Prep 10 mins
Cook 10 mins
Savory with just a hint of sweetness, this pork chop is one of my husband's favorites. It whips up in no time and served with a quickly stir-fried veggie and rice, it makes a complete meal in under 30 minutes.
- 4 pork chops or 4 pork tenderloin
- 14.79 ml soy sauce
- 14.79 ml rice wine
- 9.85 ml sugar
- 2.46 ml salt
- 0.25 ml pepper or 0.25 ml five-spice powder
- 14.79 ml minced garlic
- 1 egg
- 88.74 ml 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.
We loved this. I didn't have rice wine so I substituted sesame oil and used light brown sugar and pepper. Topped it off with toasted sesame seeds. Even my picky kids enjoyed this recipe.
These chops were delicious. Usually I make a sauce to go with pork chops but this was great without any. Served these with sautéed onions on top! Thanks!
This is easy to make, tender and flavorful. OK, the kids and I did not like the five spice flavor but my husband loved it. Thank you.