Pan-Fried Pork Chops
Ingredients: Pork Chops, Oyster Sauce, Light Soy Sauce, Shaoxing Rice Wine, Sugar · 45 min cook time · 650kcal · ₩9,350
Ingredients
400g Pork Chops, 2tbsp Oyster Sauce, 1tbsp Light Soy Sauce, 1tbsp Shaoxing Rice Wine, 2tsp Sugar, 0.5tsp Black Pepper, 1tbsp Cornstarch, 3cloves Garlic, 15g Ginger, 0.5ea Red Onion, 3tbsp Cornstarch (for coating), 3tbsp Oil, 1tsp Garlic Salt, 1tsp Cooking Wine (for finishing)
Instructions
1. Pat the pork chops dry by squeezing and patting them. This helps them soak up the marinade better.
2. Tenderize the pork chops by pounding them with the blunt side of a knife or a meat mallet. Create a cross-hatch pattern by turning the meat 90 degrees and continuing to pound. Do not pound so hard that the meat becomes mushy.
3. Prepare the marinade by mixing 2 tbsp of oyster sauce, 1 tbsp of light soy sauce, 1 tbsp of cooking wine (Shaoxing rice wine recommended), 2 tsp of sugar, 1/2 tsp of black pepper, and 1 tbsp of cornstarch in a bowl. Mix well.
4. Add the pork chops to the marinade. Squeeze and massage the marinade into the meat for about 5 minutes to ensure it's well-combined and absorbed.
5. Let the pork chops marinate for 15-20 minutes. Set aside.
6. Prep the aromatics: lightly crush, peel, and mince 3 cloves of garlic.
7. Julienne 1/2 oz of ginger by cutting roughly 1/8-inch slices, then laying them flat and slicing into thin strips.
8. Slice red onion halves into 1/4-inch slices.
9. Lightly coat the marinated pork chops in about 3 tbsp of cornstarch. This creates a crispy exterior and locks in juices.
10. Heat a pan on the highest heat for 2-3 minutes. Add 3 tbsp of oil. If using a non-stick pan, add oil first, then turn on the heat. Once the oil starts to smoke, turn the heat down.
11. Turn off the heat and place each pork chop into the pan. Once all pork chops are in, turn the heat back to medium.
12. Pan-fry the pork chops for about 6-7 minutes until a golden brown crust forms. Flip them over.
13. Continue frying for another 4-5 minutes. Flip them again.
14. Cook for about a minute after the second flip. Create a well in the pan and add the ginger and garlic. Then add the onions, ensuring they get to the bottom of the pan.
15. Add about 1 tsp of garlic salt and 1 tsp of cooking wine. Turn off the heat and cover for about a minute to let the flavors meld.
16. Remove the lid. Stir the onions, ginger, and garlic together with the pork chops. Plate and serve.
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