Shanghai Style Pork Chops
Tender, crispy, and packed with bold flavors, Shanghai Style Pork Chops are a tantalizing blend of savory and sweet that’s sure to impress your taste buds. Marinated in a fragrant mix of soy sauce, Shaoxing wine, ginger, and garlic, the pork chops are then lightly coated in a cornstarch-flour mixture before being pan-fried to golden perfection. A luscious sauce made with ketchup, rice vinegar, and honey is drizzled over the chops, adding the perfect balance of tangy and sweet. Finished with a sprinkling of sesame seeds and fresh scallion slices, this dish is as visually stunning as it is delicious. Pair with steamed rice or crisp vegetables for an authentic, restaurant-quality meal you can enjoy at home. Perfect for weeknight dinners or entertaining guests, this easy-to-follow recipe delivers the flavors of Shanghai in just 35 minutes.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 0.5 cup vegetable oil
- 3 tablespoons ketchup
- 3 tablespoons rice vinegar
- 3 tablespoons water
- 1 tablespoon honey
- 1 tablespoon white sesame seeds
- 2 pieces scallions (sliced)
Instructions
Place the boneless pork chops between two sheets of plastic wrap and lightly pound them with a meat mallet or rolling pin until they are about 1/2-inch thick.
In a large bowl, mix together soy sauce, Shaoxing wine, sugar, ginger, and garlic. Add the pork chops to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
In a shallow bowl, combine the cornstarch and flour. Remove the pork chops from the marinade and lightly coat each piece in the cornstarch-flour mixture. Shake off any excess coating.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the pork chops in batches, cooking for about 3-4 minutes per side, until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
In a small saucepan, combine ketchup, rice vinegar, water, and honey. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Drizzle the sauce over the fried pork chops, ensuring an even coating. Sprinkle with sesame seeds and garnish with sliced scallions.
Serve immediately with steamed rice or blanched vegetables for a complete meal.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 9.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 492 mg | 10% | |
*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.
