Yen Can Cook ~ Scallion Ginger Oil Pork Chop
Tender and well marinated pieces of pan fried pork chop topped with fragrant scallion ginger oil, what’s not to like? It pairs perfectly with either hot steamed rice or noodles.
Ingredients (Serve: 3-4)
5pcs pork chops
4 stalks scallion/spring onion, chopped
1 thumb-sized ginger, chopped
2 tablespoons cooking oil
Marinade
1.5 tablespoons soy sauce
1 tablespoon cooking wine
A dash of pepper
A small pinch of salt
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Step 1: In a bowl, mix to combine all ingredients of marinade. Set aside.
Step 2: Pound both side of the pork chops a pounder or the back of a knife to tenderize the meat. Put the pork chop and marinade (Step 1) into a ziplock bag, marinate them for 20-30 minutes in the fridge.
Tips to avoid pork chop from puffing up when pan frying: Make slits in the fat cap surrounding the meat about two inches apart from each other cutting up too but not through the meat.
Step 3: Heat cooking oil in the pan, saute the chopped ginger and scallion till fragrant. Remove from heat and set aside.
Step 4: Take out the marinated pork chop (Step 2) and let them return to room temperature. In the same pan, pan fry the pork chop on both sides until cooked through. Dish out.
Step 5: Scatter the scallion ginger oil on the pork chop and serve.
Other pork chop recipes:
Chinese Style Braised Pork Chop
HAPPY COOKING! #stayhealthy #staysafe
Your pork chops look nicely seared and delicious. I’m going to make this coz the ingredients of ginger and scallion are simple and always available in my fridge….but I need to get a mallet first…lol! ;D I’ve never pounded any meat nor made pork chops at home coz (even those I order from restaurants) I find them too tough. Hopefully the pounding will really tenderise the meat. P/S: May I ask why you saute the ginger & scallions first and then fry the pork chops…and not the other way round? Once I cook soy sauce in the pan, the pan darkens (as soy tends to reduce & burn) which may result in more burn marks on my meat than wanted. That’s what I experience lah.
Kris, actually I just used the back of the knife to pound the meat, no need purposely buy a mallet. 😛
Oh, I did whip the pan with kitchen towel to clean the burn marks before continue to pan fry the pork chop.
Wow! Your pork chops look so good! I will definitely try this because anything that has ginger and scallion, I love 🙂
PH, hope you enjoy your pork chop!
Aiyoh so cantik, I want!
KY, you can do it, jia you!