She Strengthens

Savory Asian-Inspired Pork Chops

A Flavorful Twist on a Classic Dish

Thin, crispy-edged pork chops are a staple in many Asian cuisines, and this recipe puts a delicious Chinese spin on the classic dish. The secret to tender and juicy meat lies in the marinade, which combines the richness of soy sauce, the sweetness of sugar, and the aroma of five-spice powder.

The Marinade: A Blend of Flavors

To create the marinade, whisk together soy sauce, Chinese rice wine or dry sherry, granulated sugar, kosher salt, and five-spice powder. Add a minced garlic clove and a large egg to complete the mixture. This blend of flavors will infuse the pork chops with a depth of flavor that’s hard to resist.

The Velveting Process: A Chinese Technique

The addition of cornstarch to the marinade is a variation on the traditional Chinese technique of “velveting,” which involves coating meats before cooking to keep them tender and juicy. This step ensures that the pork chops will remain succulent even after being cooked in a hot pan.

Cooking the Pork Chops

To cook the pork chops, heat a grill pan over medium-high heat and add enough oil to come about 1/4 inch from the bottom. Once the oil starts to shimmer, add half the pork chops and cook, flipping once, until cooked through. Repeat with the remaining pork chops.

Serve and Enjoy

Serve the crispy-edged pork chops with steamed white or brown rice for a satisfying meal. With a yield of 6 servings and a total cooking time of just 1 hour, this recipe is perfect for a quick and delicious dinner.

Ingredients:

• 6 bone-in pork shoulder chops, each ¼- to ½-inch thick
• 3 tablespoons soy sauce
• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons granulated sugar
• 1 1⁄2 teaspoons kosher salt
• 1/2 teaspoon Chinese five-spice powder
• 1 tablespoon minced garlic
• 1 large egg
• 6 tablespoons cornstarch
• Canola oil, for pan-frying

Instructions:

1. Arrange the pork chops in a single layer in a shallow pan.
2. Whisk together the soy sauce, rice wine, sugar, salt, five-spice powder, garlic, and egg until combined.
3. Pour the marinade over the pork chops, cover, and refrigerate for at least 30 minutes and up to 4 hours.
4. Remove the pork chops from the marinade and pour the marinade into a mixing bowl.
5. Whisk in the cornstarch until combined and smooth.
6. Coat the pork chops evenly with the cornstarch mixture.
7. Heat a grill pan over medium-high heat and add oil.
8. Cook the pork chops, flipping once, until cooked through.
9. Serve hot with steamed rice.