SUPREME PORK CHOP

One easy yet tasty pork chop recipe which my niece commented 'this is really good'.  

Honestly, I had the same opinion after biting at it but waited for the others to comment.  I do concur with my niece's comment as I wanted to eat another piece after the first.

I suggest to marinate the meat much longer, best overnight in the fridge for the meat to absorb the flavours well.  Instead of pork chops, I used pork tenderlion.  I pan fried the meat slices instead of deep fried.  Whichever way, the option is yours.  Do increase the sauce ingredients if you prefer more gravy.

Verdict - tender, soft, juicy and tasty fried pork slices that goes well with fragrant sauce.  This dish is good with rice or fried potato wedges and salad or  freshly cut vegetables [zuchini and tomatoes].

Recipe Source - adapted from Hawker's Flair Simplified

Ingredients

600 gm pork chops 

200 gm cornflour for coating before frying

Marinade

1 tbsp oyster sauce

1 tsp each sugar, salt and sesame seed oil

2 tbsp plain flour

1 tbsp custard powder

1 tsp bicarbonate soda [I omit]

200 ml water

Sauce Ingredients [combine]

1 tsp curry powder

1/2 tsp salt

1/2 tbsp sugar

1 tsp light soy sauce

2 tbsp tomato sauce

1 tbsp chilli sauce

1 tsp Worcester sauce

6 tbsp water

1. Cut pork chops or tenderlion into 1 cm thick pieces and lightly pound with a meat pounder to tenderise the meat.
2. Add marinade, mix well and season for at least 30 minutes [or overnight].
3. Coat pork chops with cornflour before frying.
4. Deep fry or pan fry pork chops until brown or cooked through.  Dish and drain.  Place on serving platter.
5. Combine sauce ingredients and cook in a wok until thick. Add in fried pork chops to coat with the sauce or pour sauce over pork chops.
6. Serve immediately with salad or freshly cut vegetables. 
   
   

I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

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