Cantoneseporkchops Recipes

CANTONESE PORK CHOPS

Steps:

• Grease a baking dish.
• In a shallow dish, combine breadcrumbs, flour and seasoning salt (or regular salt) pepper and garlic powder.
• Dip the pork chops in milk, then into breadcrumb mixture.
• Brown in hot oil on both sides; drain fat.
• Place the pork chops in prepared baking dish.
• To make the sauce: In the same frypan sauté onion and garlic for about 5-6 minutes.
• Add in tomatoes with juice, and remaining ingredients (with green pepper) bring to a boil, and simmer about 15 minutes.
• Mix cornstarch with cold water.
• Add into tomato mixture, and cook, stirring until thickened (about 5 minutes).
• Pour the sauce over the pork chops in the baking dish; toss lightly to coat the chops.
• Cover and bake in a 325°F oven for about 35-40 minutes, or until pork chops are tender.

CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD

Steps:

• In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
• Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
• Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
• Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
• Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
• For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
• For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
• Toss the salad with the dressing and serve immediately.

MANDARIN PORK CHOPS

Steps:

• In large skillet, brown chops in oil; remove from pan.
• In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
• Add chops; cover and simmer 20 minutes or until tender.
• Add orange segments and green pepper; heat through.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

TOMATO CANTONESE PORK CHOPS

Steps:

• Mix together bread crumbs, flour, salt, pepper and garlic powder (if using).
• Dip chops into half and half cream (or milk if using).
• Then coat the pork chops in the flour/bread crumb mixture.
• Brown in oil over medium heat; drain oil, and set the chops in a greased shallow casserole dish.
• To make the sauce: slice the onion in half lengthwise, and then slice finely to form half rings.
• Brown the onion in oil.
• In a small bowl/cup mix the cornstarch with water.
• Add in the cornstarch mixture and the tomatoes, with the remaining ingredients; mix to combine with a wooden spoon, and bring to a boil.
• Pour over the pork chops in the baking dish.
• Cover with foil and bake in a 325°F oven for about 30 minutes.