Cantonese Pork Chops Recipes

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

Steps:

• Tenderize meat pork with a meat mallet. If you're short on time, pound to at least 1/4 inch thickness or thinner.
• Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes. (I've marinated it as long as 1 day and as little as 10 minutes.).
• Just before frying, pour cornstarch on top of pork and stir into marinade.
• Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

Steps:

• In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
• Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
• Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
• Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
• Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

Steps:

• In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.

Steps:

• Grease a baking dish.
• In a shallow dish, combine breadcrumbs, flour and seasoning salt (or regular salt) pepper and garlic powder.
• Dip the pork chops in milk, then into breadcrumb mixture.
• Brown in hot oil on both sides; drain fat.
• Place the pork chops in prepared baking dish.
• To make the sauce: In the same frypan sauté onion and garlic for about 5-6 minutes.
• Add in tomatoes with juice, and remaining ingredients (with green pepper) bring to a boil, and simmer about 15 minutes.
• Mix cornstarch with cold water.
• Add into tomato mixture, and cook, stirring until thickened (about 5 minutes).
• Pour the sauce over the pork chops in the baking dish; toss lightly to coat the chops.
• Cover and bake in a 325°F oven for about 35-40 minutes, or until pork chops are tender.

Steps:

• Mix together bread crumbs, flour, salt, pepper and garlic powder (if using).
• Dip chops into half and half cream (or milk if using).
• Then coat the pork chops in the flour/bread crumb mixture.
• Brown in oil over medium heat; drain oil, and set the chops in a greased shallow casserole dish.
• To make the sauce: slice the onion in half lengthwise, and then slice finely to form half rings.
• Brown the onion in oil.
• In a small bowl/cup mix the cornstarch with water.
• Add in the cornstarch mixture and the tomatoes, with the remaining ingredients; mix to combine with a wooden spoon, and bring to a boil.
• Pour over the pork chops in the baking dish.
• Cover with foil and bake in a 325°F oven for about 30 minutes.

Steps:

• In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
• Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
• Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
• Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
• Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
• For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
• For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
• Toss the salad with the dressing and serve immediately.

Steps:

• First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.
• Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.
• Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it's evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.

Steps:

• Mix flour, breadcrumbs, salt and pepper in a shallow dish.
• Dip chops into milk, then into mixture of breadcrumbs, flour, salt and pepper.
• Coat well.
• Fry in oil over medium heat until chops are browned. Add more oil as needed to cook the coating on chops, otherwise the chops will have white spots from the flour.
• Drain and set aside.
• To make sauce: Cut onion in half lengthwise and slice finely to form half rings.
• Brown in oil and drippings from browning chops.
• Add tomatoes and all remaining ingredients except cornstarch and water.
• Taste as it simmers and add more ketchup, HP Sauce or brown sugar to taste.
• Bring to boil and add cornstarch/water mixture, stirring well until the sauce thickens just a little bit.
• Spray 9 X 13 casserole with non-stick spray.
• Pour enough sauce into casserole just to cover the bottom.
• Add half the chops.
• Pour enough sauce to cover the chops.
• Add remaining chops and cover with remainder of sauce.
• Cover and bake at 350 for 45 minutes or until sauce is bubbly.
• With these measurements, you get alot of sauce and will have leftovers. If you have too much sauce, let it cool, put in a freezer container or ziploc bag and freeze. Alternatively, you can 1/2 the sauce recipe.
• It freezes very well.

Steps:

• Cut tenderloins in half, lengthwise. Then cut into 1/4 inch slices. Heat oil in a large skillet and brown slices over medium low heat.
• Place pork in crockpot. Add remaining ingredients, except rice. Cook on high for 4 hours or 6 to 8 hours on low.
• Serve over hot cooked rice.

Steps:

• In a large bowl, combine the first 8 ingredients; set aside., In a large skillet, brown pork in oil in batches. Transfer to a 3- or 4-qt. slow cooker. Pour tomato sauce mixture over pork. Cover and cook on low for 7-8 hours or until meat is tender., Add pineapple; cover and cook 30 minutes longer or until heated through. Serve with rice.