These days I love frying up pork chops. I super love the nostalgic taste that comes with it, which seems to transport me back to my childhood days!
My toddler also love pork chops – be it simple soy sauce and pepper marinade, or more flavourful one like this – she loves them all!
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It’s also quite easy to make, though you might need to take note of splattering oil lol.
You would need enough oil to shallow fry it to a nicely browned color. Depending on your wok/pan size, you might need another tbsp more of oil. So do adjust accordingly.
For this easy pork chop, you can choose to shallow fry as it is, or dredge the meat in cornstarch/plain flour before frying. I actually love the floured version better – it’s crispier!
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One thing to note is that you should not “overcrowd” the pork while it is frying in the pan. If you run out of space, fry them in batches. The slices of meat should not touch each other while frying.
Or you can also bake, or air fry it!
I made the pork chops an adapted recipe from The Wokking Mum‘s awesome recipe. I first saw that the 5-spice powder was 1 tbsp, and I tried out with the exact amount of it in the recipe, but got choked by the pungent smell of the spice.
So I reduced the amount of the spice and increased a little of the garlic powder.
Glossy Chinese style pork chops which goes well with fluffy white rice or fried rice. This is a super basic recipe that grandmas could belt out, and which the kiddos would enjoy so much!
- 1 block of pork loin or lean pork
- 1/4 tsp 5-spice powder
- 1 tbsp light soy sauce
- 1/4 to 1/2 tbsp dark soy sauce
- 3/4 tsp garlic powder
- a few dashes of white pepper
- 2 tbsp oil
- Slice the block of pork horizontally into 2. And for each portion, further butterfly slice it across.
- Add in the rest of the ingredients and coat the pork well with the marinade. Set aside covered, in the refrigerator, for about 30mins to 1 hour.
- After marinating, remove pork from the fridge. Pat dry the pork and you can choose to dredge them in a plate of cornflour/plain flour for a crispy finish.
- Heat pan over medium-high heat with oil. Add 1 more tbsp if you feel it’s not enough for your pan/wok to shallow fry.
- Shallow fry for about 2 mins or until crispy brown at the sides. Turn the other side and continue frying.
- Dish up and serve while warm.
I used 1 block of pork loin from the supermarket, which I think is around 200g-250g. Do not “overcrowd” the pan with the pork slices. You might be able to fry 2 pcs at a time only, depending on the size of your pan.
You can definitely also bake/air fry these pork chops.
Blot off excess oil using kitchen paper towels after dishing up. You can also cover the meat with flour after patting dry for a crispy outside. Shake off excess and set aside for a couple of mins before shallow frying.
Recipe adapted from Wokking Mum
- Category: Dinner, Lunch, Side Dish
- Cuisine: Chinese