine, rinse, drain and pat dry the chops thoroughly with some paper towels.
Pound the chops gently to even thickness.
Coat each chop with the marinade and massage it evenly into the meat for 1 minute.
Add 1 tbsp of oil to seal the marinade.
Marinate for at least 1 hour in a Ziploc bag in the refrigerator. Bring to room temperature before cooking.
Cut onions into medium slices, and minced the garlic clove.
Heat 2 tbsp of oil in a frying pan on high heat.
Place the pork into the hot oil and reduce the heat to medium. Do not move the pork chops for 30 seconds to lock in the juices, and allow the crispy crust to form.
Prepare the tangy sauce in the meantime by mixing the ingredients.
Turn the pork chops over after 3 minutes or when they become golden, and fry the other side for another 3 minutes or until golden.
Transfer the cooked pork chops onto a plate and keep warm.
Add 1 tbsp of oil to the same pan at medium-high heat.
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Continue Reading at Cookingwithkenneth →Chef's Notes
1. Do not overcrowd the frying pan when frying. Overcrowding means steam generated from frying cannot evaporate quickly, and this affects the browning and crispiness of the meat.
2. Do not make too much tangy sauce. The idea is to have just enough to coat the onions lightly. Too much sauce will cause the pork chops to lose their crispiness.
3. Crunchy onions go well with the crispy pork chops, but if soft onions are preferred lower the heat to medium and sautee to desired texture.
4. Minced garlic chars easily in oil and becomes bitter, so always sautee onions first to release a little moisture onto the pan then add minced garlic.
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