Pork chops can go from juicy to dry in mere moments, follow these tips and this recipe for juicy pork chops.
Pork needs to be cooked thoroughly unlike steak, thus running the risk of drying out the meat. Even a few minutes can spell the difference between moist, tender pork chops and dry, tight-textured chops.
This tender flavorful pork chop recipe promises easy and delivers on that promise. The cornstarch provides a light coating to meat that prevents overcooking and toughening the outer layers of meat and give it a soft, slippery and velvety texture.
You will have better results if you purchase pork chops that have been cut about 1.5cm thick.
- 2 pork chops 1.5cm thick
- 1 tablespoon oyster sauce
- 2 tablespoon rice wine
- ½ teaspoon sugar
- 2 teaspoon minced garlic
- 1 tablespoon water
- 1 tablespoon cornflour
- 2 tablespoon oil
- 1 onion sliced
- 1 teaspoon balsamic vinegar
- Whisk oyster sauce, rice wine, garlic, sugar and water together in a bowl. Add pork chops, coat with the sauce and marinade for half an hour.
- Drain the pork chops, add cornflour to the marinade and mix well. Dredge chops in flour mixture and shake off excess.
- Add the oil to the non-stick pan over medium-high heat. When the oil is hot, add the pork chops and cook 2 to 2.5 minutes on the each side.
- Add the onion slices to the remaining oil and cook until onions are softened and tinged golden, add balsamic vinegar and oyster sauce (one teaspoon). serve with pork chops.