Chinese

Peking Pork Chops

Name: Peking Pork Chops
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Pork chops (bone-in or boneless, pounded to 1/2-inch thickness); 1/2 cup Cornstarch (for dredging); 3 tbsp Ketchup; 2 tbsp Rice vinegar; 2 tbsp Brown sugar; 1 tbsp Worcestershire sauce; 1 tbsp Soy sauce; 1/2 cup Water; Frying oil

Sweet and tangy crispy pork chops.

35 minutes

Serves 3

Dinner

Contains common allergens

Fish Seafood Soy Wheat

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Instructions

6 steps

1
Tenderize and Batter: Use the back of a cleaver to pound the pork chops to break down the fibers. Cut into bite-sized strips. Toss the strips thoroughly in the cornstarch until heavily coated.

2
Shallow Fry: Heat 1/2 inch of oil in a heavy skillet or wok to 350°F (175°C). Shallow fry the pork pieces in batches for 3-4 minutes per side until deeply golden and crispy. Drain on a wire rack.
3
Mix the Sauce: In a bowl, whisk together the ketchup, rice vinegar, brown sugar, Worcestershire sauce, soy sauce, and water.
4
Simmer the Glaze: Drain the oil from the wok. Pour the sauce mixture in and bring to a rapid boil over medium heat. Let it reduce for 3-5 minutes, stirring frequently, until it becomes a thick, sticky syrup.
5
Toss to Coat: Add the crispy fried pork chops back into the wok. Toss rapidly for 30-45 seconds to thoroughly glaze every piece of meat.
6
Garnish: Serve immediately, optionally garnished with thinly sliced scallions or sesame seeds, alongside steamed rice.

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