Chinese

Serving

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

Cornstarch-dredged pork chops fried and coated in a sweet-and-tangy ketchup, rice vinegar, and Worcestershire glaze, a Chinese-American classic.

35 minutes

Serves 3

Dinner

12 min prep

19 min cook

Contains common allergens

Fish Seafood Soy Wheat

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Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

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.

Peking Pork Chops — plated and served — Serving moment. How Peking Pork Chops looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

61/100

Works for many families

Allergen-friendly 60

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 65

Pantry-friendly 51

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

490

Calories

37 g

Protein

34 g

Carbs

21 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Peking Pork Chops are a Cantonese-style dish that became popular in Hong Kong teahouse (cha chaan teng) culture, where cooks adapted the sweet-savory flavor profile of Peking duck sauce to coat crispy fried pork chops. The dish blends a Worcestershire-based Western sauce tradition with Chinese frying technique, a hallmark of Hong Kong's hybrid culinary identity. It is beloved as a comfort food that bridges generations, often appearing on family dinner tables alongside rice.

Listahan note

This version prioritizes a sticky, lacquer-like glaze built from ketchup, Worcestershire, and soy that clings to each chop without going soggy. The double-fry step is kept accessible so weeknight cooks get the crunch without a wok thermometer.

Technique cues

Pound the chops to an even thickness before frying so the interior cooks through by the time the crust turns golden, avoiding any grey, overcooked band at the center.
Let the sauce reduce in the pan until it sheets off a spoon before tossing in the chops; adding the chops too early steams them and softens the crust.
A touch of rice vinegar stirred in at the very end brightens the glaze and cuts the sweetness without making the sauce taste sour.

Kitchen flow

Parallel prep: Mix the glaze ingredients in a small bowl while the oil heats for frying; by the time the chops are fried the sauce is ready to go straight into the pan.
Make-ahead: The glaze can be mixed and refrigerated up to three days in advance; the chops are best fried and glazed just before serving to preserve the crust.
Leftover move: Slice leftover chops thin and stuff into steamed bao buns with quick-pickled cucumber for a next-day lunch that feels completely different.
Cleanup rhythm: Deglaze the frying pan with a splash of hot water immediately after plating while the glaze residue is still soft, which prevents the sugary sauce from baking onto the surface.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

bone-in pork chops

main protein

Purpose: The bone keeps the meat juicy during the high-heat fry while the fat cap renders and crisps.

Handling: Pound to about 1/2-inch even thickness and score the fat cap in a few places to prevent curling.

Adaptation: Boneless pork loin chops work but need slightly less frying time to stay tender.

ketchup

glaze base

Purpose: It provides sweetness, body, and a tomato tang that is central to the cha chaan teng flavor profile.

Handling: Use straight from the bottle; no advance prep needed.

Adaptation: A mix of tomato paste and a pinch of sugar approximates the depth if ketchup is unavailable.

Worcestershire sauce

umami depth

Purpose: It adds a savory, slightly fermented complexity that distinguishes this sauce from a plain sweet-and-sour.

Handling: Measure and combine with the other sauce ingredients before the chops go in the pan.

Adaptation: Coconut aminos plus a drop of tamarind paste give a similar layered savoriness for a soy-free version.

soy sauce

seasoning and color

Purpose: It deepens the glaze color to that signature mahogany tone and adds saltiness that balances the sweet ketchup.

Handling: Light soy sauce is preferred; dark soy can be used in a smaller amount for extra color.

Adaptation: Tamari makes this gluten-friendly without any perceptible flavor difference.

cornstarch

coating and thickener

Purpose: Dredging the chops in cornstarch before frying creates the thin, shatteringly crisp shell that holds up to the glaze.

Handling: Pat chops completely dry before dredging so the cornstarch adheres evenly.

Adaptation: Potato starch produces an even crispier crust and is a direct swap.

Technique notes

Rest the chops on a wire rack, not a paper towel, after the first fry; the rack lets steam escape from underneath so the crust stays crisp while you build the sauce.
Keep the glaze heat at medium when you add the chops back in; high heat scorches the ketchup sugars and turns the sauce bitter before it can coat evenly.
If the glaze thickens too fast and starts sticking, add a tablespoon of water or chicken stock to loosen it back to a pourable consistency before tossing.

Ingredient swaps

Gluten-free direction: Replace soy sauce with tamari and Worcestershire with a certified gluten-free brand (or coconut aminos); the flavor stays nearly identical.
Lower-sodium direction: Use low-sodium soy sauce and reduce Worcestershire by half, then finish with a squeeze of lemon to maintain brightness without the saltiness.
Weeknight shortcut: Skip the double-fry and use a cast-iron pan sear instead; you lose some crunch but gain 10 minutes and far less oil cleanup.

Serve alongside

steamed jasmine rice
stir-fried bok choy with garlic
simple corn soup
cold Hong Kong milk tea
lightly chilled lager

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate leftover glazed chops in an airtight container for up to 3 days; the glaze firms into a coating that keeps the meat moist.
Reheat in a 375 F oven on a rack for 8 to 10 minutes to restore some crispness; microwaving softens the crust significantly.

Equipment

heavy-bottomed wok or deep skillet for frying
wire rack set over a baking sheet
meat mallet or rolling pin for pounding chops

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