Peking Pork Chops
Crispy, golden pork chops meet a tangy-sweet glaze in this irresistible recipe for Peking Pork Chops. Marinated in soy sauce and Shaoxing wine, these bone-in pork chops are coated in a light, double-dipped crust of cornstarch and flour, then fried to perfection. The star of the dish is the vibrant Peking sauce—a harmonious blend of ketchup, rice vinegar, sugar, and garlic—thickened to a glossy finish that clings beautifully to each juicy chop. Perfectly balanced and bursting with flavor, this dish is ideal for weeknight dinners or as a showstopping centerpiece for a special meal. Serve with steamed rice or sautéed vegetables for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 large egg
- 2 cups vegetable oil
- 0.25 cup ketchup
- 3 tablespoons sugar
- 3 tablespoons rice vinegar
- 1 tablespoon light soy sauce
- 0.25 cup water
- 2 cloves garlic
- 2 teaspoons cornstarch (for sauce)
- 2 teaspoons water (for slurry)
Instructions
In a large bowl, combine 2 tablespoons of soy sauce and 1 tablespoon of Shaoxing wine. Add the pork chops and marinate for 15-20 minutes.
In a shallow dish, mix 3 tablespoons of cornstarch and 3 tablespoons of flour. In another bowl, beat 1 large egg.
Coat each pork chop in the flour-cornstarch mixture, then dip into the beaten egg, and coat again with the flour-cornstarch mixture. Set aside.
In a large skillet or wok, heat 2 cups of vegetable oil over medium-high heat. Fry the pork chops for approximately 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
In a small bowl, prepare the sauce by mixing 1/4 cup ketchup, 3 tablespoons sugar, 3 tablespoons rice vinegar, 1 tablespoon light soy sauce, and 1/4 cup water.
Mince 2 garlic cloves. In a separate small bowl, mix 2 teaspoons of cornstarch with 2 teaspoons of water to create a slurry.
In a clean skillet or saucepan, heat 1 tablespoon of the leftover frying oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the prepared sauce mixture to the pan and bring it to a gentle boil. Stir in the cornstarch slurry and simmer until thickened, about 1-2 minutes.
Place the fried pork chops on a serving plate and pour the Peking sauce over them. Serve immediately with steamed rice or vegetables.
Nutrition Facts
Calories |
5974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 538.4 g | 690% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 270.8 g | ||
| Cholesterol | 764 mg | 254% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 48.7 g | ||
| Protein | 205.3 g | 411% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 142 mg | 11% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2796 mg | 59% | |
*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.
