Cantonese Pork Chops
Bring the vibrant flavors of Cantonese cuisine to your table with this irresistible recipe for Cantonese Pork Chops! Featuring tender, bone-in pork chops marinated in soy sauce and Shaoxing wine, lightly coated in a crisp, golden batter, and smothered in a savory and tangy sauce made with ketchup, oyster sauce, garlic, and onions, this dish delivers a perfect balance of sweet, sour, and umami. With just 40 minutes from prep to plate, it's an easy yet impressive dinner option, ideal for pairing with steamed rice or stir-fried vegetables. Garnished with fresh green onions and simmered to perfection, these Cantonese Pork Chops are sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 1 large egg
- 0.5 cup all-purpose flour
- 0.25 cup vegetable oil
- 3 pieces garlic cloves, minced
- 1 medium onion, sliced
- 3 tablespoons ketchup
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon white vinegar
- 1 cup chicken broth
- 1 tablespoon cornstarch (slurry with 2 tablespoons water)
- 2 stalks green onions, sliced
Instructions
In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 2 teaspoons cornstarch. Add the pork chops and marinate for 15 minutes.
While marinating, prepare the batter. Beat the egg in a shallow bowl. Place the flour on a separate plate.
Coat each pork chop in flour, then dip into the beaten egg, ensuring a thin, even layer.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the pork chops for 3-4 minutes on each side until golden brown. Remove and set aside on a plate lined with paper towels.
In the same skillet, remove excess oil, leaving about 1 tablespoon. Add the minced garlic and sliced onion, sautéing until fragrant, about 2 minutes.
In a small bowl, mix the remaining soy sauce, Shaoxing wine, ketchup, oyster sauce, sugar, white vinegar, and chicken broth.
Pour the sauce mixture into the skillet with garlic and onions. Bring to a simmer and cook for 2-3 minutes.
Stir in the cornstarch slurry, a little at a time, to thicken the sauce. Adjust thickness as desired.
Return the pork chops to the skillet, spooning the sauce over them. Simmer for 2 minutes to let the flavors blend.
Garnish with sliced green onions and serve immediately. Enjoy with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
