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 )