Taiwanese Pork Chops Recipes

TAIWANESE PORK CHOPS

Steps:

• With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
• Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
• In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
• Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.

TAIWANESE PORK CHOPS

Steps:

• 1. With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
• 2. Add the soy sauce, garlic, sugar, white wine, and five-spice powder to a 1-gallon zip-lock plastic bag, mix thoroughly. Place chops in the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag occasionally to ensure even marinating.
• 3. In a large skillet, heat enough vegetable oil to cover the bottom of the skillet. Remove chops from sealable bag without wiping off the marinade. Lightly sprinkle cornstarch on both sides of the chops.
• 4. Add chops to skillet; cook over medium heat, turning once, until chops are golden brown on both sides and cooked through.

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.

TAIWANESE PORK CHOPS

Steps:

• With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
• Add the soy sauce, garlic, sugar, white wine, and five-spice powder to a 1-gallon zip-lock plastic bag, mix thoroughly. Place chops in the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag occasionally to ensure even marinating.
• In a large skillet, heat enough vegetable oil to cover the bottom of the skillet. Remove chops from resealable bag without wiping off the marinade. Lightly sprinkle cornstarch on both sides of the chops.
• Carefully add chops to skillet; cook over medium heat, turning once, until chops are golden brown on both sides and cooked through.

CHINESE PORK CHOPS

Steps:

• Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender., Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

PORK CHOPS CAPRI

Steps:

• Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
• Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
• Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.

SAUCY CHINESE PORK CHOPS

Steps:

• Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

TAIWANESE PORK CHOPS

Steps:

• Make the marinade: combine all the marinade ingredients in a big bowl; mix well.
• Add in the pork chops and stir to coat evenly; let stand at room temperature for 20 minutes or cover and refrigerate for up to 4 hours.
• Make dipping sauce: combine all the dipping sauce ingredients in a small bowl; mix well; set aside.
• Pour oil to a depth of 1 inch in a 2-quart saucepan; heat to 350° F on a deep-frying thermometer.
• Working in batches, remove pork chops from marinade, drain briefly, and dust evenly with flour, shaking off excess.
• Slide the chops into the hot oil and fry, turning once, until golden brown and cooked through, about 2 minutes on each side.
• Remove with a slotted spoon and drain on paper towels; keep warm while you cook the remaining chops.
• Arrange pork chops on a serving plate and serve with dipping sauce.