Sweet and sour pork chops
13 Nov
This sweet and sour pork dish was easy to make. I dredged the pork in flour, then used that as a thickener for the sauce right in the pan. I would recommend letting the pork marinate in the fridge for at least 4 hours so that it can be seasoned and tenderized.
And the secret ingredient for this dish? Read below to find out.
Makes 3-4 servings
Ingredients:
2 pounds of pork chops, cut into 1″ slices
1 cup of white flour
4 tablespoons of ketchup
2 tablespoons white sugar
2 tablespoons of rice wine
1.5 tablespoon of vinegar
1 tablespoon of soy sauce
1 inch of crushed ginger
5 cloves of crushed garlic
Procedure:
1. In a large container with a lid, combine rice wine and soy sauce with the pork chops. Mix together and let it marinate for 4 hours.
2. Combine ketchup, white sugar, and vinegar with 3 tablespoons of water in a bowl. Set aside.
3. In a large plate, spread out the flour. Dredge each pork chop piece one by one, on both sides.
4. In a frying pan with high heat, coat with vegetable oil. Saute ginger and garlic, about 30 seconds.
5. Add pork chops to the pan. (To avoid overcrowding, add pork chops in batches. Be sure to leave enough sauce too!)
6. Cook until the pork chops are no longer red, about 3 minutes on each side.
7. Decrease heat to medium. Add sauce over the pork chops in the pan. Flip pork chops about 5 minutes.
8. Simmer until the sauce has thickened to a syrupy consistency. Serve immediately.
And for the side dish, I sauteed shallots, bok choy and leeks on a frying pan with a hint of olive oil, salt and pepper.
