Honey Garlic Pork Chops

Method10 steps · about 25 min

1. 1

   Step 1: Start with 1 lb thin-cut bone-in pork chops, about 4. Remove the bones, then pound the meat evenly with a tenderizer or the back of a heavy knife until ¼ inch thick. Cut the meat into bite-sized pieces and put all the pieces in a bowl.

   Uses 1 lb thin-cut bone-in pork chops (about 4); remove bones before cutting the meat

   
2. 2

   Step 2: Add the ¼ tsp garlic powder, ½ tsp salt, 1 tbsp marinade Shaoxing wine and 1 tsp marinade sesame oil to all the pork pieces from step 1. Massage to coat and refrigerate for 15–20 minutes. Keep the cornstarch and flour separate until step 5.

   Refrigerate pork in marinade · 20 minUses All the deboned, pounded pork pieces from step 1 · ¼ tsp garlic powder for marinade · ½ tsp salt for marinade · 1 tbsp Shaoxing wine for marinade · 1 tsp sesame oil for marinade

   
3. 3

   Step 3: While the pork marinates, stir together all the sauce ingredients: 2 tbsp honey, 1 tsp light soy sauce, 1 tsp sauce Shaoxing wine, 1 tsp lemon juice, ½ tsp sauce sesame oil, 1 pinch each white and black pepper (1 pinch), and 2 tbsp water. Stir until the honey is dissolved and reserve the whole sauce.

   Uses 2 tbsp honey for sauce · 1 tsp light soy sauce for sauce · 1 tsp Shaoxing wine for sauce · 1 tsp lemon juice for sauce · ½ tsp sesame oil for sauce · 1 pinch white pepper for sauce · 1 pinch black pepper for sauce · 2 tbsp water for sauce

4. 4

   Step 4: Heat the 1 cup vegetable frying oil in a heavy-bottomed skillet over medium-high heat to about 350°F (177°C). This is the frying oil; the two sesame-oil portions are already in the marinade and sauce.

   Uses 1 cup vegetable oil for shallow-frying; reserve about 1 tbsp afterwards for garlic

5. 5

   Step 5: When ready to fry, toss all the marinated pork from step 2 with the 1½ tbsp cornstarch and 1½ tbsp flour until evenly coated. Add to the hot frying oil from step 4 in a single layer with room between pieces, working in batches if needed. Fry about 1–2 minutes per side until golden; check that the pork reaches 63°C (145°F). Transfer each cooked batch to a paper-towel-lined plate and rest at least 3 minutes before tossing with sauce. Finish frying all the pork.

   Fry pork — per side and batch · 2 minUses All the pork with its marinade from step 2 · 1½ tbsp cornstarch for coating · 1½ tbsp all-purpose flour for coating · The hot frying oil from step 4

   
6. 6

   Step 6: Turn off the heat. Carefully ladle out most of the residual frying oil from step 5, leaving about 1 tbsp in the skillet for the garlic. Set the removed oil aside safely; it does not go into the sauce.

   Uses Residual frying oil after the pork is removed; retain about 1 tbsp

7. 7

   Step 7: Return the skillet to medium heat. Add all 4 minced garlic cloves to the separately reserved tablespoon of frying oil from step 6 and fry about 1 minute until fragrant and golden.

   Fry garlic in reserved oil · 1 minUses All the approximately 1 tbsp oil retained in step 6 · 4 garlic cloves, minced, for sauce

   
8. 8

   Step 8: Pour all the mixed honey sauce from step 3 into all the garlic and reserved oil from step 7. Cook and stir until it reduces to a thin, glossy syrup that coats the back of a spoon; avoid burning the honey.

   Uses All the complete mixed sauce from step 3 · All the garlic and reserved oil from step 7

   
9. 9

   Step 9: Once every cooked pork batch from step 5 has rested at least 3 minutes, return all the cooked pork to all the reduced sauce from step 8. Toss a few times to coat. Transfer the whole dish to a plate and add the optional sliced green onion and/or ready fried garlic garnish.

   Uses All the fried pork after its at least 3-minute rest · All the reduced sauce and garlic from step 8 · Sliced green onion and/or ready fried garlic for garnish, optional

   
10. 10

    Step 10: Serve all the honey garlic pork from step 9 promptly as 4 main-dish servings. Refrigerate leftovers within 2 hours and use within 3 days, or freeze up to 1 month. Thaw frozen leftovers in the refrigerator. Reheat at 375°F (190°C) in an oven or air fryer, using the author’s 4–5 minutes as an initial guide and continuing until hot throughout (74°C / 165°F).

    Uses All the finished pork and sauce from step 9