Pan fried Pork Chop with Tomato Tom Yum Sauce

Pan fried Pork Chop with Tomato Tom Yum Sauce - Easy enough to cook on a weekday evening and fancy enough to serve at a dinner party | omnivorescookbook.comThis pan fried pork chop with tomato tom yum sauce is easy enough to cook on a weekday evening, and fancy enough to serve at a dinner party.

Tomato tom yum sauce is a new discovery of mine. A creative twist on the classic Italian style tomato sauce, it’s as comforting as marinara sauce. Once you finish a batch, you’ll want to pour it on every single dish, devour it within minutes, and then use some bread to soak up any tiny bit of sauce left on your plate.

Making tomato tom yum sauce is very simple. I used Muir Glen plain tomato sauce as the foundation and added tons of fresh lemongrass, galangal, and Kaffir lime leaves.

Pan fried Pork Chop with Tomato Tom Yum Sauce - Easy enough to cook on a weekday evening and fancy enough to serve at a dinner party | omnivorescookbook.comPan fried Pork Chop with Tomato Tom Yum Sauce - Easy enough to cook on a weekday evening and fancy enough to serve at a dinner party | omnivorescookbook.com

Then I pulsed them in the food processor. One… Two… Three… Suddenly I was surrounded with the fragrance of a tropical garden after the rain. Zesty and sweet, with a clean, grassy aroma.

My first batch of tomato tom yum sauce almost didn’t make it to the stove. My husband and I started to dip tortillas chips in the sauce and snacked on them.

Pan fried Pork Chop with Tomato Tom Yum Sauce - Easy enough to cook on a weekday evening and fancy enough to serve at a dinner party | omnivorescookbook.com

Cooking Notes

There are a few approaches to pan frying pork chops on the stove. Here, I introduced an Asian approach – marinate the pork in soy sauce and coat it with potato starch. The soy sauce will season the pork, infuse a savory umami, and give it a beautiful golden color after cooking.

Pan fried Pork Chop with Tomato Tom Yum Sauce - Easy enough to cook on a weekday evening and fancy enough to serve at a dinner party | omnivorescookbook.com

Coating protein with cornstarch is a classic Asian cooking technique mainly used for stir frying, to prevent the meat from overcooking and turning dry. I found it very effective in the pan frying process too, since its goal is also to cook through less-bulky meat at high heat in a short time. Make sure you heat up the oil before adding the pork chops. The starch will create a thin crispy crust on the outer layer while keeping the pork moist and tender.

If you’re going to serve the pork chops immediately after cooking, you can place them on oil absorbing paper to get rid of some extra grease. If not, I recommend letting them rest in a strainer or on a cooking rack. It will drain some oil from the pork and keep the bottom side from turning soggy.

Making a side dish for this pan-fried pork is the easiest. You can bake some vegetables while prepping and cooking the pork, and serve them together with the tomato tom yum sauce. Our favorite side is baked eggplant. The sauce goes perfectly with it. Or you can do a quick stir fry immediately after the pork chop is cooked, while the pan is still hot.

See? You can serve a scrumptious meal in under 40 minutes!

PS. This recipe yields 4 servings of sauce. But even if you’re cooking for two, I still suggest you cook the whole batch of sauce. Did I mention it goes well with everything?

Pan fried Pork Chop with Tomato Tom Yum Sauce - Easy enough to cook on a weekday evening and fancy enough to serve at a dinner party | omnivorescookbook.comThis post was created in partnership with Muir Glen Organic. All opinions/endorsements are my own. Thanks for supporting!

5.0 from 3 reviews
Pan fried Pork Chop with Tomato Tom Yum Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Fusion, Thai
Serves: 4
Ingredients
Pork chop
  • 4 bone-in thin pork chops (about 1/2-inch or 1-cm in thickness)
  • 2 tablespoons soy sauce
  • 1/3 cup potato starch
  • 2 tablespoons olive oil
Tomato tom yum sauce
  • 1 (15-ounce / 426-gram) can Muir Glen tomato sauce (no salt added)
  • 1/4 cup chopped purple onion
  • 1/4 cup chopped lower end of lemongrass (or 2 teaspoons lemongrass powder) (*see footnote 1)
  • 1/4 cup sliced galangal (or 1 teaspoon galangal powder)
  • 4 Kaffir lime leaves (or 1/2 teaspoon Kaffir lime leaf powder)
  • 1/4 teaspoon chili powder
  • 1 teaspoon sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons freshly squeezed lime juice (generated from 1/2 lime)
  • (Optional) Chopped cilantro leaves for garnish
(Optional) Sides
  • 2 carrots, sliced
  • 1/2 small head cabbage, sliced
Instructions
  1. Combine pork chops and soy sauce in a large pan. Use a spatula to coat both sides of the pork chops with soy sauce. Let marinate for 10 minutes.
    Pan fried Pork Chop with Tomato Tom Yum Sauce Cooking Process | omnivorescookbook.com
  2. (Optional) If you’re cooking a side to serve with the pork chops, chop the vegetables for it now. I used a julienne peeler to slice the carrot very thin, for a quick stir-fry. (*see footnote 2)
  3. Add tomato sauce, purple onion, lemongrass, galangal, Kaffir lime leaves, chili powder, and sugar into a blender or food processor. Pulse a few times. Mix until the herbs are well blended into the tomato sauce. Transfer to a sauce pan.
    Pan fried Pork Chop with Tomato Tom Yum Sauce Cooking Process | omnivorescookbook.com Pan fried Pork Chop with Tomato Tom Yum Sauce Cooking Process | omnivorescookbook.com
  4. Heat the tomato tom yum sauce over medium heat until it starts to bubble. Turn to low heat, cover, and simmer for 5 minutes. Stir occasionally to prevent from burning.
    Pan fried Pork Chop with Tomato Tom Yum Sauce Cooking Process | omnivorescookbook.com
  5. When the tomato sauce reaches desired consistency, remove it from the stove. Add fish sauce and lime juice. Mix well.
  6. While simmering the sauce, prep and cook the pork chops. Spread potato starch on a large plate. Coat pork chops with potato starch and shake off any extra.
    Pan fried Pork Chop with Tomato Tom Yum Sauce Cooking Process | omnivorescookbook.com Pan fried Pork Chop with Tomato Tom Yum Sauce Cooking Process | omnivorescookbook.com
  7. Place a strainer on a big bowl. Set it near the stove.
  8. Heat oil in a large skillet until hot. Add 2 pork chops. Cook 2 to 3 minutes, until the bottom side turns golden. Flip and cook for another 1 to 2 minutes, until the juice runs clear when you poke the pork chop with a fork. Transfer the pork chop to the strainer to cool. If there is not enough oil in the pan, add another tablespoon of oil. Continue to cook the rest of the pork chops. (*see footnote)
    Pan fried Pork Chop with Tomato Tom Yum Sauce Cooking Process | omnivorescookbook.com Pan fried Pork Chop with Tomato Tom Yum Sauce Cooking Process | omnivorescookbook.com
Side
  1. For a quick side, saute cabbage and carrot immediately after cooking the pork chops. There will still be some oil mixed with pork fat in the pan, and the pan will be very hot. The veggies will be seared immediately and lightly infused with the pork flavor. Season with salt and pepper. The side dish will be ready in a minute.
Serve
  1. Right before serving, transfer the pork chops onto serving plates. Garnish with cilantro leaves. Serve warm with the tomato sauce and vegetables (or baked vegetables) on the side.
Notes
1. You don’t need to blend the ingredients if you’re using powdered spices. Simply mix everything in a saucepan and heat it up.
2.Instead of using the stir fried cabbage and carrot side in this recipe, you can use other vegetables for the stir fry (such as mustard greens, kale, cabbage, carrots, zucchini, etc). Or you can bake vegetables in the oven while preparing and cooking the pork chops. Eggplant, peppers, carrots, green beans, and potatoes will be good options for a baked side.

The nutrition facts are calculated based on 1 of the 4 servings generated by this recipe.

Pan fried Pork Chop with Tomato Tom Yum Sauce Nutrition Facts | omnivorescookbook.com

Pan fried Pork Chop with Tomato Tom Yum Sauce - Easy enough to cook on a weekday evening and fancy enough to serve at a dinner party | omnivorescookbook.com

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Share:
Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

Never Miss a Recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

19 thoughts on “Pan fried Pork Chop with Tomato Tom Yum Sauce

  1. Anne Murphy

    That sounds delightful!

    We eat all kinds of assorted canned tomatoes all winter, and I”m always looking for a new treatment for them. This is certainly new to me, and will make a wonderful change.

    Reply
  2. michele

    This recipe has so many great tips. From frying with cornstarch to using this tom yum sauce as a dip for nachos! I can’t wait to make this! Pinning to make soon!

    Reply
    1. Maggie Post author

      Thanks for sharing Michele! Definitely try out the sauce, even you don’t make the pork chop! We tried it on salad, nachos and noodles. All taste great 🙂

      Reply
  3. Helen @ scrummy lane

    I’ve never heard of tom yum sauce, but it sounds incredible – and really easy to make.

    I was so pleased to find out the cornstarch meat trick – I use it all the time now when making simple Asian dishes.

    I love how you combine Chinese ideas with western cooking, Maggie!

    Reply
    1. Maggie Post author

      I just invented it 😉 And yep, it’s super easy to make and goes great with everything!
      The cornstarch meat trick is one of my favorites and I’m promoting this idea whenever I get a chance. So glad you found it helpful 🙂
      We cook weird Chinese western dishes all the time. Today we just had chicken goulash pasta and beef tongue ginger soy sauce salad for lunch 😛

      Reply
  4. Jaga JS Segaran

    I buy all the time Tomyam sauce to make hot and sour and to add for other dishes. Since the store bought sauces are getting too much in price and the salt with too many ingredients are added to last on the shelf, I am glad I saw your idea to make home made version.

    Thank you and I am going to do the cooking this way now.

    Reply
    1. Maggie Post author

      Hi Jaga, the sauce in this recipe is different than the usual tom yum sauce. The Thai style tom yum sauce uses a special Thai spicy paste, so it’s spicer. Plus it does not contains tomato. I combined the tom yum flavor with tomato sauce, to invent a new sauce that I think goes well with meat and noodles.
      If you’re looking for an authentic tom yum sauce, please refer to these pages: http://shesimmers.com/2011/10/tom-yam-kung-%E0%B8%95%E0%B9%89%E0%B8%A1%E0%B8%A2%E0%B8%B3%E0%B8%81%E0%B8%B8%E0%B9%89%E0%B8%87-with-video.html and http://shesimmers.com/2009/06/how-to-make-tom-yam-tom-yam-101-part.html . These are for the tom yum soup, but if you skip the water, that’s basically the sauce.
      But I’d recommend you to try out this tomato tom yum sauce anyway, because it’s very tasty 🙂
      Happy cooking and have a great day!

      Reply
    1. Maggie Post author

      Hi Kathleen, I really love southeast Asian flavoring and definitely would like to use more in my cooking! My only problem is, fresh herbs can be difficult to find sometimes.
      Thanks for your kind words 🙂 Have a great week!

      Reply
  5. Kimberley McCool

    Couldn’t wait to hear back from you….. I prepared this dish for my family of five (husband and three children ages 17, 14 and 12) last night using sieved tomatoes! It definitely got the thumbs up! Kids and husband all raved about it!!!! They can’t wait for me to make it again.!!!
    Your right about that sauce, it is scrumptious!!!!,

    Thank you

    Reply
    1. Maggie Post author

      Hi Kimberley, sorry I replied this so late! I am out of town this weekend for a conference and wasn’t online. I’m so glad to hear the dish worked out and you enjoyed it! The sauce is refreshing and delicious isn’t it? Thanks for taking time to leave a comment to let me know. You’re so nice 🙂
      Have a great weekend!

      Reply