Fried Pork Chops Chinese Style Recipes

CHINESE FIVE SPICE PORK CHOPS

Steps:

• Arrange the pork chops in a single layer in a non-metallic baking dish.
• Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
• Using clean hands rub the mixture into the meat.
• Cover the dish with plastic wrap and chill for 2 hours.
• Preheat the oven to 325°C/160°F.
• Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
• Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.

CHINESE STYLE FRIED PORK CHOPS

Steps:

• Tenderize meat pork with a meat mallet. If you're short on time, pound to at least 1/4 inch thickness or thinner.
• Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes. (I've marinated it as long as 1 day and as little as 10 minutes.).
• Just before frying, pour cornstarch on top of pork and stir into marinade.
• Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

FRIED PORK CHOP

Steps:

• Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
• When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

CHINESE PORK FRIED RICE

Steps:

• In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

SHANGHAI-STYLE PORK CHOPS

Steps:

• Rinse the pork tenderloin and pat it dry with a kitchen towel or paper towel. Slice the pork about 2 inches thick on a 30-degree angle. Then pound the meat to about ½-inch thick using a rolling pin or the back of your knife. Be careful not to pound it too thin.
• Marinate the pork chops with 2 beaten eggs, ½ teaspoon white pepper powder, 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1½ tablespoons oyster sauce, and 1 teaspoon cornstarch. Mix everything well, and marinate for 30 minutes. (Move it to the refrigerator if you're making this in the summer months.)
• Now prepare the dipping sauce. Add 1½ tablespoons light soy sauce, 1 tablespoon black vinegar, ½ teaspoon sugar, 1 teaspoon Worcestershire sauce, 3 tablespoons water, and chili oil to taste. Stir and set aside.
• Add the vegetable oil to a deep pan for frying, at a depth of about 1 inch. Preheat it using low heat. While that's happening, quickly beat 2 eggs in a large bowl. In another bowl, add ½ cup all-purpose flour, and add 1½ cups panko to another large plate.
• Take the pork chop, lightly coat it with flour, then quickly dip it in the beaten egg. Next, dredge it in the panko to coat. Do your best to press the panko flakes into the pork chop to achieve a thick coating. Repeat until all of the pork is coated.
• Now turn the heat to medium high, and make sure the oil comes up to 350 degrees F. Fry the pork chops in batches for about 1½ minutes on each side. They're done once the crust turns golden brown. Don't over-fry the pork chops. Most people overcook their pork. They should be juicy! In between batches, transfer the pork to a wire rack or plate lined with paper towels.
• To serve, cut the pork chop in large strips, and enjoy it with the dipping sauce you prepared.

SOUTHERN FRIED PORK CHOPS RECIPE

Steps:

• Begin by making the breader.
• In a small mixing bowl, add the Flour, Corn Starch, Garlic Powder, Salt, Black Pepper and Paprika. Stir all ingredients well. Set aside.
• Prepare the egg wash next.
• Break one egg into a small low sided dish.
• Add the buttermilk. Use a fork and stir mixture well.
• Setup your dredge station for convenience.
• One at a time, dip a pork chop in the flour and coat both sides.
• Dip the chop into the egg mixture, coat both sides well.
• Lift and let any excess drip off.
• Place the chop back into the flour mixture and coat both sides and edges.
• Place about 1/2 inch of cooking oil in a skillet over medium heat.
• Test the oil before adding the chops to fry.
• Gently lower the chops into the hot cooking oil, one at a time.
• Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Don't overcrowd the skillet.
• Let the chops fry for about 6-8 minutes or until done but not over cooked.
• Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain.
• Serve warm and Enjoy.

CHINESE FRIED PORK CHOPS

Steps:

• Using a meat tenderizer or the back of a heavy knife, beat the pork chops until they are 1/4" (1/2 cm) thick. (Optional: cut 4 or 5 slits along the edge of the pork chops. This will help prevent the pork chops from curling while cooking). Spread the pork chops into a large ziplock bag (gallon bags work the best) with as little overlapping as possible. Or you can use appropriately sized tupperware containers.
• Mix the marinade ingredients in a small bowl and stir to combine. If you do not use a ziplock bag, you need to double the marinade so you have enough to cover the pork. Pour the marinade over the pork chops. Squeeze out as much air as possible from the bag and seal it. Massage the bag so that the marinade covers all sides. Marinate in the fridge for 2 to 4 hours. (*Footnote 4)
• Add 2" (5 cm) oil into a tall pan (or a fryer) that's just big enough to fit the pork. Heat the oil to 350°F (176°C) over medium-high heat. Add the sweet potato starch onto a plate and spread it into an even layer. Prepare a rack-lined tray or a plate with a paper towel.
• Remove the pork chops from the marinade but do not dry them off. One at a time, lay a pork chop into the starch and press down gently, then flip and press again. Scoop the starch around the edges and over any bare spots and press lightly so that the chop is fully coated. Shake off the excess starch from the pork.
• Gently lower the pork chop into the oil. Cook for 1 to 2 minutes, until the chop is just becoming golden brown, flipping occasionally for even cooking and color. Remove the chop and lay it on the rack or towel-lined plate. Repeat with the remaining chops. Note, the oil temperature might drop after frying. It's the best to measure the temperature after frying each chop and reheat the oil in between if needed, to produce a consistent result.
• Once all the chops are cooked, bring the oil up to 375°F (190°C). Starting with the first chop that was fried, fry the chops again for 1 minute each, until they reach a deep golden brown color. Transfer the chops to the cooling rack or a fresh paper towel again.
• Allow the refried chops to cool slightly. Then slice and serve hot as a main dish.
• To store the pork chops, let them cool completely before transferring them to a container. Store them in the fridge for up to 4 days or in the freezer for up to 2 months.
• To reheat the refrigerated pork chops, place them in a 450°F (230°C) oven until heated through, 5 minutes or so. Flip once in between. Or you can reheat them in an air fryer.
• To reheat the frozen pork chops, reheat them directly in a 350°F (176°C) oven until heated through. No thawing needed.

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

FRIED PORK CHOPS, CHINESE STYLE

Steps:

• Combine all the items to make a marinade. Trim off some of the fat from the pork chops, but not all. Place pork chops in a shallow plate or platter. Pour marinade over, turning chops several times to coat alll surfaces. Let stand for 2 hours or more. When chops are ready to fry, remove from marinade. Dry with paper towel. Heat a heavy frying pan until hot and dry. Add the vegetable. Turn heat to medium and put in pork chops to brown on one side (about 7 minutes). Turn over and fry for 10 minutes more uncovered, lifting and moving each chop once or twice to keep it from scorching, (reduce heat if necessary) Pour leftover marinade over chops, cover turn heat low, and cook for 1 minute. Remove pork chops to serving plates, pour gravy over and serve.