Hong Kong pan fried pork chops are a dish that truly sings with flavor and texture, a comforting hug on a plate. I remember the first time I tried them at a little restaurant tucked away in a bustling Chinatown market; the aroma alone was intoxicating – savory, sweet, and deeply aromatic. The chops themselves were unbelievably tender with just the right amount of chew, coated in a glossy, sticky sauce that made me want to lick the plate clean. It felt like a culinary revelation, a far cry from the dry, bland pork I’d sometimes ended up with. This recipe has become my go-to for a truly satisfying meal, and it’s almost as easy as making a batch of simple French toast roll-ups. Let’s get cooking!
Why You’ll Love This Hong Kong Pan Fried Pork Chops
- Incredible taste: Savory, sweet, and deeply aromatic glaze coats tender pork.
- Quick prep: Ready in about 20 minutes of active prep time.
- Budget-friendly: Uses common ingredients that won’t break the bank.
- Family-friendly: Even picky eaters will devour these juicy chops, just like they would an easy blueberry French toast roll recipe.
- Healthy-ish: A great source of protein, and you can adapt it for a healthy blueberry French toast roll recipe.
- Versatile: Perfect for a weeknight dinner or a special Sunday meal.
- Impressive results: Looks and tastes like restaurant-quality food.
- Flavorful marinade: Tenderizes the pork and adds a deep savory base.
Ingredients for Hong Kong Pan Fried Pork Chops
Gathering these ingredients is the first step to creating these delicious Hong Kong pan fried pork chops. Just like preparing for homemade blueberry French toast rolls, having everything prepped makes the cooking process smooth. You’ll need:
- 1 lb boneless pork chops (about 1/2” thick) – pounding them slightly helps tenderize the meat.
- Marinade:
- 1 tablespoon Shaoxing wine – adds depth of flavor.
- 1 tablespoon light soy sauce – for that essential savory umami.
- 1 teaspoon sugar – balances the saltiness.
- 1/4 teaspoon baking soda – a secret to tenderizing!
- Sauce:
- 1/2 cup chicken stock – the liquid base for our glossy sauce.
- 2 tablespoons oyster sauce – for a rich, savory, and slightly sweet glaze.
- 1 tablespoon ketchup – adds a touch of sweetness and color.
- 1 tablespoon light soy sauce – more savory goodness.
- 1 teaspoon sugar – to enhance the sweetness.
- 2 teaspoons cornstarch – to thicken the sauce to perfection.
- Stir Fry:
- 1/3 cup cornstarch – for coating the pork chops before frying.
- 2 tablespoons peanut oil (or vegetable oil) – a neutral oil that heats well.
- 1 medium red onion, thickly sliced – for aroma and a slight sweetness.
- 2 cloves garlic, sliced – essential aromatic flavor.
- 1 tablespoon ginger, minced – adds a warm, spicy kick.
- 1 tablespoon Chinkiang vinegar – provides a crucial tangy counterpoint.
How to Make Hong Kong Pan Fried Pork Chops
Making these Hong Kong pan fried pork chops is a straightforward process that delivers incredible results. It’s a bit like assembling the best blueberry French toast roll-ups – each step builds on the last for a fantastic final product. Let’s get started!
- Step 1: If your pork chops have bones, remove them. Gently pound each pork chop to flatten it slightly, not paper-thin, just enough to tenderize. Halve them lengthwise and place them in a large bowl.
- Step 2: Add the marinade ingredients – Shaoxing wine, light soy sauce, sugar, and baking soda – to the pork. Mix everything thoroughly, ensuring the pork is well-coated. Let it marinate for at least 30 minutes; this is where the magic happens for tender, flavorful pork.
- Step 3: While the pork marinates, whisk together all the sauce ingredients in a separate bowl: chicken stock, oyster sauce, ketchup, light soy sauce, sugar, and cornstarch. Stir until the cornstarch is fully dissolved.
- Step 4: Prepare to cook by transferring the marinated pork chops onto a large tray or plate. Sprinkle the 1/3 cup of cornstarch evenly over the pork, coating each piece. Gently shake off any excess starch – this helps create that lovely crispy exterior.
- Step 5: Heat 1 tablespoon of peanut oil in a large frying pan over medium-high heat. Once the oil is shimmering, carefully add the cornstarch-coated pork chops in a single layer, avoiding overlap. Cook for about 2 minutes per side until they are beautifully golden brown. Transfer the cooked chops to a plate. Add the remaining 1 tablespoon of oil if needed for the next batch.
- Step 6: Add the sliced red onion, garlic, and minced ginger to the same pan. Stir-fry for 1 to 2 minutes until the aromatics become fragrant and the onions begin to soften.
- Step 7: Give your prepared sauce a quick stir, then pour it into the pan. Stir continuously until the sauce thickens into a glossy glaze, which should only take a minute or two.
- Step 8: Return the browned pork chops to the pan. Toss everything gently to coat the pork chops evenly in the luscious sauce. This step is crucial for infusing the pork with the delicious glaze.
- Step 9: Turn off the heat. Pour in the Chinkiang vinegar and give everything a final toss to mix it in. The vinegar adds a bright, tangy finish that balances the sweetness.
- Step 10: Transfer the finished Hong Kong pan fried pork chops to a large platter. Serve them hot, either on their own or over a bed of steamed rice for a complete and satisfying meal.
Pro Tips for the Best Hong Kong Pan Fried Pork Chops
Elevate your Hong Kong pan fried pork chops with these insider tips. They’re simple tweaks that make a huge difference in texture and flavor, turning a good dish into an unforgettable one.
- Don’t skip the baking soda in the marinade; it’s the secret to incredibly tender pork.
- Ensure your pan is hot before adding the pork chops to get that perfect golden-brown sear.
- Taste and adjust the sauce before adding the pork back in – a little more sugar or vinegar can make all the difference.
- If you don’t have Chinkiang vinegar, rice vinegar is a decent substitute, though it won’t have the same depth.
What’s the secret to perfect Hong Kong Pan Fried Pork Chops?
The real secret lies in the baking soda marinade, which tenderizes the pork beautifully. Combined with the slightly chewy texture from the cornstarch coating and the balanced sweet-and-savory glaze, it creates that signature Hong Kong pan fried flavor that’s as comforting as a batch of sweet blueberry French toast rolls.
Can I make Hong Kong Pan Fried Pork Chops ahead of time?
Yes, you can marinate the pork chops up to 24 hours in advance. Store them covered in the refrigerator. You can also prepare the sauce mixture ahead of time. However, coating the pork in cornstarch and cooking should be done just before serving for the best texture.
How do I avoid common mistakes with Hong Kong Pan Fried Pork Chops?
A common mistake is overcrowding the pan, which steams the pork instead of searing it. Cook in batches. Another pitfall is overcooking; watch the pork closely to keep it juicy. Lastly, ensure your sauce is properly thickened before adding the pork back to prevent a watery finish.
Best Ways to Serve Hong Kong Pan Fried Pork Chops
These flavorful Hong Kong pan fried pork chops are incredibly versatile and pair beautifully with a variety of sides. For a truly authentic Hong Kong experience, serve them over fluffy steamed white rice, allowing the glossy sauce to soak in. You can also present them alongside a simple stir-fried vegetable medley, like bok choy or gai lan, for a balanced meal. If you’re looking for a slightly unconventional but delightful pairing, think of them as a savory counterpart to something sweet and cinnamon-spiced, much like you might enjoy cinnamon blueberry French toast rolls for a brunch treat.
Nutrition Facts for Hong Kong Pan Fried Pork Chops
Here are the estimated nutritional details per serving for these delicious Hong Kong pan fried pork chops. This recipe makes about 4 servings, offering a satisfying and flavorful meal.
- Calories: 419 kcal
- Fat: 28.1 g
- Saturated Fat: 9.1 g
- Protein: 20.3 g
- Carbohydrates: 19.5 g
- Fiber: 0.9 g
- Sugar: 5.4 g
- Sodium: 818 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Hong Kong Pan Fried Pork Chops
Leftover Hong Kong pan fried pork chops are a fantastic treat to enjoy later! Once cooked, let them cool completely before storing. For the best quality, place them in an airtight container. They’ll keep well in the refrigerator for about 3 to 4 days. If you need to store them longer, freezing is a great option. Wrap individual portions tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Reheating is simple: for the fridge leftovers, a quick sauté in a pan with a little oil or a short stint in the oven at 350°F (175°C) will revive them beautifully, much like you might reheat quick blueberry French toast rolls to enjoy that fresh-from-the-pan taste.
Frequently Asked Questions About Hong Kong Pan Fried Pork Chops
What are Hong Kong Pan Fried Pork Chops?
Hong Kong pan fried pork chops are a popular dish known for their tender, juicy texture and a rich, savory-sweet glaze. Unlike Western-style pan-fried pork chops, these are often marinated with ingredients like baking soda and Shaoxing wine to ensure maximum tenderness, and then coated in cornstarch before frying for a slightly crisp exterior that holds the flavorful sauce beautifully. They’re a staple in many Hong Kong-style eateries.
Can I make Hong Kong Pan Fried Pork Chops vegetarian or vegan?
Absolutely! You can adapt this recipe by using firm or extra-firm tofu or tempeh instead of pork. Press the tofu well to remove excess water, cut it into chop-like pieces, and then marinate and coat it just as you would the pork. The sauce ingredients are already suitable for a vegan diet, provided you use a vegan oyster sauce substitute if needed. It’s a great way to enjoy similar flavors, much like you might find in a sweet blueberry French toast roll recipe.
Why are my Hong Kong Pan Fried Pork Chops tough?
Tough pork chops often result from overcooking or improper tenderizing. Ensure you pound the pork slightly to break down muscle fibers. The key is the baking soda in the marinade, which significantly tenderizes the meat – don’t skip it! Also, be careful not to overcook them in the pan; they only need about 2 minutes per side until golden brown before being finished in the sauce.
What are good side dishes for Hong Kong Pan Fried Pork Chops?
These flavorful chops pair wonderfully with steamed white rice, which absorbs the delicious sauce. Stir-fried greens like bok choy, gai lan, or snap peas add a fresh, crisp contrast. For a heartier meal, consider a simple noodle dish or even some fried rice. The savory notes also make them a surprisingly good pairing if you were to imagine them alongside something sweet, perhaps even like a side of cinnamon blueberry French toast rolls for a unique brunch experience.
Variations of Hong Kong Pan Fried Pork Chops You Can Try
Looking to switch things up? These Hong Kong pan fried pork chops are wonderfully adaptable. You can easily create delicious variations to suit different tastes and dietary needs, much like how you can transform a basic French toast recipe into kid-friendly blueberry French toast rolls. Here are a few ideas to get you started:
- Spicy Kick: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the marinade or sauce for a pleasant heat that complements the savory glaze.
- Lemon-Herb Flavor: Incorporate lemon zest into the marinade and add a squeeze of fresh lemon juice along with the Chinkiang vinegar for a brighter, more citrusy profile.
- Air Fryer Method: For a slightly different texture, coat the marinated pork chops in cornstarch and air fry at 400°F (200°C) for about 8-10 minutes, flipping halfway, until golden. Then toss with the prepared sauce.
- Chicken or Tofu Alternative: Substitute chicken breast or firm tofu for pork chops. Adjust cooking times accordingly – tofu will need less time to cook through.
Glorious Hong Kong Pan Fried Pork Chops 20 Min
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Adaptable
Description
Chewy edges, juicy and tender center, with a savory and sweet glaze that is full of aroma, these Hong Kong-style pan-fried pork chops are a comforting dish perfect for Sunday dinner or a weeknight meal.
Ingredients
- 1 lb boneless pork chops (about 1/2” thick)
- Marinade:
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- Sauce:
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon ketchup
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- Stir Fry:
- 1/3 cup cornstarch
- 2 tablespoons peanut oil (or vegetable oil)
- 1 medium red onion, thickly sliced
- 2 cloves garlic, sliced
- 1 tablespoon ginger, minced
- 1 tablespoon Chinkiang vinegar
Instructions
- If using bone-in pork chops, remove any bones attached to the meat. Pound each piece to slightly flatten the piece with a meat tenderizing hammer or the back of a knife. Halve the pork chop lengthwise and transfer to a big bowl.
- Add the marinade ingredients to the pork pieces. Mix well and let marinate for 30 minutes.
- Mix all the sauce ingredients together in a medium-sized bowl.
- When ready to cook, transfer the pork chops onto a big tray or plate. Coat with cornstarch as evenly as you can. Shake off excess starch.
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Cook the Hong Kong pan fried pork chops in batches by adding them to the pan without overlapping. Cook until golden brown on each side, about 2 minutes per side. Once done, transfer the pork chops to a plate. Add more oil if needed when cooking the remaining Hong Kong pan fried pork chops.
- Add the remaining 1 tablespoon of oil, the red onion, garlic, and ginger. Stir fry for 1 to 2 minutes so the onions soften.
- Stir the mixed sauce again and pour into the pan. Stir to mix well until the sauce just starts to thicken.
- Add back the cooked pork chops. Toss to coat everything evenly, about 1 minute.
- Turn off the heat and pour in the Chinkiang vinegar. Toss again to mix well.
- Transfer everything to a large platter. Serve hot by itself or over steamed rice as a main course.
Notes
- The goal of pounding the meat is to tenderize it while giving it a bit more surface area, not to flatten it like a cutlet.
- To make this dish gluten-free: Use dry sherry instead of Shaoxing wine. Use tamari to replace light soy sauce. Ensure to use a gluten-free oyster sauce.
- Substitutes for Chinkiang vinegar include rice vinegar, cider vinegar, or distilled vinegar. The vinegar adds brightness and balances the sweetness. The dish tastes good even without vinegar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Pan-fried
- Cuisine: Hong Kong
Nutrition
- Serving Size: 1 serving
- Calories: 419 kcal
- Sugar: 5.4 g
- Sodium: 818 mg
- Fat: 28.1 g
- Saturated Fat: 9.1 g
- Carbohydrates: 19.5 g
- Fiber: 0.9 g
- Protein: 20.3 g
- Cholesterol: 73 mg
