The Pan-fried Pork Chops My Dad's Made 100,000 Times

Method6 steps · about 40 min

1. 1

   Step 1: Pat the pork chops (1 lb) dry with a paper towel or clean kitchen towel. This will help get it ready to soak up that delicious marinade! Set the pork chops down on a sturdy cutting board. Tenderize and flatten the meat with the back of your knife or a mallet. Thoroughly pound the meat with your knife angled in one direction, then change your angle 90 degrees and pound the meat one more time to create a cross-hatch pattern. This step is important for that ideal tender texture, so your pork chops won't turn out dense and rough.

   Uses 1 lb pork chops

2. 2

   Step 2: In a medium bowl, mix the 2 tbsp oyster sauce, 1 tbsp soy sauce, optional 1 tbsp Shaoxing wine, 2 tsp sugar, 1/2 tsp black pepper and the separate 1 tbsp marinade cornstarch. Omit the wine here if avoiding alcohol. Add the tenderized pork chops from step 1 and turn to coat. Marinate for about 20 minutes in the refrigerator while preparing the aromatics.

   Marinate pork chops · 20 minUses Tenderized pork chops · 2 tbsp oyster sauce (source: Kikkoman) · 1 tbsp soy sauce (source: Kikkoman) · 1 tbsp Shaoxing wine, for marinade (optional) · 2 tsp sugar · 1/2 tsp black pepper · 1 tbsp cornstarch, for marinade

3. 3

   Step 3: While the meat is marinating, prepare the garlic (3 cloves) and ginger (1/2 oz). Smash, peel, and mince the garlic. Then slice and mince the ginger. Slice the white onion (1/2) and red onion (1/2) into 1/4-inch thick strips. If you prefer crunchier onions, you can slice them into larger pieces, or if you want them to soften more and melt into the dish, you can slice them more thinly.

   Uses 1/2 white onion · 1/2 red onion · 1/2 oz ginger · 3 cloves garlic

4. 4

   Step 4: Spread the separate 3 tbsp dredging cornstarch on a plate. Lift the marinated chops from step 2 and lightly coat both sides, dusting off excess. Discard excess dredging starch and marinade that have contacted raw pork.

   Uses Marinated pork chops · From 3 tbsp dredging cornstarch: light coating as needed; discard contaminated excess

5. 5

   Step 5: Heat a pan over high heat. Add the 3 tbsp cooking oil to cover the base, let it heat, then gently lay in the coated chops from step 4. Immediately reduce to medium. Fry the first side for about 4–5 minutes, until golden, then flip.

   Uses Lightly starch-coated pork chops · 3 tbsp cooking oil

6. 6

   Step 6: Fry the second side for about 2–3 minutes. Move the chops towards the sides and add the prepared ginger, garlic and both onions from step 3 underneath them. Cook the aromatics for about 2–3 minutes. Sprinkle garlic salt gradually to taste from the 1 tsp supply; reserve any unused clean salt. Add the separate 1 tsp finishing Shaoxing wine, or use a little water or broth instead for an alcohol-free finish. Immediately cover and turn off the heat. Leave covered for 2–3 minutes. Check that the centre of the pork reaches 63°C/145°F; if needed, return the covered pan to gentle heat until it does. Let the chops rest for at least 3 minutes after reaching that temperature. Give the onions a final stir, make a bed of them on a plate, and nestle the chops on top.

   Uses Chops fried on the first side and flipped · Prepared ginger, garlic and sliced white/red onions · Garlic salt added gradually to taste from 1 tsp supply; reserve unused · 1 tsp Shaoxing wine, for finishing · Water or broth, for alcohol-free finishing, as needed