Chinese Pan-Fried Pork Chops

 Introduction

Chinese Pan-Fried Pork Chops are a simple yet flavorful dish, perfect for a quick family meal. Marinated with soy sauce, garlic, and five-spice powder, the pork chops are seared to a golden crust while staying juicy inside. This recipe balances savory, aromatic, and slightly sweet flavors, making it a favorite in many Chinese households.

Ingredients (Serves 2–3)

• 4 pork chops (about 200g / 7oz each, bone-in or boneless)

• 2 tablespoons light soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon Shaoxing wine (Chinese cooking wine)

• ½ teaspoon five-spice powder

• 1 teaspoon sugar

• 3 cloves garlic, minced

• 1 teaspoon ginger, minced (optional)

• ½ teaspoon ground white pepper

• 1 teaspoon cornstarch

• 2 tablespoons vegetable oil (for frying)

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Instructions

Step 1 – Tenderize and marinate

1. Rinse the pork chops under cold water and pat dry with paper towels.

2. Use the back of a knife or a meat mallet to gently pound the pork chops to tenderize and help the marinade penetrate.

3. In a mixing bowl, combine soy sauce, oyster sauce, Shaoxing wine, five-spice powder, sugar, garlic, ginger, white pepper, and cornstarch. Mix well.

4. Add pork chops and coat evenly with the marinade.

5. Cover and marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).

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Step 2 – Pan-fry the pork chops

1. Heat a non-stick skillet over medium heat and add vegetable oil.

2. Once the oil is hot, place the pork chops in the pan, shaking off excess marinade.

3. Fry for about 3–4 minutes per side (depending on thickness) until golden brown and cooked through.

4. If the pork chops are thick, you can lower the heat and cover with a lid to ensure even cooking without burning.

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Step 3 – Serve

1. Transfer the pork chops to a serving plate.

2. Let rest for 2 minutes to retain juiciness.

3. Serve with steamed rice, stir-fried vegetables, or a side of pickled greens.

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Tips for Best Results:

• Don’t overcrowd the pan; cook in batches if necessary to keep the heat consistent.

• For extra flavor, drizzle the leftover pan juices over the pork before serving.

• If you prefer a crispy crust, lightly coat the pork chops with flour before frying.