#Fried pork chops how to

Marinating the pork chops for at least an hour before pan-frying is recommended to allow the seasoning flavors to penetrate the meat. The marinade makes the pork chops slightly wet, so cornstarch or tapioca starch is added to make it dry. Marinate with Cantonese seasoningsįor those who love Hong Kong-style pork chops, this recipe involves marinating the pork chops with oyster sauce, light soy sauce, black pepper, ginger juice, brown sugar, salt, and Chinese wine. Make sure to turn the pork chops over to pound both sides.

Avoid hitting too hard and accidentally breaking the pork chops apart. You can do this using a meat mallet or the back of a knife. It’s important to break down the connective tissue to make lean pork chops more tender when pan-frying. One way to do this is by patting them dry with a paper towel or dry cloth. It’s essential to ensure they are relatively dry before pan-frying to get crispy pork chops. To ensure the chops remain juicy and tender, I use several methods in this recipe to prepare them. When cooking pork chops, it’s important to avoid overcooking them as they can become dry and tough due to their relatively lean nature.

#Fried pork chops how to

How to make crispy, juicy, and tender pork chops As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. This recipe is worth trying if you want to try a new way of seasoning and cooking pork chops. For an added touch, serve the pork chops with a fried egg. It is a versatile dish suitable for any mealtime, including breakfast, and pairs well with plain rice or noodles. This recipe for pan-fried pork chops offers a unique twist on traditional Western preparation methods by incorporating Chinese seasonings and coatings before cooking. One recipe that stands out is pan-fried pork chops, a staple for home cooks, cafes, and eateries throughout the bustling city. I appreciate how it blends Western cooking methods and ingredients with everyday cooking.

I was born in Hong Kong and grew up in Malaysia, giving me a fondness for Hong Kong-style cuisine.