Go Back
–+ servings
Chewy edges, juicy and tender center, with a savory and sweet glaze that is full of aroma, these Hong Kong-style pan-fried pork chops hit all the right notes. It’s a comfort dish that is perfect for your Sunday dinner, and it’s simple enough to make on a weeknight. {Gluten-Free Adaptable}

Hong Kong Pan Fried Pork Chops (港式洋葱猪扒)

By Maggie Zhu
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Chewy edges, juicy and tender center, with a savory and sweet glaze that is full of aroma, these Hong Kong-style pan-fried pork chops hit all the right notes. It’s a comfort dish that is perfect for your Sunday dinner, and it’s simple enough to make on a weeknight. {Gluten-Free Adaptable}

Ingredients

  • 1 lb boneless pork chops (about 1/2” thick)

Marinade

Sauce

Stir Fry

  • 1/3 cup cornstarch
  • 2 tablespoons peanut oil (or vegetable oil)
  • 1 medium red onion , thickly sliced
  • 2 cloves garlic , sliced
  • 1 tablespoon ginger , minced
  • 1 tablespoon Chinkiang vinegar
US Customary - Metric

Instructions

  • If you use bone-in pork chops, remove any bones attached to the meat. Pound each piece to slightly flatten the piece with a meat tenderizing hammer or the back of a knife. (*Footnote 1) Halve the pork chop lengthwise and transfer to a big bowl.
  • Add the marinade ingredients to the pork pieces. Mix well and let marinade for 30 minutes.
  • Mix all the sauce ingredients together in a medium-sized bowl.
  • When you’re ready to cook, transfer the pork chops onto a big tray or plate. Coat with the cornstarch as evenly as you can. Shake off excess starch.
  • Heat 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Cook the pork chop in batches by adding them to the pan without overlapping. Cook until golden brown on each side, about 2 minutes per side. Once done, transfer the pork chops to a plate. Add more oil if needed when cooking the remaining pork chops.
  • Add the remaining 1 tablespoon of oil, the red onion, garlic, and ginger. Stir fry for 1 to 2 minutes so that the onions soften.
  • Stir the mixed sauce again and pour into the pan. Stir to mix well until the sauce just starts to thicken.
  • Add back the cooked pork chop. Toss to coat everything evenly, 1 minute or so. Turn off the heat and pour in the Chinkiang vinegar. Toss again to mix well. Transfer everything to a large platter. Serve hot by itself or over steamed rice as a main course.

Notes

  1. The goal isn’t to flatten the pork like a cutlet into a thin piece, but rather to tenderize it while giving it a bit more surface area.
  2. To make this dish gluten-free: Use dry sherry instead of Shaoxing wine. Use tamari to replace light soy sauce. Make sure to use a gluten-free oyster sauce.

Nutrition

Serving: 1serving, Calories: 419kcal, Carbohydrates: 19.5g, Protein: 20.3g, Fat: 28.1g, Saturated Fat: 9.1g, Cholesterol: 73mg, Sodium: 818mg, Potassium: 406mg, Fiber: 0.9g, Sugar: 5.4g, Calcium: 41mg, Iron: 1mg