Jing Tu Pork Chops
Elevate your weeknight dining with Jing Tu Pork Chops, a flavor-packed dish inspired by Chinese cuisine. These tender, bone-in pork chops are marinated in a savory blend of soy sauce, oyster sauce, Shaoxing wine, honey, and fragrant aromatics like garlic, ginger, and Chinese five-spice powder. Searing the chops to golden perfection locks in the juices, while a rich, glossy sauce thickened with cornstarch adds a luscious finish. Topped with fresh green onions and served with steamed rice or stir-fried vegetables, this 35-minute recipe is an irresistible harmony of sweet, savory, and umami flavors. Perfect for fans of quick, satisfying, and authentic Asian-inspired dishes!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon honey
- 3 minced garlic cloves
- 1 teaspoon ginger
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 sliced green onions
- 1 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 cup water
Instructions
In a medium bowl, combine soy sauce, oyster sauce, Shaoxing wine, honey, minced garlic, grated ginger, five-spice powder, sesame oil, and white pepper. Mix well to form the marinade.
Pat the pork chops dry with paper towels and use a sharp knife to make small slits along the edges to prevent curling during cooking.
Place the pork chops into the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat.
Remove the pork chops from the marinade, reserving the marinade for later. Pat the pork chops dry slightly with paper towels.
Sear the pork chops in the skillet for 3-4 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove the pork chops from the skillet and set aside to rest.
Reduce the heat to medium and pour the reserved marinade into the skillet. Add the water and bring the sauce to a simmer.
Stir the cornstarch slurry into the sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
Return the pork chops to the skillet, spooning the sauce over them to coat. Cook for another 1-2 minutes to reheat the chops and infuse them with the sauce.
Transfer the pork chops to a serving plate and garnish with sliced green onions.
Serve the Jing Tu Pork Chops hot with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.6 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 423 mg | 9% | |
*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.
