Pork chops, also known as pork cutlets, are thick slices of pork typically taken from the loin section near the ribs. As one of the most common dishes in Western cuisine, pork chops are primarily prepared by pan-frying, deep-frying (like tonkatsu), or grilling. They are sometimes served with white rice as pork chop rice.Chinese-Style Onion Braised Pork Chops Ingredients: Pork chops (as needed) 1 onion Milk (as needed) Cornstarch slurry (as needed) Sesame oil (as needed) Cooking wine (as needed) Light soy sauce (as needed) Black pepper powder (as needed) Sugar (as needed) Instructions: 1. Score the connective tissue along the edges of the pork chops to prevent puffing during pan-frying.2. Lay each pork chop flat. Use a kitchen meat tenderizer hammer to pound both sides, then lightly score one side with a knife. 3. Place meat in a large bowl. Add light soy sauce, white pepper, a pinch of Sichuan pepper powder, cooking wine, and sugar. Mix thoroughly by hand, massaging each piece. Marinate for 30-60 minutes (longer is better).4. Heat a nonstick skillet over high heat. Sear the pork chops briefly at high heat until they set, then reduce to low heat for slow cooking. You may also cover the meat with a heavy lid to prevent curling and ensure even contact with the pan bottom.6. Transfer cooked pork chops to a plate. 7. After frying the pork chops, resist the urge to wash the pan immediately. Reheat the skillet and sauté onions in the same pan. This absorbs the residual pork juices, creating a wonderfully aromatic base.8. While the pork chops simmer, prepare the sauce mixture (can be made while frying): Combine ½ cup water, 2-3 tablespoons milk (or coconut milk), a pinch of black pepper, light soy sauce, sugar, cooking wine, sesame oil, and cornstarch in a bowl.
Once the onions are just tender, place most of them over the pork chops, leaving a small portion in the pan (though this step is optional). Pour in the prepared sauce mixture. When the sauce bubbles and becomes translucent, immediately spoon it evenly over the pork chops.
Ingredients for Pork Tenderloin Chops: 200g pork tenderloin chops.Marinade: Shredded mixed vegetables (carrot, onion, celery), 2 bay leaves, a pinch of black peppercorns, brandy, salt, sugar, chicken bouillon, oil, water, egg white, cornstarch, light soy sauce to taste. Side dishes: Mashed potatoes, broccoli, fresh shiitake mushrooms, carrot olives to taste. Sauce: Peach juice to taste.Additional Seasonings: Cooking oil, butter, white wine as needed. Method: 1. Marinate pork chop with shredded mixed vegetables (bamboo shoots, onion, celery), bay leaves, a pinch of black peppercorns, brandy, salt, sugar, chicken bouillon, oil, water, egg white, cornstarch, and light soy sauce.2. Heat oil in a pan. Pan-fry pork chops until browned on one side, then flip and cook until fully done. Plate. 3. For sauce: Dice canned peaches and blend with a small amount of peach juice in a blender (or mash by hand if no blender available).Set aside some diced peaches. Heat butter in a pan, sauté chopped onion until fragrant, then add heavy cream, peach puree, diced peaches, white wine, salt, and chicken bouillon powder. Stir until well combined. Finally, add softened butter and stir until smooth. 4. Toss with the prepared vegetables, drizzle the sauce over the pork chops, and serve.
Characteristics: Sweet and tangy with a rich, aromatic flavor reminiscent of Southeast Asian cuisine.
Orange-Glazed Pork Chops Ingredients: 500g pork tenderloin (cut into 4 large slices), 1 orange, 1 tsp honey, minced ginger, premium soy sauce, salt, chicken bouillon, sugar, pepper, sesame oil, cooking wine, a pinch of cornstarch.Method: 1. Pat the pork chops dry. Lightly pound with the back of a knife to tenderize. Marinate with minced ginger, premium soy sauce, salt, chicken bouillon, sugar, pepper, sesame oil, cooking wine, and cornstarch for 20 minutes.2. Peel the orange. Cut the peel into thin strips and blanch in boiling water for 5 minutes. Juice half the orange and dice the other half. Set aside. 3. Heat oil in a skillet (slightly more than usual). Pan-fry the marinated pork chops until golden brown and cooked through on both sides. Transfer to a plate.4. Add a small amount of oil to the pan. Pour in the orange juice, orange zest, orange flesh, honey, and 1 teaspoon of premium soy sauce. Stir-fry briefly. Mix 1 tablespoon of cornstarch with 5 teaspoons of water, then pour into the pan to thicken into a light sauce. Pour the sauce over the pork chops. Characteristics: Tender and fragrant pork chops with a rich orange flavor.