Ingredients:
For pork chops
- 1/4 cup (60 ml) safflower oil (for high heat);
- 2 pieces 1/2” (1 cm) thick pork chops, about 1 1/4 to 1 1/2 lb (0.6 to 0.75 kg) cleaned and patted dry;
- 1 cup all purpose flour;
- 2 eggs;
- 1 tablespoon ginger juice;
- Sea salt.
For sweet and sour sauce
- 2 tablespoons safflower oil (for high heat);
- 1/2 onion, thinly sliced;
- 1 red bell pepper;
- 1 cup canned pineapple in juice;
- 2 tablespoons ketchup;
- 2 tablespoons Japanese vinegar.
Thickening sauce:
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
For pork chops
- Add ginger juice and sea salt to the pork chops marinate overnight;
- Beat 2 eggs in a bowl and add the pork chops;
- Move the pork chops to a bed of flour;
- Add 1/4 cup of safflower oil in a heavy sauté pan over medium high heat;
- Brown both sides of the pork chops;
- Preheat the oven to 400˚F (200˚C), put the whole sauté pan in for 20 minutes;
- Pierce the pork chops with a knife and they are done when the juices run clear;
- Let the pork chops rest for 5 minutes.
For sweet and sour sauce
- Heat 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
- Add onion and cook till soft and translucent;
- Take it out and set aside;
- Add 1 tablespoon of safflower oil to the pan and sauté red bell pepper;
- Take it out and set aside;
- Add pineapple and then the ketchup mixture;
- When it comes to a boil add thickening sauce (cornstarch, sugar and water mixture), mix well, until it thickens;
- Plate with pork chops on the bottom and top with sauce, serve hot.