Description
Pan-fried pork chops get a quick marinade and are served with tender caramelized onions. A simple, satisfying weeknight meal.
Ingredients
Scale
- 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