Thursday, October 11, 2012

Pan Fried Pork Chop Dinner

This is an essential "lunchbox" item in Taiwan.  A favorite of ours, this tender fried pork chop is usually served with rice, pickled vegetables and a soy sauce egg.  We're going to have this for dinner tonight.  

4 Pork rib chops
1 Clove garlic, crushed
1 Scallion, cut into 1" pieces
2 Tbsp light soy sauce
1 Tbsp rice wine
1 tsp sugar
1 tsp kosher salt
pinch of 5 spice
pinch of ground white pepper

Pound the pork chops to 1/4" thickness. 
Combine the remaining ingredients.  Place pork chops into a dish or zip lock bag. 
Pour marinade over pork.
Refrigerate for several hours or overnight.
About 30 minutes to an hour before cooking, add 2 Tbsp corn starch and 1/4 cup rice flour to the pork chops and make sure you coat them evenly.
Set them onto a wire rack, cover and let sit at room temperature until ready to fry.  
Heat a large heavy skillet over medium heat.  Add enough oil to fill the pan about 1/8" deep. 
Fry the pork chops until golden brown on both sides.  Let rest on a wire rack before serving.
I served the chops over rice along with wok fried pea vines and oyster mushrooms, soy sauce egg and braised bamboo shoots.  Good stuff!

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