Monday, September 9, 2013

Pan Fried Pork Chop

Pan Fried Pork Chop
Yum yum yum! It's pork chop! I love pork chops (really, there's very little food I don't love) and this is very similar to the one my mom used to make all the time. It was definitely a staple at our house. Mom always cut it up into pieces for us though. It made it easier to eat in a bowl with our rice. Spoiled, I know! I always liked the pieces with the bone though, so it'd be disappointing when she bought boneless pork chops. :(

Pan Fried Pork Chop
(serves 2)

  • 4 bone-in pork chops
  • 2 Tbsps soy sauce
  • 1/4 cup water
  • 1 Tbsp cornstarch
  • 1/2 tsp sugar
  • Salt & pepper, to taste
  • 2 Tbsps canola oil

  1. Use a paper towel to dry off pork chops if wet. Season both sides with salt and pepper. Set aside.
  2. In a large pan, heat up oil on medium high heat. Pan fry the pork chop until cooked, about 5 minutes on each side, depending on thickness of the cut. While pork chops are cooking, make a slurry out of the soy sauce, water, cornstarch and sugar. Set aside.
  3. When pork chops are cooked, remove from pan and place on serving dish(es). 
  4. Deglaze all the brown bits from the pan using the slurry. Cook until sauce thickens and bubbles.Pour sauce over pork chops.
  5. Serve with rice (or another form of starch) with steamed veggies.