Asian Marinated Pan Fried Pork Chop

by Angie Liew

 

Sometimes the best food is really the simplest.  There are many ways of preparing pork chops, but the way we have our pork chops most frequently is with a simple marinade and pan frying them.  Of course tenderizing the pork chops is of utmost importance to enjoy tender, moist and juicy pork chops.
 
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Asian Marinated Pan Fried Pork Chop
By Angie Liew of Huang Kitchen
Sometimes the best food is really the simplest. There are many ways of preparing pork chops, but the way we have our pork chops most frequently is with a simple marinade and pan frying them. Of course tenderizing the pork chops is of utmost importance to enjoy tender, moist and juicy pork chops.
Ingredients
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Change Servings?
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Instructions
  1. Rinse pork chop and pat dry. Tenderize the pork chop by tapping with the back of a knife or cleaver.
    Rinse pork chop and pat dry. Tenderize the pork chop by tapping with the back of a knife or cleaver.
  2. Combine all seasonings and marinate the pork chop for at least 2 hours, preferably overnight.
    Combine all seasonings and marinate the pork chop for at least 2 hours, preferably overnight.
  3. Heat a pan with oil. Shallow fry the pork chop over medium high heat until cooked through and golden on both sides.
    Heat a pan with oil. Shallow fry the pork chop over medium high heat until cooked through and golden on both sides.
  4. Heat up the balance of the marinade to make as a sauce and drizzle on the pork chop if needed.
    Heat up the balance of the marinade to make as a sauce and drizzle on the pork chop if needed.
  5. Serve warm on top of a plate of white rice or noodles. Can also halved a toasted bread roll or bun and sandwiched in between as a pork chop bun.
    Serve warm on top of a plate of white rice or noodles. Can also halved a toasted bread roll or bun and sandwiched in between as a pork chop bun.
Notes

Sear the chops for 2 – 3 minutes on each side. As soon as the chops are browned, flip them. Repeat the same for the other side.

If using cast iron pan, turn off the heat once you have flipped the chops. Cast iron holds heat very well and there will be enough heat to finish cooking the meat. Cover the pan to finish cooking for thicker chops.

If using normal pan and the chops are a lot thicker, you can put a cover on the pan and let the chops finish cook for 5 minutes or so on low heat.

If you see juice oozing out of the top of the chops, it is definitely done.

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Pork chop marinated overnight …
 
 
 ….With the sauces, 5 spice powder, baking soda, cooking wine, sugar, pepper and sesame oil.
 
 
When oiled pan is hot, pan fry the pork chop.
 
 
Sear the chop about 2-3 minutes on each side …flip them when browned
 
 
Yes, it’s just that simple but the taste is so so so awesome!
 
 
 
The delicious conclusion of chewing on the pork chop can only be experienced by eating it yourself.
 
 
So …… Enjoy!

Leave a Comment

2 comments

Esther Wong June 11, 2014 - 11:48 pm

Mouth-watering….! I haven’t taken breakfast yet. Next time I cannot read your blog before taking any food lah…hahaha…Well done, Angie.

Reply
Angie Liew June 12, 2014 - 5:26 am

Thanks for your comment Ester, you are a source of my energy!

Reply

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