Chinese Style Pork Chops Recipes

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 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:

• Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
• To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
• Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

Steps:

• Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

Steps:

• Pound pork chops to thin them a bit; combine next five ingredients and marinate the chops in the mixture for 30 minutes, then drain.
• Dredge pork chops with cornstarch.
• Heat oil in a wok or skillet; fry chops until golden brown; cook about 5 minutes each side.
• Drain on paper towel.
• Place on a platter and garnish with cilantro.

Steps:

• Marinate the chops in a mixture of the soy sauce, garlic, scallions, ginger, sesame oil and pepper for two hours at room temperature.
• Heat the peanut oil in a skillet large enough to hold the chops comfortably, remove them from the marinade and brown them for three to four minutes on each side. Add the wine, hoisin sauce and remaining marinade, scrape up the cooking juices, cover and cook over medium heat for about five minutes, or until the pork is done. Be careful not to overcook the meat or it will be tough.
• Place the chops on heated plates and spoon the sauce over the top.

Steps:

• Spray slow cooker with non-stick cooking spray and add pork chops to the bottom of the slow cooker.
• Top pork chops with onions.
• In a medium-sized bowl, mix together ketchup, brown sugar, soy sauce, water, garlic, and ginger and pour over pork chops.
• Cook on low heat for 3-4 hours or until meat is fall-apart tender.
• Serve over warm rice and top pork chops with sesame seeds and sliced green onions (optional).

Steps:

• Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender., Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.