Sweet and Sour Pork Chops 酸 甜 生 炒 豬 排

Sweet and Sour Pork Chops 酸甜生炒豬排

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

  1. Add ginger juice and sea salt to the pork chops marinate overnight;
  2. Beat 2 eggs in a bowl and add the pork chops;
  3. Move the pork chops to a bed of flour;
  4. Add 1/4 cup of safflower oil in a heavy sauté pan over medium high heat;
  5. Brown both sides of the pork chops;
  6. Preheat the oven to 400˚F (200˚C), put the whole sauté pan in for 20 minutes;
  7. Pierce the pork chops with a knife and they are done when the juices run clear;
  8. Let the pork chops rest for 5 minutes.

For sweet and sour sauce

  1. Heat 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
  2. Add onion and cook till soft and translucent;
  3. Take it out and set aside;
  4. Add 1 tablespoon of safflower oil to the pan and sauté red bell pepper;
  5. Take it out and set aside;
  6. Add pineapple and then the ketchup mixture;
  7. When it comes to a boil add thickening sauce (cornstarch, sugar and water mixture), mix well, until it thickens;
  8. Plate with pork chops on the bottom and top with sauce, serve hot.

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