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.
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How to Make Juicy Pork Chops
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Pan-fried pork chops get a quick marinade and are served with tender caramelized onions. A simple, satisfying weeknight meal.
Ingredients
- 2 pork chops (1.5 cm thick) pork chops
- 1 tbsp (15 ml) oyster sauce
- 2 tbsp (30 ml) rice wine
- 1/2 tsp sugar
- 2 tsp minced garlic
- 1 tbsp (15 ml) water
- 1 tbsp (15 ml) cornflour
- 2 tbsp (30 ml) oil
- 1 onion sliced
- 1 tsp balsamic vinegar
Instructions
- Whisk oyster sauce, rice wine, garlic, sugar, and water together in a bowl.
- Add pork chops, coat with the sauce, and marinate for 30 minutes.
- Drain the pork chops, add cornflour to the marinade, and mix well.
- Dredge pork chops in the flour mixture and shake off excess.
- Add oil to a non-stick pan over medium-high heat (approximately 375°F / 190°C).
- When the oil is hot, add the pork chops and cook for 2 to 2.5 minutes on each side.
- Add onion slices to the remaining oil and cook until softened and tinged golden.
- Add 1 teaspoon of balsamic vinegar and 1 teaspoon of oyster sauce.
- Serve with pork chops.
Notes
- For extra tender pork chops, let them come to room temperature before cooking.
- If you don’t have rice wine, substitute dry sherry or chicken broth.
- Store leftover pork chops and onions separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 pork chop
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Why should I use cornstarch in the recipe for Juicy Pork Chops?
Cornstarch provides a light coating that helps prevent the pork chops from overcooking and toughening, resulting in a soft and velvety texture.
What thickness should my pork chops be for the best results?
For optimal juiciness, choose pork chops that are cut about 1.5cm thick.
How can I ensure my pork chops stay juicy while cooking?
Cook the pork chops thoroughly but avoid overcooking; even a few minutes too long can lead to dryness, so monitor them closely.
Thank you for the recipe, every time I cook pork chops they end up dry and hard. Will try this soon (need to get the oyster sauce :D )