Oil Splatters

Menu: Onion Pork Chop Rice
DVD Playing: Pride n Prejudice
Delish rating: 60%

I planned for pork chop days before, went to the supermarket bought chops for this. I knew I need thinner chops but alas, supermarket not the best place for alternatives!

Turned out so-so. The marinating played its part to make up for the lack of flavour in the onion-tomato sauce gravy.

The thing about thick chops is the variable cooking time. I had to estimate the time pan-frying it, being careful not to blacken the outside or overcook the inside. Kel’s chop was not so cooked on the thicker meat side but he wanted to eat it anyway. *love rules – I can give him raw and he will gobble*

Another comment was rice and broccoli too dry, I should have made some sauce or gravy to make it more flavourful.

Anywayz, I think it was a good try for first time (still in denial). Next attempt should be Vietnamese pork chops, will buy thinner chops and make gravy!

If anyone tries out this recipe, let me know if you have any variations to make this taste better!

Vital Ingredients:

250 gm boneless pork chops . 1 small onion shreddedMarinade:1 tbsp light soy sauce . 1 tbsp Shaoxing rice wine . 1/8 tspn salt . 1/2 tspn sugar . 1/2 tbsp corn flour . a dash of sesame oil and pepperSeasoning:3 tbsp water . 1/2 tbsp tomato ketchup . 1 tspn light soy sauce . 2 tspn sugar . 1/2 tspn Worcestershire sauce

Cook it:

Start with dry chops, tenderize chops with the back of a chopper and blend in marinade. Leave for 15 minutes or more.Heat 3-4 tbsp oil to fry pork chops till both sides are golden. Set aside.Heat 2 tbsp oil and stir fry onion until light brown. Pour in seasoning. Put in chops and stir fry till sauce thickens.


Best with warm rice and fried egg.

Warm love,

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